Oatmeal Raisin Coconut Chocolate Chip Cookies.. or Cowboy Cookies

These cookies sure have a long name, don't they? I tend to like names that give you an idea of the food, but I think I'm pushing it with these, so Cowboy Cookies it is, though I'd love if anybody gave me the reason behind the name

Whatever they're called though, they are absolutely amazing. I made about 2 dozen, an hour ago, and with only 3 people in the house right now, there's about a dozen left. And these were the big bakery style ones, a little bigger than my palm. I totally love those more than the small cookies, because there's such a journey of texture from the outside, crunchy crisp to the chewy almost soft center.


These are high up on the top cookies I've ever eaten, and I have eaten a LOT. From a lot of different parts of the world too, but I keep coming back to the classics, and the larger size. This was made for October's Secret Recipe Club post, from A Spoonful of Thyme. There were a lot of recipes that caught my eye, especially since I have now started cooking occasionally, for fun. But I'm still keeping the blog dessert focused, so I had to change my choices. Even still, there's no lack of options, it's been one of the best blogs I've had, with the kind of choices available.



Make these cookies. My top 10 has to be enough to make you want to try them!

Cowboy Cookies
Adapted from A Spoonful of Thyme
Makes about 15 large bakery sized, or 2 dozen smaller ones

2 sticks [8 oz / 226 g] unsalted butter, softened
3/4 cup [150 g] granulated sugar
3/4 cup [140 g] light-brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 cups [240 g] all-purpose flour
1 tsp baking soda
1 tsp salt - omit if using salted butter
1/2 tsp baking powder
1 1/2 cups [150 g] old-fashioned oats
1 cup [6 oz / 170] semisweet chocolate chips
3/4 cup pecan halves - I left these out since I'm not a fan of nuts in cookies
1/2 cup [45 g] shredded unsweetened coconut
1/2 cup raisins

Instructions -

1. Preheat oven to 350 F [180 C]. Grease and line two cookie sheets
2. In the bowl of your mixer, cream together the room temp butter and both sugars, until creamy and fluffy.
3. Add in the eggs one a time, beating between each addition. Add the vanilla extract.
4. In a medium bowl, sift together the flour, baking powder, baking soda and salt, if using. Add this into the butter. mixture, beating just until incorporated.
5. Now beat in the oats, chocolate chips,raisins, nuts and coconut. Dollop about 1/4 cup onto the cookie sheets, and bake for 18-20 minutes, until edges are nicely browned and top is almost firm to touch.