Peanut Butter Cowboy Cookies

Instructions

1. Preheat oven to 350F. Set oven rack to the middle of the oven.

2. Whisk the first 5 ingredients together in a bowl to combine. Set aside.

3. In a stand mixer outfitted with a paddle attachment, beat butter until light and creamy.

4. Add both sugars and continue beating until well incorporated.

5. Add vanilla, then eggs one at a time, beating after each addition. Mixture should be smooth and creamy at this point. Then add oats, both chocolate chips, peanut butter chips, shredded coconut and pecans. Mix on low for about 20 -30 seconds until mixture is well distributed.

6. Using a 1/4 cup ice cream scoop, scoop out dough and place cookie dough 3″ apart on a parchment lined cookie sheet. Cookies may be baked at this point, or frozen until needed.

If Baking: Bake for 16-17 minutes until the edges are set and lightly brown. The middle will still look somewhat underbaked. That is okay. They will firm up as they cool.

If Freezing: Place scooped out cookie dough on a parchment lined tray. Place tray in the freezer until cookies are frozen. Store frozen cookies in a freezer zipper bag. To bake, remove cookies from the freezer. No need to thaw. Bake at 350F for approximately 18-19 minutes.

7. Once baked, remove tray from oven. Leave cookies on the tray for 3 minutes, then slide cookies and parchment paper off the tray and onto a cooking rack to finish cooling. Store cookies in an airtight container. Serve for breakfast or as an afternoon snack. Delicious!