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Add the oatmeal, coconut, and flour and mix well. Slowly fold in the chocolate chips, being careful not to over-mix. Place the dough on the baking sheet using a two-inch cookie scoop, leaving 2½ inches between each cookie. Bake for 12-15 minutes or until the cookies start to turn a slight golden brown color.
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Instructions. Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars.
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Preheat oven to 350 degrees (F). Combine butter with both sugars until light and fluffy. Then add eggs and vanilla. In a large bowl combine cinnamon, flour, baking soda, and salt. Gradually beat the flour mixture into the butter mixture, beating until just incorporated. Finally, stir the oats, chocolate chips, coconut, and pecans.
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Bake the cookies. Step 7: Bake at 375ºF (191ºC) one tray at a time on the middle rack until the edges set and are lightly browned, about 8 to 10 minutes. Rotate halfway through for even cooking. Step 8: Remove the baking sheet from the oven and allow the cookies to gently finish on the sheet pan for 5 minutes.
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Cowboy Cookies, aka Ranger Cookies, are a hearty yet soft and chewy oatmeal cookies with some nutty crunch, ooey-gooey chocolate chips, flakes of coconut, and fully loaded with flavor!
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Preheat oven to 350 degrees during last 15 minutes of chilling. Scoop dough out 3 Tbsp at a time (about 50 grams each), roll into balls. Press remaining chocolate chips into dough balls (about 5 or 6 in each). Transfer 12 balls to parchment paper lined 18 by 13-inch baking sheet spacing 2-inches apart.
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Beat in one egg at a time, then stir in vanilla. Gradually stir in flour mixture. Fold in oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets. Bake in batches in the preheated oven until set, 8 to 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
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Allow the butter to cool at room temperature for 30 minutes. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. In a separate bowl (not the bowl the butter is in), combine 1 cup oats, 1 cup ground oats (see note), flour, cornstarch, cinnamon, baking powder and salt.
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Bake Mode. Prevent your screen from going dark as you follow along. Preheat the oven to 350°F with a rack in the center position. Line 2 baking sheets with parchment, or lightly grease. Set aside 2 tablespoons (about 11g) of the coconut and 2 tablespoons (about 14g) of the pecans; keep the pecans and coconut separate.
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Instructions. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, mix melted butter, granulated sugar, and brown sugar together on medium speed until smooth. Add egg and vanilla and mix again.
Western Southwest Birthday Party Sugar Cookies — The Iced Sugar Cookie
Preheat oven to 350 degrees F. Line a large baking sheet with a silicone mat or parchment paper and set aside. In a medium size mixing bowl cream together the butter with the white and light brown sugar until light and fluffy. Add in the egg and vanilla extract. Mix to combine.
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Cream butter and sugar: In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
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Prepare. To get started, preheat your oven to 400°F ( 205°C) and line your baking sheet (s) with parchment paper or a silicone baking mat. Toast the pecans. In a dry medium-sized skillet, add your 2 cups of chopped pecans and toast them over medium heat until fragrant.
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Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again.
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Meanwhile, allow the remaining 1/2 cup of butter to soften. Step. 2 Preheat the oven to 350˚F. Step. 3 To the browned butter, add the softened 1/2 cup of butter, brown sugar, and granulated sugar. Using a stand or hand mixer, beat on medium-high speed until the mixture has lightened in color and texture, 2 to 3 minutes.
