Cowboy Cookies

These are totally the best....

1/2 cup chopped dates

1/4 cup (80 grams)  pecans, toasted and chopped

1 cup (226 grams) unsalted butter, room temperature

2/3 cup (140 grams) dark brown sugar

1/2 cup (100 grams) white granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups (195 grams) old-fashioned rolled oats

1/4 cup (35 grams) sweetened flaked coconut

1/2 cup (90 grams) semi sweet chocolate chips

1/2 cup (50 grams) raisins

Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper. 

In the bowl of your electric mixer (or with a hand mixer), beat in the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated. Stir in the nuts, coconut, chocolate chips, and raisins. 

Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. With moistened hands, gently flatten each ball of dough into a 3/4 inch (2 cm) thick cookie. Bake the cookies for about 14 - 16 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are golden brown around the edges and just barely set in the center. They should still be soft. Let em cool for about 20 minutes.