Makes 36 cookies
Traditional oatmeal and chocolate-chip batter is known as cowboy cookies.
This recipe also includes coconut and white chips too and are called
3 1/2 cups rolled oats
2 2/3 cups flour
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
2/3 cup semisweet chocolate chips
2/3 cup white chocolate chips
1/2 cup chopped walnuts
1 cup unsweetened grated coconut
1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature
2 1/2 tablespoons crushed pineapple
3 cups evaporated cane sugar
1 1/2 teaspoons vanilla extract
Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
In a bowl, combine the oats, flour, baking powder, baking soda, and salt.
In another bowl, combine the dark and white chips, walnuts, and coconut. Set aside.
In an electric mixer, cream the butter until fluffy. Add the pineapple and
mix well just to combine them. With the mixer set on medium speed, beat in
the sugar a little at a time. Beat in the eggs and vanilla until well blended.
With the mixer set on low speed, beat in the flour mixture just until the
batter forms a dough.
Remove the bowl from the mixer stand. With a rubber spatula,
stir in the chocolate chip mixture.
Drop the batter by the heaping tablespoonfuls onto the baking sheets,
setting the mounds about 2 inches apart. Gently flatten them with the heel of your hand.
Bake the cookies for 16 to 18 minutes, or until the edges are brown.
Cool on the sheets for 10 minutes, then slide the parchment paper onto wire
racks to cool completely.