I have absolutely no idea how I discovered cowboy cookies (probably too much time on Pinterest), but I’m thrilled that I did. Old and busted? Regular chocolate chip cookies. New hotness? These things.
They’re your basic chocolate chip cookie with cinnamon, unsweetened coconut, and old fashioned oats thrown in (pecans too, if you’re into that type of thing). They’re chewy with the right amount of crunch and just a hint of cinnamon. No clue why the word “cowboy” is associated with them—pretty sure that coconuts aren’t at home on the range—but don’t let that stop you from giving these a try. Be forewarned, though: This recipe makes giant cookies (even when I halved the original directions) and requires a big ass bowl to mix all the ingredients.
INGREDIENTS (taken from the NY Times, ’cause I’m classy as all get out)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cups (3 sticks) butter, at room temperature
- 1 ½ cups granulated sugar
- 1 ½ cups packed light-brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups unsweetened coconut flakes
- 2 cups chopped pecans (optional, these things are already big enough)
DIRECTIONS (makes 4 dozen giant cookies)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a larger mixing bowl (seriously, I have a 6 quart stand-up biddy and it still wasn’t big enough to keep some of the dough from winding up on my counter), cream together butter and sugars. I used my stand-up mixer. Use a hand mixer if that suits ya.
- Add in eggs, one at a time, fully incorporating after each addition.
- Add vanilla.
- Add flour mixture and mix until just combined.
- Mix in chocolate chips, oats, coconut, and pecans (if you’re going that route) until evenly distributed.
- Make 2 tablespoon balls of dough and place 12 of them about ’em 3″ apart on your prepared cookie sheet.
- Bake for 17 – 20 minutes until the edges begin to brown. Rotate halfway through to ensure even cooking.
- Remove from oven and allow to sit on the baking sheet for 5 – 7 minutes before moving to a wire rack to finish cooling.
- Marvel at how effin’ big these things are and then realize that the original recipe called for the cookies to be twice this size!