Cowboy Cookies – just the name brings a sense of adventure and nostalgia. These cookies are a delightful treat packed with flavors and textures that remind me of the rustic charm of the American West. Growing up, I spent many summers on my grandparents’ ranch in Texas. The highlight of those days was when my grandmother would bake her famous Cowboy Cookies. The aroma of freshly baked cookies, mingling with the scent of the open fields, created an unforgettable memory.
This recipe is close to my heart because it’s a twist on my grandmother’s classic. Every time I bake these cookies, it takes me back to those warm, sunny afternoons. One of the things I love about Cowboy Cookies is their versatility. You can easily tweak the recipe to suit your preferences. For instance, if you’re a fan of white chocolate, swap out the semi-sweet chocolate chips for white chocolate chunks. Or, if you prefer a bit of a crunch, you can add some sunflower seeds or even substitute the pecans with walnuts or almonds.
Another variation I enjoy is adding a touch of dried fruit, like cranberries or raisins, for a bit of chewiness and an extra layer of flavor. The rolled oats give the cookies a hearty texture, while the sweetened shredded coconut adds a subtle tropical note that makes these cookies stand out.
When preparing these cookies, chilling the dough is a crucial step. It allows the flavors to meld together and helps in maintaining the cookie’s shape while baking. This results in a perfect balance of crispy edges and a soft, chewy center – the hallmark of a great Cowboy Cookie.
As you embark on baking these delightful treats, don’t hesitate to make them your own. Whether you stick to the traditional recipe or add your unique twist, Cowboy Cookies are sure to become a favorite in your household. So, gather your ingredients, preheat your oven, and let’s bring a bit of the Wild West into your kitchen. Happy baking!
How to Make Cowboy Cookies
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Ingredients
- 2 cups rolled oats (not instant)
- 1 3/4 cups all-purpose flour
- 1 cup unsalted butter (room temperature)
- 2 cups semi-sweet chocolate chips (divided)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 1/4 cups pecans (toasted and chopped)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon baking soda
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
Directions
- In a bowl, blend the flour, baking soda, cinnamon, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
- Gradually mix the flour blend into the wet ingredients until just combined.
- By hand, fold in 1 1/2 cups of the chocolate chips, oats, coconut, and pecans using a wooden spoon.
- Cover the dough and refrigerate for about 1 hour. During the last 15 minutes of chilling, preheat the oven to 350°F.
- Scoop 3 tablespoons of dough per cookie, roll into balls, and press the remaining chocolate chips into the surface of each ball.
- Place 12 dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Keep the remaining dough chilled.
- Slightly flatten the dough balls and bake in the preheated oven for 13 to 16 minutes, until the edges are set and the bottoms are lightly golden but the centers remain slightly underbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
Storing Suggestions:
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a single layer on a baking sheet and then transfer them to a resealable freezer bag for up to three months. Thaw at room temperature before serving.
FAQs:
Can I use different types of nuts in Cowboy Cookies?
Yes, you can substitute the pecans with other nuts like walnuts, almonds, or even macadamia nuts. Just ensure they are toasted and chopped for the best flavor and texture.
What if I don’t have a stand mixer?
You can use a hand mixer or even mix by hand with a sturdy wooden spoon. It might take a bit more effort to cream the butter and sugars, but it will still work.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and the bottoms are lightly golden. The centers should still look slightly underbaked, as they will continue to cook as they cool on the baking sheet.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. Just be sure to cover it tightly. You can also freeze the dough balls and bake them directly from frozen, adding a couple of minutes to the baking time.
Why do I need to chill the dough?
Chilling the dough helps to solidify the fat in the cookies, which prevents them from spreading too much during baking. It also allows the flavors to meld together for a richer taste.
Can I reduce the sugar in this recipe?
While you can reduce the sugar, keep in mind that it will affect the texture and taste of the cookies. Reducing sugar might make the cookies less chewy and slightly less sweet.
Cowboy Cookies
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 3/4 teaspoon Salt
- 1 cup room temperature Unsalted Butter
- 1 cup packed Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 2 cups divided Semi-Sweet Chocolate Chips
- 2 cups Rolled Oats not instant
- 1 1/2 cups Sweetened Shredded Coconut
- 1 1/4 cups Pecans toasted and chopped
Instructions
- Mix Dry Ingredients: In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth and creamy.
- Add Eggs and Vanilla: Beat in one egg at a time into the butter mixture, then add the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is well mixed.
- Incorporate Flour Mixture: Gradually add the flour mixture to the wet ingredients and mix until just combined.
- Add Mix-ins: Fold in 1 1/2 cups of the chocolate chips, oats, coconut, and pecans by hand with a wooden spoon.
- Chill Dough: Cover the bowl and refrigerate the dough for about 1 hour. Preheat the oven to 350°F during the last 15 minutes of chilling.
- Form Cookies: Scoop out 3 tablespoons of dough per cookie (about 50 grams each) and roll into balls. Press the remaining chocolate chips into the surface of each dough ball.
- Prepare for Baking: Place 12 dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Keep remaining dough refrigerated.
- Bake: Slightly flatten the dough balls and bake in the preheated oven for 13 to 16 minutes, until the edges are set and the bottoms are lightly golden but the centers are still slightly underbaked.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
