Cowboy Cookies

Some people prefer these with chocolate or no coconut or extra nuts or whatever and as in the Wild West, there are no strict rules. It’s easy to omit or change up ingredients because this basic dough is very forgiving.

MAKES 36 COOKING 15 MINUTES (PLUS REFRIGERATION)

3 cups plain flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 3 cups brown sugar 1 tablespoon vanilla 1½ cups softened butter 3 eggs 2 cups rolled oats 2 cups rice bubbles cereal 2 cups shredded coconut 1½ cups pecans, chopped 1½ cups dark chocolate chips

1. Preheat oven to 180°C. 2. In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, cream together brown sugar, vanilla and butter with a mixer until light and fluffy. Add eggs, one at a time, to butter mixture, mixing well between each.

3. In batches, add the dry ingredients to the butter mixture and mix until just combined. With a spatula or wooden spoon, fold in the oats, rice bubbles, coconut, pecans and chocolate chips. Place spoonfuls of dough onto a baking tray about 4cm apart. Place tray in the freezer for about 15 minutes.

4. Take directly from the freezer to the oven and bake for 10 to 12 minutes or until golden brown. Bake slightly less if you like chewier cookies and longer if you like them crispy.