These cookies are phenomenal! They have just the right amount of sweetness, coconut, and chocolate. YUMMO! Just a quick note, if you don’t have a cookie scoop like the recipe suggests….You can use a large tablespoon, or serving spoon. They don’t call these cowboy cookies for nuthin!
Makes: 24 cookies
Here’s what you’ll need:
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
1 tsp vanilla extract
2 large eggs
1/2 cup whole buttermilk
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 1/2 cups old-fashioned oats
1/2 cup sweetened flaked coconut
1 (4 oz) semisweet chocolate baking bar, cut into chunks
3/4 cup chopped pecan pieces
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, beat butter, sugar, brown sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs; beat until fluffy. Add buttermilk, beating until combined. In another large bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed until combined. Add oats, coconut, chocolate chunks, and pecans, stirring well. Using a large cookie scoop (or large spoon), drop dough 1 1/2 inches apart on prepared baking sheets. Bake for 14-16 minutes or until lightly browned. Let cool on the pans for 2 minutes and transfer to wire cooling rack and let cool completely.
This recipe has been obtained from my favorite southern woman….Paula Deen.