Martha Stewart's Cowboy Cookies

• vegetable oil cooking spray
• flour↗2 cups
• baking soda↗1 teaspoon
• salt↗1 teaspoon
• baking powder↗1⁄2 teaspoon
• unsalted butter, softened↗8 ounces
• sugar↗3⁄4 cup
• light brown sugar↗3⁄4 cup
• eggs↗2
• vanilla extract↗1 teaspoon
• old fashioned oats↗1 1⁄2 cups
• semisweet chocolate, cut into 1/4-inch chunks (1 C)↗6 ounces
• pecan halves↗3 ounces
• shredded unsweetened coconut↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment.

2. 2

   Sift flour, baking soda, salt, and baking powder into medium bowl.

3. 3

   Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla.

4. 4

   Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days).

5. 5

   Drop dough onto baking sheets 3" apart. A 1 1/2" cookie scoop works well.

6. 6

   Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and cool 5 minutes. Transfer cookies to racks. Cool.