Monster Big Cowboy Cookies
These everything-but-the-kitchen-sink cookies are packed with all your favorite cookie ingredients. They've got everything that cookie lovers love about cookies!
Equipment
- Silpat liner(s)
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks butter, softened
- 1 cup sugar
- 1 cup brown sugar
- ⅔ cup creamy peanut butter
- 2 tsp vanilla
- 2 large eggs
- 2 cups old fashioned rolled oats
- 1 cup salted peanuts, roughly chopped
- 1 cup shredded sweetened coconut
- 12 oz semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line cookie sheet with a silpat liner. Set aside.
- Stir together flour, baking powder, baking soda and salt in a mixing bowl. Set aside.
- In the bowl of a stand mixer, cream together butter with sugar and brown sugar on high speed until light and fluffy, about 2-3 minutes.
- Add peanut butter and vanilla and beat for another 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the eggs one at a time beating mixture well after adding each one.
- Reduce speed to low and add flour mixture a cup at a time until combined with the wet ingredients, scraping down the sides of the bowl.
- Increase speed to high and beat batter for an additional minute.
- Reduce speed to lowest setting and stir in rolled oats, chopped peanuts, coconut flakes and chocolate chips. Stir until combined.
- Use a large (4 oz)cookie scoop to scoop up dough.
- Roll dough into a ball with your hands. Flatten slightly into a round disc and place 3 inches apart on cookie sheet.
- Bake for 18-20 minutes or until edges are a light golden brown.
- Remove cookies from the oven and allow them to cool on the cookie sheet for 5 minutes.
- Use a spatula to transfer cookies from the cookie sheet to a cooling rack to cool completely.