Cowboy Cookies

After quite a few weeks of trying to meet pressing real estate and work deadlines, I finally crashed and spent most of today nursing a nasty headache. Once I felt well enough to crawl out of bed, I really wanted cookies.

Not wanting to have to drive anywhere, I scavenged around my kitchen, finding the remains of a bag of chocolate chips and my husband’s hidden stash of Reese’s Pieces. Those immediately gave me the idea for Cowboy Cookies.

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A quick Google search later, I found The Food Charlatan’s recipe to use as a base. It worked well, as I had pecans and old-fashioned oats in my pantry, as well. I made some personal changes to her recipe, primarily because I was too impatient to wait for the dough to chill.

Baking them immediately still worked; these turned out superbly! Easily one of the best cookies I’ve ever made. They’re a great balance of chewy in the middle and crunchy on the outside. They’re rich and buttery, combining the sweetness of the candies with the crunch of the pecans and texture of the oats. I have since made the recipe again, adding shredded coconut, which makes them even better!

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Cowboy Cookies
(Original recipe: The Food Charlatan)

1 cup (8 oz) butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, leveled
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old fashioned oats
3/4 cup pecans, roughly chopped
3/4 cup shredded coconut
1 cup Reese’s Pieces
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a large bowl or stand mixer, beat the butter until it is light and fluffy. Add both sugars and beat well, scraping sides and bottom. Add eggs and vanilla, beat well.

In a separate mixing bowl, sift flour, salt, baking powder, and baking soda.

Mix the dry ingredients into the wet ingredients by hand slowly, and stop just before it’s fully incorporated. Add the oats, pecans, coconut, Reese’s Pieces, and chocolate chips to the bowl. Fold in gently. Don’t over mix, it will make your dough tough.

Place large spoonfuls (approx 1/4 cup) on baking sheets lined with parchment paper. Leave at least a couple inches in between each ball of dough. Bake at 350 for 17-23 minutes, or until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)

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