Tonight called for cowboy cookies. Maybe it was because I felt like today I did my share of herding -- a little boy, bath toys, building blocks, grandpa and his recycling, all the papers on my desk . . .
My dear friend Di shared this basic recipe with me more than 20 years ago. I've made a few tweaks, but for the most part, these are her cookies.
2 cups unbleached all-purpose flour
1/2 tsp. aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. salt (don't leave this out)
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp. vanilla
1 + 2/3 cups rolled oats
1/3 cup dried apricots, diced
1/3 cup shredded sweetened coconut
6-8 ounces semi-sweet chocolate chips
1/2 cup walnut pieces or chopped pecans
Preheat the oven to 350 degrees. Combine the dry ingredients in a bowl and set aside. In a standing electric mixer bowl, combine the butter and sugars and beat with the paddle until well combined and smooth. Add eggs to the sugar-butter mixture, one at a time, mixing until well incorporated. Add vanilla and then beat until the mixture is light and fluffy (a minute or two). Add dry ingredients in a couple batches and mix until combined, but don't over mix. Add oats, apricots, coconut and mix in. Then add chocolate chips and nuts. Mix again.
I like to make the cookies good sized, which means nine cookies on a lightly greased baking sheet. Bake for 12-13 minutes on a rack in the middle of the oven.