cowgirl cookies

Ingredients:

• 1 1/3 c all purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1 c cooking oats

• 3/4 c M&Ms (I use dark chocolate)

• 3/4 c semi-sweet chocolate chips

• 2/3 c coconut sugar

• 1/3 c Stewart’s Maple Syrup

• 1/2 c pecans (chopped)

• 1/2 c salted organic butter (softened/room temperature)

• 1 egg (room temperature)

• 1 tsp vanilla extract

Instructions:

• Preheat oven to 350 degrees.

• In a large bowl, add butter, egg, maple syrup, vanilla and sugar. Beat/whisk until fluffy.

• In a separate bowl, combine dry ingredients (flour, baking soda, baking powder and salt). Stir to combine.

• Slowly add your dry ingredients to the wet mixture and mix until well incorporated (about 1/4 c at a time).

• Add oats and mix. And finally, add M&M’s, chocolate chips and pecans, gently folding into the batter until evenly combined.

• Drop or roll 1 1/2 into balls on your cookie sheet (about 2 inches apart).

• Bake for 10-12 minutes.

• Cool on a baking rack for 10-15 minutes.

• Enjoy!

Tips:

• Don’t over soften or melt your butter; room temperature always seems to work best!

• Substitute coconut sugar for 1/3-1/2 c white sugar and 1/3-1/2 c brown sugar.

• Omit candy or substitute any add-in for raisins or your choice of nuts.