Cowboy cookies are a great option if you're indecisive like me and can't make up your mind as to what kind of cookies you want to make/eat. There's oats, chocolate chips, pecans, and coconut so you don't have to settle.
This recipe is (loosely) adapted from the New York Times's Chocolate Chip Cookie recipe found here
Yield: About 4 dozen cookies
3 2/3 cups AP Flour
1 1/4 tsp baking soda
1 1/2 tsp baking soda
1 1/2 tsp kosher salt
2 1/2 sticks unsalted butter (room temperature)
1 1/4 cup light brown sugar
1 cup + 2 T granulated sugar
2 tsp vanilla extract
Roughly 2/3 cup each of pecans, shredded coconut, oats, and dark chocolate chips (more or less of each according to taste). *Optional: toast the pecans, coconut and oats in the oven for a few minutes and let cool prior to adding them in. Most recipes don't say to do this because it's generally assumed that they will toast while baking but this is NOT true! The duration is not long enough, plus they're covered in dough. For the best flavor, get a light toast before.
Whisk together flour, salt, baking soda and baking powder in a large bowl. Cream together butter and both sugars in an electric mixer with a paddle attachment on high for 4-5 minutes, until it's pale and fluffy. Turn mixer to low and add in eggs one at a time, then vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula then slowly add in flour mixture in thirds, mixing well after each addition. Add in chocolate chips, pecans, oats, and coconut. Wrap in plastic and refrigerate for a few hours, but ideally 24-36 hours.
When ready, preheat the oven to 325 degrees. Line a baking sheet with parchment paper. To make scooping the dough a lot easier, use an ice cream scooper and some hot water. Stick the scoop in the water in between and the hot water will help both with scooping out the dough and unmolding it from the scoop. Space your cookies at least 2 inches apart and bake for 10-12 minutes until golden brown.