These Cowboy Cookies are good for the after school crowd.
Beverly Powell of Odessa, Fla., wanted some recipes for after-school treats, and Sarah Stork obliged, sharing a recipe for Cowboy Cookies. They are delicious with an ice-cold glass of milk, and pack a texture explosion with the chewiness of oatmeal and coconut and the crunch of nuts and chocolate chunks.
After combining all the ingredients, Stork says you can refrigerate the dough for up to 3 days.
I used a 2-inch scoop to gather the dough for the baking sheet and it worked just fine, even though the Crystal Beach, Fla., resident’s recipe calls for a smaller utensil. If you use the smaller scoop you will get more cookies. I did bake them for the maximum time.
These are large cookies and they spread a bit, so don’t put them too close on the baking sheet.
- Seattle fifth-graders will get their camp trip, but teachers refuse to go
- Designed in Seattle, this $1 cup could save millions of babies
- Five things to watch as Seahawks begin OTAs Monday
- What the national media are saying about Robinson Cano and the Mariners' hot start to the season
- Ivar’s looks to sell, lease back two venerable restaurant sites
Most Read Stories
For the chocolate chunks, I used the packaged Nestle chunks rather than cutting up chocolate. I’d recommend coarsely chopping the nuts, too, for better distribution. Pecan halves are large, which means some cookies have many, and some have few.
I liked the big cookies because you need a lot of dough to hold all the add-ins, especially with the size of the chocolate chunks.
Makes about 2 ½ dozen cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups old-fashioned oats
6 ounces semisweet chunks, cut into 1/4-inch chunks, or 1 cup semisweet chocolate chunks
3/4 cup pecan halves, roughly chopped
1/2 cup shredded unsweetened coconut
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
2. Beat butter and sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Reduce speed to low and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans and coconut until combined.
4. Using a 1 ½-inch ice-cream scoop or a small spoon, drop dough onto prepared baking sheets, spacing about 3 inches apart.
5. Bake until edges of cookies begin to brown and center is set, about 12 to 14 minutes. Transfer baking sheets to wire rack and cool for 5 minutes before transferring to wire rack to cool completely.
— Sarah Stork, Crystal Beach, Fla.