Cowboy Cookies

1 ¼ c. all-purpose flour

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ c. packed light brown sugar

1 large egg + 1 large yolk

12 Tbsp. unsalted butter, melted and cooled

1 tsp. vanilla extract

1 ¼ c. old fashioned rolled oats

1 c. pecans, toasted and chopped coarse

1 c. (3 oz.) sweetened shredded coconut

2/3 c. (4 oz.) semisweet chocolate chips

Adjust oven rack to middle position and heat to 350°. Line 2 rimless cookie sheet with parchment paper. Whisk flour, baking powder, baking soda and salt tougher in bowl. Whisk sugar, melted butter, egg and yolk, and vanilla in large bowl until combined. Stir in flour mixture until no dry streaks remain. Stir in oats, pecans, coconut, and chocolate chips until fully combined (mixture will be sticky). Lightly spray

¼ c. dry measuring cup with vegetable oil spray. Drop level ¼ c. portions of dough onto prepared sheets, staggering 8 portions per sheet and spacing them about 2 ½” apart. Divide any remaining dough among portions. Bake cookies, one sheet at a time, until edges are browned and set and center are puffed with pale, raw spots, 15-17 minutes, rotating sheet halfway through baking. Do not overbake. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool complexly before serving. (Cookies can be stored in airtight container for up to 3 days). To make ahead: portion dough & wrap tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, increase baking time to 15-18 minutes. To freeze, portion dough onto parchment lined sheets and freeze until solid. Transfer frozen portions to zip-lock bag and freeze for up to 2 months. Do not thaw before baking. Increase baking time to 17-19 minutes.