Cowboy Cookie Smores Recipes

COWBOY COOKIES

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
• With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla.
• With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
• Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
• Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

CHOCOLATE CHIP COWBOY COOKIES

Steps:

• Mix softened butter and sugars together. Cream well and beat until fluffy.
• Add eggs and vanilla. Mix well.
• Mix in flour, rolled oats, chocolate chips, pecans and coconut.
• Drop onto a greased cookie sheet leaving one inch between cookies.
• Bake at 350 degrees for approximately 11 to 15 minutes. Bake until edges begin to brown. (Cookies are better not too brown.).
• Let cool one minute on cookie sheet and then place on paper towel to finish cooling.
• Enjoy!