#drop cookie

This is an variation on Cowboy Cookies but I really liked how they came out so I thought I'd share it.

Ingredients

1 cup (120g) shredded coconut

1 cup (128g) finely chopped pecans

1 cup (80g) rolled oats

2 cups (280g) all-purpose flour

1 tsp salt

1 tsp baking soda

1/2 tsp cinnamon

1 cup (225g) butter, softened

1 cup (200g) granulated sugar

1 cup (220g) brown sugar, packed

2 large eggs

1 tbsp vanilla extract

1 cup (170g) of semisweet chocolate chips

1/2 cup (100g) of raisins

1/2 cup (100g) of dried cranberries

Method

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.

Enjoy

OPTIONAL