Cowboy Cookies

Oats, chocolate, coconut, and almonds all in one hearty, soft cookie, now that’s something I can appreciate.

I’ve been making this cookie for years now, but I never had a name for them. But then a few years ago I found a VERY similar recipe for them on Martha Stewart’s website, and they were titled Cowboy cookies. Why you ask? Well, I have no idea. But I decided to steal the name, since the only difference was that Ms. S used pecans and I use almonds. But hey, use whatever you want. This recipe definitely encourages you to use whatever you have on hand.

The first time I EVER made these cookies, I literally just looked into my pantry and threw random things in a bowl and formed them into cookies. And hey, it paid off.

This time I just grabbed “fun-size” Hershey’s chocolate bars and chopped them up and threw them in. This is a very versatile cookie recipe, and I love it.

Ingredients for 3 dozen cookies:

  • 1 stick (1/2 cup) butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • ½ cup almond slivers, coarsely chopped
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • ¼ cup chocolate chunks
  • ½ cup shredded coconut

In a large bowl, whisk together the flour, baking soda, salt, and baking powder.

In another bowl, cream the butter and sugars together until fluffy. Add the egg and vanilla. Beat until just combined.

On low speed, beat in the flour mixture.

Fold in the rest of the ingredients until all combined.

Cover or wrap dough in plastic wrap and freeze for at least 30 minutes.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Form the dough into quarter-size balls and place 2-inches apart on the cookie sheet.

Bake for 9 to 11 minutes or until sides are brown.

Allow the cookies to cool on a rack or eat immediately if you just can’t wait.

Published in: on January 11, 2011 at 7:17 am  Leave a Comment  

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