True story. I am
a recovering cowboy junkie. For a good portion of my young adult life, no one
was more in love with cowboys than me.
In college, I
had cowboy sheets. I think that they were meant for kids, but since
the dorm beds were twin size, it never occurred to me that I was being
completely ridiculous by buying them.
I LOVED them.
Wayyy into my
cowboy obsession, I discovered cowboy cookies. Um yeah. Whatever year that was,
I am pretty sure it was completely made by that cowboy cookie discovery. And
since then, I've had many a cookie, but never made my own.
I really
wanted to call these cowgirl cookies, but then I realized that no one would
know what the heck I was talking about. I discovered that there are a lot of
people out there who have never even heard of cowboy cookies, so why make it
more difficult for them to discover their scrumptiousness?
Let me just say. These
cookies are not for the faint of heart. They have a lot going on. I
used a basic chocolate chip cookie base that is my go-to, and then just loaded
those puppies up with goodness. The combination of the oats, coconut, almonds,
cranberries and white chocolate chips is intense. But it's so good.
I also highly
recommend mixing this cookie dough batter by hand - as in use your hands as the mixers. I
almost always mix cookie dough by hand, because I think that mixers tend to
over work the batter, which can result in a less than perfect cookie. Even if
you just use the hand method after the butter and sugars are mixed, that works
too and will make a big difference! Trust me on this.
I think these
cookies actually tasted better the next day, after they were given a chance to
settle. Yes, I know that's something that houses do, but I am thinking it can
apply to cookies too. Makes sense, right?
Oh, and these
cookies are amazing with chocolate ice cream. Which I may or may not have had
for dinner dessert the past three nights.
This recipe
makes about 15 cookies
You will need:
½ (100 grams) cup granulated sugar
½ (120 grams) cup firmly packed
light brown sugar
1 stick unsalted butter (115 grams)
cold, and cut into small cubes
1 large egg at room temperature
1 tablespoon vanilla extract
Salt (table or sea salt, depending
on your preference)
½ teaspoon baking soda
1 and ¼ cups (200 grams) all-purpose
flour
1 cup white chocolate chips
¼ cup dried cranberries
¼ sliced almonds
1/3 cup oats
¼ cup coconut
Directions:
Preheat the oven to 300F (150C). If
you choose to, you can bake these cookies at 350 degrees, but watch them like a
hawk if you do!
Line two to three baking sheets
with parchment paper and set aside.
In a stand mixer, beat the sugars
and butters together until smooth. With your hands or a spoon, mix in the egg,
vanilla, and baking soda until just combined.
Stir together the flour, salt, coconut
and oats. Mix them into the batter until just combined (again using your hands
or a spoon).
Mix in the white chocolate chips
and sliced almonds.
Scoop two tablespoons of cookie
dough onto the cookie sheets, spacing them about four inches apart. Fill your
cookie sheets according to their size. Most standard sheets will fit about 8
cookie dough balls.
Bake for 10-12 minutes, or just
until the edges become golden brown. Remove from the oven and let sit on the
cookie sheet for a few more minutes where they will bake a little longer, and
then move them onto a cooling rack.
Eat and enjoy!
Cookie base
adapted from Smitten Kitchen
haha, I lreally like the name of your cookie, I'm thinking about making these, just because of their name. =p
ReplyDeleteThanks Gracey! The name sold me too! :)
ReplyDelete