Cowboy Cookies

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 . . .  

I had forgotten the beauty of the cowboy cookie.  They are substantial cookies.  And they have that salty-crunchy-sweet exterior that you taste right before you sink into the chewy and, when warm from the oven, gooey interior.   We enjoyed them right out of the oven, tonight.  And Wyatt had no problem with them (unlike a few other "new" foods we've tried on him recently such as broccoli).  He eagerly chomped bites of cookie, chasing them with gulps of milk from his "big boy" cup.  Milk and cookies before bed.  Not bad.

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.

Cowboy 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.


Popular Posts