The base recipe for these cookies is originally a Bon Apetit recipe for Colorado Cowboy Cookies. I however tweeked it to suit my needs........thus, Cowgirl Cookies were born. Who says guys get to have all the fun???
INGREDIENTS
1 1/2 cups all purpose flour
1/2 cup of whole wheat flour
2 cups old-fashioned oats (not quick or instant)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chocolate covered raisins
1 cup chopped walnuts
1 cup chopped pecans
1 cup sweetened flake coconut
Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate raisins and walnuts, pecans and coconut. (I normally put walnuts, pecans and coconut into my food processor and give it a couple of pulses until it resembles real course meal but if you don't have a processor just chop your nuts and stir it all in, no biggie).
Arrange 2 racks in center of oven; preheat to 350°F. Line baking sheets with parchment paper. Form dough into balls, using a heaping measuring tablespoon. Place on prepared sheets, spacing 2 inches apart. Flatten with hand slightly to make a round cookie. Bake 10-12 minutes or longer depending on your oven...everyones is different. I would rotate the baking sheet about 1/2 through cooking process. Bake until cookies are golden brown around edges and firm in center. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
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