Meet the Rancher's Delight Cookies, a sweet little number that's as hearty as it is tasty. This recipe brings together the rich flavors of peanut butter, chocolate, and coconut, making it perfect for anyone who loves a cookie that’s packed with texture and flavor.
The all-purpose flour forms the base of our cookie dough, providing structure and chewiness. To help our cookies rise and stay tender, we use both baking soda and baking powder. A pinch of salt and a dash of cinnamon add depth to the sweetness without overpowering it.
Unsalted butter and creamy peanut butter make this cookie rich and flavorful, while granulated sugar and brown sugar add sweetness and a touch of moisture, respectively. Old-fashioned oats give the cookies a hearty texture.
The delicious mix-ins include semisweet chocolate chips for pockets of gooey chocolate, chopped pecans for a nutty crunch, and shredded coconut which adds a hint of tropical flair. Egg and vanilla extract help bind everything together and enhance the overall flavor.
These cookies are delightful on their own, but try crumbling them over vanilla ice cream for a decadent dessert. For a savory twist, pair them with a mild cheese like brie or camembert. They're also a great addition to a brunch buffet alongside fresh fruit and coffee.
First, preheat your oven to 350°F (175°C). This step is crucial because a hot oven will ensure your cookies bake evenly. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
In a medium bowl, whisk together your dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. This ensures they are distributed evenly throughout the dough, which helps the cookies bake consistently.
In a larger bowl, beat together the softened butter and peanut butter with both sugars until the mixture is light and fluffy. This usually takes about 2-3 minutes and is key for a smooth, well-combined dough. Next, add in the egg and vanilla extract, and mix until fully incorporated.
Gradually add your dry ingredients to the wet mixture. Mix until just combined to avoid overworking the dough, which can make the cookies tough. Now, fold in the oats, chocolate chips, pecans, and coconut gently until they're evenly distributed.
Use a tablespoon to drop rounded mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread as they bake. Pop them in the oven for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set up and makes them easier to move without breaking.
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