These cookies are a delightful twist on the classic cowboy cookie, featuring a chewy texture and a hint of coconut.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a large mixing bowl, cream together the light brown sugar, white sugar, and unsalted butter until smooth.
Use a hand mixer for a smoother consistency.
Add the large egg and pure vanilla extract to the creamed mixture and mix until combined.
Crack the egg into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the rolled oats and shredded coconut until evenly distributed.
Use a spatula to gently fold in the ingredients.
Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Pair with milk or tea for a delightful treat.
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