Loaded Christmas Cowboy Cookies

These cookies, which could also be called Kitchen Sink Christmas Cookies, are oatmeal cookies full of white chocolate chips, dark chocolate chips, red and green chocolate chips, dried cranberries, coconut, and pecans. Quite a mouthful

1 cup flaked coconut
3/4 cup chopped pecans
1 cup butter softened
1 1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups All Purpose White Flour.
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1/4 cup dark chocolate chips
1/4 cup holiday red and green chocolate chips
1/4 cup white chocolate chips
1/4 cup dried cranberries

• Preheat oven to 350 degrees F. 
• Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. 
• Bake for 6 to 8 minutes or until toasted, watching very closely so they do not burn. 
• Set aside to cool.
• In a large mixing bowl, beat together butter and sugars until light and fluffy. 
• Add eggs and vanilla; beat well. 
• Combine the flour, baking soda and salt. 
• Add to creamed mixture; beat well. 
• Stir in the oats, white, dark, and holiday chocolate chips, dried cranberries and toasted coconut and pecans.
• Drop by rounded teaspoonfuls onto parchment covered baking sheets. 
• Bake for about 10-12 minutes or until browned. 
• Remove to wire racks to cool

Recipe: Flavor Mosaic