COWBOY COOKIES

Put the brown sugar and melted butter into a big bowl and beat for two minutes on medium speed. A stand mixer’s bowl is another viable option.

While beating, include the egg and vanilla essence. (eliminate any debris by scraping down the side)

Be cautious not to overmix the oats, flour, and baking soda as you add them. Mix until they are barely blended.

Be careful not to overmix the dough when you add the chopped pecans, shredded coconut, and chocolate chips.

Scoop out 1 ½ teaspoons of dough using a cookie scoop or spoon and arrange it on the baking sheets 2 inches apart.

Brown the edges after 12 to 14 minutes in the oven.

When the cookies have cooled completely, remove them from the pan and store them in a sealed container.

Notes

Keep it in an airtight container for up to four or five days.

If you like, you may use fast oats for the traditional oats.

If flour that is gluten-free is required, try Bob’s Red Mill or any similar brand.

Chop some milk chocolate chips, dark chocolate chips, or semisweet chocolate.

Try walnuts instead of pecans.

Toss in half a cup of micro M&Ms or Reese’s Pieces if you want.