Cowboy Cookies
                            (from Cook's Country)

Ingredients

1¼ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ cups brown sugar, packed
12 tbsp butter, melted, but cooled (1½ sticks)
1+1 egg, plus second yolk
1 tsp vanilla extract
1¼ cups old-fashioned rolled oats
1 cup pecans, toasted and coarse-chopped
1 cup sweetened coconut, shredded
⅔ cup chocolate chips, semisweet

Preparation

1. Adjust oven rack to middle position and heat oven to 350°. Line two rimless cookie sheets with parchment paper. Whisk flour, baking powder, baking soda and salt together in bowl.

2. Whisk sugar, melted butter, egg and yolk, and vanilla in large bowl until combined. Stir in flour mixture until no dry streaks remain. Stir in oats, pecans, coconut, and chocolate chips until fully combined (mixture will be sticky).

3. Lightly spray ¾-cup dry measuring cup with vegetable oil spray. Drop level ¾-cup portions of dough onto prepared sheets, staggering 8 portions per sheet and spacing them about 2½ inches apart. Divide any remaining dough among portions.

4. Bake cookies, one sheet at a time, until edges are browned and set and centers are puffed with pale, raw spots, 15 to 17 minutes, rotating sheet halfway through baking. Do not overbake.

5. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool completely before serving. (Cookies can be stored in airtight container for up to 3 days.)