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Cowboy Cookies Recipe

Cowboy Cookies: Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper, or lightly butter or spray the pans with a non stick cooking spray. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and bottom of bowl as needed. In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the creamed mixture and beat just until incorporated. Then beat, or stir, in the rolled oats, nuts, coconut, chocolate chips, and raisins. 

Form dough into balls (I like to use an ice cream scoop), using 1/4 cup (60 ml) for each cookie. Place six balls of dough on each baking sheet. With lightly moistened hands, gently flatten each ball of dough. Bake the cookies for about 14 - 16 minutes or until they are golden brown around the edges and just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely. They can be stored in an airtight container for several days or they can be frozen.

Makes about 20 large cookies.

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Cowboy Cookies:

1 cup (226 grams) unsalted butter, room temperature

2/3 cup (140 grams) light brown sugar

1/2 cup (100 grams) white granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups (480 ml) old-fashioned rolled oats

1/2 cup (120 ml) walnuts or pecans, chopped

1/4 cup (60 ml) sweetened or unsweetened, flaked or shredded dried coconut

1/2 cup (120 ml) semi sweet chocolate chips

1/2 cup (120 ml) dark or golden raisins