Buckaroo Cookies

• 1/2 cups Unsalted Butter
• 3/4 cups Packed Light Brown Sugar
• 1 whole Egg
• 2 Tablespoons Pure Vanilla Extract
• 1/2 cups Coarsely Chopped Dates
• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Powder
• 1/2 cups Grated Coconut
• 1-1/2 cup Granola
• 1-1/2 cup Medium Piece, Toasted, Pecans

1. Preheat oven to 350 F.
2. In a mixing bowl using an electric mixer cream butter and brown sugar until smooth. Add the egg and vanilla and beat well. Stir in the dates and let the mixture sit 5 minutes to soften the dates. Then beat the mixture at high speed for 3 minutes or until very light and creamy.
3. Combine the flour, baking soda, salt and baking powder in a small bowl, breaking up any lumps. Stir the dry ingredients into the creamed mixture, mixing well. Add the coconut, granola and toasted pecans and stir in by hand. Scoop dough onto a lightly greased cookie sheet about 1 1/4 inches apart. Repeat until pan is full. Pat dough down (one good pat is sufficient; don't press flat).
4. Bake at 350 F until lightly brown, about 12-15 minutes. Immediately remove cookies from the pan and cool on a wire rack.

butter, brown sugar, egg, vanilla, dates, allpurpose, baking soda, salt, ubc, grated coconut, granola, pecans

Taken from tastykitchen.com/recipes/desserts/buckaroo-cookies-2/ (may not work)