Cowboy Cookies
User Reviews
5
Cowboy Cookies
Description
This recipe yields cookies that include a mixture of flour, baking soda, cinnamon, and salt for the dry base, blended with butter, brown sugar, and granulated sugar creamed together for sweetness and moisture. Eggs and vanilla add binding and flavor. Semi-sweet chocolate chips, rolled oats, shredded coconut, and toasted pecans are folded into the dough, providing multiple textures and flavors, from nutty and chewy to chocolaty and sweet.
Chilling the dough for about an hour firms it up, making it easier to shape and helping meld the flavors. The dough balls are rolled and pressed with extra chocolate chips on top, then baked until golden. The toasted pecans add a smoky crunch contrast to the chewy oats and melt-in-your-mouth chocolate.
These cookies are hearty and rich, suitable for sharing or for a filling treat. Toasting the pecans before adding enhances their flavor and ensures they remain crisp in the cookie.
Ingredients
- 1 3/4 cups (248g) all-purpose flour scoop and level to measure, unbleached
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1 cup (226g) unsalted butter at room temperature
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large egg
- 2 tsp vanilla extract
- 2 cups (340g) semi-sweet chocolate chips divided
- 2 cups (184g) rolled oats (not quick oats)
- 1 1/2 cups (140g) coconut, shredded such as Baker's, moist, sweetened
- 1 1/4 cups pecans toasted* and chopped
Instructions
- In a mixing bowl whisk together flour, baking soda, cinnamon and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, brown sugar and granulated sugar until well blended.
- Mix in one egg. Mix in second egg and vanilla. Scrape down sides and bottom of bowl.
- Add flour mixture then mix until combined.
- Add 1 1/2 cups of the chocolate chips, the oats, coconut and pecans and mix. Note that if you're mixer isn't large enough you may need to fold these in by hand with a wooden spoon so it doesn't overflow.
- Cover bowl and chill dough until it's less sticky and easier to work with, about 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling.
- Scoop dough out 3 Tbsp at a time (about 50 grams each), roll into balls. Press remaining chocolate chips into dough balls (about 5 or 6 in each).
- Transfer 12 balls to parchment paper lined 18 by 13-inch baking sheet spacing 2-inches apart. Keep remaining dough in fridge until ready to use.
- Flatten dough balls slightly then bake in preheated oven until cookies appear set on edges and lightly golden brown on bottom but centers appear slightly raw, about 13 to 16 minutes.
- Let cool on baking sheet for a few minutes before transferring to a wire rack to cool. Repeat process with remaining cookie dough. Store cookies in an airtight container.
Notes
- Toast pecans in a preheated 350°F oven for 6 to 10 minutes before chopping to enhance their nutty flavor and crunch.
User Reviews
Overall Rating
5
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