Cowboy Cookies

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½ cup soft butter
½ cup butter flavored Crisco
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
2 teaspoons vanilla
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oats
¾ cup lightly toasted shredded coconut
¾ cup chopped lightly toasted walnuts
1 ½ cups semi-sweet or milk chocolate chocolate chips

Preheat oven to 375 degrees.

Cream butter, Crisco and sugars with an electric mixer on medium high for 1 minute or until fluffy.. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2-3 Tablespoons flour for high elevation. Stir in coconut, walnuts and chocolate chips. Scoop out approximately 24 2” balls of dough.  Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12-14 min. Share!