Loaded Christmas Cowboy Cookies

• Produce

  • 1/4 cup Cranberries, dried

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 2 cups Oats, old fashioned

• Baking & Spices

  • 1 tsp Baking soda
  • 1 1/2 cups Brown sugar, packed
  • 1/4 cup Dark chocolate chips
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 1/4 cup White chocolate chips

• Nuts & Seeds

  • 1 cup Coconut, Flaked
  • 3/4 cup Pecans

• Dairy

  • 1 cup Butter

• Other

  • ¼ cup holiday (red and green chocolate chips

Found on flavormosaic.com

Description

Ingredients

• 1 cup flaked coconut
• ¾ cup chopped pecans
• 1 cup butter, softened
• 1½ cups packed brown sugar
• ½ cup sugar
• 2 eggs
• 1½ teaspoons vanilla extract
• 2 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour.
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups old-fashioned oats
• ¼ cup dark chocolate chips
• ¼ cup holiday (red and green) chocolate chips
• ¼ cup white chocolate chips
• ¼ cup dried cranberries

Directions

• Preheat oven to 350 degrees F. Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake for 6 to 8 minutes or until toasted, watching very closely so they do not burn. Set aside to cool.
• In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture; beat well. Stir in the oats, white, dark, and holiday chocolate chips, dried cranberries and toasted coconut and pecans.
• Drop by rounded teaspoonfuls onto parchment covered baking sheets. Bake at 350 degrees F for about 10-12 minutes or until browned. Remove to wire racks to cool.