This is an variation on Cowboy Cookies but I really liked how they came out so I thought I'd share it.
1 cup (120g) shredded coconut
1 cup (128g) finely chopped pecans
2 cups (280g) all-purpose flour
1 cup (225g) butter, softened
1 cup (200g) granulated sugar
1 cup (220g) brown sugar, packed
1 cup (170g) of semisweet chocolate chips
1/2 cup (100g) of raisins
1/2 cup (100g) of dried cranberries
Preheat the oven to 350 F (180 C).
In a medium bowl, mix together the coconut, pecans, and oats. Set aside for later.
In a separate medium bowl, mix together flour, salt, baking soda, and cinnamon. Set aside for later.
In a large bowl or the bowl of a stand-mixer, cream together butter and sugar. Beat in eggs one at a time, then vanilla until well combined.
Add flour mixture to creamed mixture, stir until well combined.
Stir in the coconut, pecans, and oats
Stir in the chocolate chips, raisins, and dried cranberries.
Drop by spoon or cookie scoop onto a parchment-lined or greased baking sheet, then bake for 9 to 11 minutes or until golden brown on the edges
Cool briefly on the sheet before removing with a spatula to a wire rack to cool completely.
If desired, you can toast the coconut, pecans, and oats. Preheat oven to 350 F (180 C), spread on a cookie sheet, then bake for 8 to 10 minutes. Please note that sweetened shredded coconut should be toasted separately and takes about 5 minutes.
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