Cowboy Cookies

Most people kick-start fitness and weight loss resolutions for the new year. Since we didn't make the trek to the Midwest this year for the holidays--thus missing out on all of Mary Jo's sweat morsels--I wasn't quite ready to end the holiday vacation without an excellent cookie. On January 1st I found myself making an old favorite cookie which I discovered a few years ago printed in the Riverside Press Enterprise. It's an outstanding cookie packed with lots of goodness such as coconut, nuts, cinnamon, and of course chocoloate chips! After a bit of indulging and feeling satisfied, the majority of the cookies went to my office with me on January 4th to wreck havoc on new year's resolutions newly set by my co-workers.

Cowboy Cookies

3 c. all-purpose flour

1 T. baking powder

1 T. baking soda

1 T. cinnamon

1 t. salt

1 1/2 c. butter, at room temp.

1 1/2 c. sugar

1 1/2 c. packed light-brown sugar

3 eggs

1 T. vanilla

3 c. semisweet chocolate chips

3 c. old-fashioned rolled oats

2 c. sweetened flaked coconut

2 c. chopped pecans

Heat oven to 350 degrees. Mix all dry ingredients (excluding oats) in a medium bowl.

In a large bowl, beat the butter until smooth and creamy, about 1 minute. Gradually beat in the sugars; beat to combine about 2 minutes. Add eggs one a time. Beat in vanila. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut, and pecans.

Drop 1/4 cup of the dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17-20 minutes, until edges are lightly browned. Makes about 3 dozen.