Chicken Enchiladas

Cowboy Cookies

• 3 C. all-purpose flour

• 1 T. baking powder

• 1 T. baking soda

• 1 T. ground cinnamon

• 1  tsp salt

• 1 ½ C. (3 sticks) butter, at room temperature

• 1 ½ C. granulated sugar

• 1 ½ C.  packed light-brown sugar

• 3 eggs

• 1 T vanilla

• 3 C.  semisweet chocolate chips

• 3 C.  old-fashioned rolled oats

• 2 C.  unsweetened flake coconut

• 2 C. chopped pecans (8 ounces)

1. Heat oven to 350 degrees.
2. Mix flour, baking powder, baking soda, cinnamon and salt in a     bowl.
3.In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly
4. Add eggs one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
6. For each cookie, drop ¼ cup dough onto ungreased baking sheets, spacing 3 inches apart.
7. Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

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