Cowboy cookies. Just the way the sound when you say it sounds a bit intriguing and sort of out there doesn’t it? I envision a picture of the Marlboro man taking a big bite out of some giant sized cookie reminiscent of the Foster’s beer commercials. That’s not a cookie…THIS IS A COOKIE.
This is a great recipe that I came across from Martha Stewart. Say what you want about her, this gal knows her cookies and this is no exception. The ingredient list may be a bit daunting, but this cookie is well worth it. Once you get everything assembled, getting this dough together is a breeze and I foresee this as being a very forgiving recipe should you want to leave out some ingredients or substitute some.
What I love most about this cookie is its delicately chewy and in every bite, there’s a variety of flavors and textures that all meld perfectly together. A sweet vanilla dough mixed with pecans, chocolate chunks, oats, and shredded coconut. there’s a lot going on in this dough but at no time is any ingredient overwhelming of the others. This is what I like to call a nice, homey cookie. The kind you want to come home to after a long day of being swamped at work and wondering if you can swing retirement at 33…
Adapted from Martha Stewart
Makes about 3 dozen
Vegetable oil cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes (mine took exactly 12). Transfer baking sheets to a wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)
~ by tastydesu on September 15, 2010.