These are a crowd favorite and my most requested cookie by my work peeps! I have really experimented this cookie to perfection. The butterscotch chips give them such a great flavor. I actually tried to use peanut butter chips like most cowboy cookie recipes call for once, and everyone said the butterscotch was better and to please keep using those! :)
Ingredients
1 cup butter, softened (2 sticks)
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cup old fashioned oats
1 cup pecans, roughly chopped (and toasted!)
1 cup coconut flakes
1 (6-oz) cup butterscotch chips (or peanut butter but I prefer butterscotch)
1 (6-oz) cup semi-sweet chocolate chips
Instructions
If you want to toast your pecans chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
In a large bowl or stand mixer, cream the butter and sugars until it has lightened in color and is fluffy, about 2-4 mins on medium speed.
Add eggs and vanilla and beat well, scraping down the sides of the bowl as needed.
Add the flour, salt, baking powder, baking soda, and cinnamon to the stand mixer. Mix on low until its just shy of fully mixed. You should see small spots of white flour in some spots. This helps prevent overmixing!
Add the oats, pecans, and coconut to the bowl. Mix in gently.
Add the butterscotch chips and chocolate chips and mix until everything is incorporated. Don't over mix, it will make your dough tough.
Chill the dough for 1 hr, then scoop the dough balls and freeze them for at least 3 hours. These cookies need a long chill or they will pancake out, and if you chill the entire bowl the dough gets really hard and tough to scoop. I like the 1hr chill, then freeze the dough balls method because the cookies seem to hold their shape better when I freeze them.
After the chill, preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper.
Use a big 2 tbsp measuring cup to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
Bake at 350 for 13-16 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
Let cool and store in an airtight container if not eating immediately. I find these are best put straight into an airtight container after they cool so they get nice and chewy. Share and enjoy!
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