These are the best cowboy cookies loaded with chocolate, coconut, nuts, cinnamon and coconut. The result is a sweet treat that is soft, chewy and full of texture and flavor!
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and white sugar. Mix in the egg and vanilla.
In a blender, pulse flour, 1/2 cup oats, 1/4 cup chocolate chips, baking soda, salt and cinnamon a few times until oats and chocolate are broken.
Mix the flour mixture into the wet ingredients until just combined. Fold in the coconut, pecans, remaining 1/2 cup oats, and remaining 1 1/4 cup chocolate chips.
Using a large cookie scoop (or 2 Tablespoons), scoop the dough onto baking sheets. Flatten slightly with the back of a spoon. Add a few extra chocolate chips to the top, if desired. Bake 6 to 8 minutes, or until golden around the edges. The middle should be soft and will firm as they cool.
Let cool on baking sheet a few minutes before transferring to a cooling rack to cool completely. Store in a covered container up to 3 days.
Notes
Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter. If using salted butter, only use 1/2 teaspoon salt. Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.Storage: Store baked cookies in an airtight container up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.