No Slivers Here

October 15, 2008

Cowboy Cookies

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 11:51 am

Yeehaw! Boy Howdy! These were good! I was watching an episode of Martha Stewart a few weeks ago I knew I would be making them soon. Martha also said that the recipe was also the Cookie of the Month in her magazine, so off I went and found it in the magazine and ripped it out. I really think that these could be called Kitchen Sink Cookies because of all of the ingredients. I guess Kitchen Sink Cookies doesn’t sound very appealing. I will definitely be making these again. I love how soft these cookies came out. I am sending half of these cookies with my husband to work because we don’t need all those cookies sitting around.

Cowboy Cookies

source: Martha Stewart

Ingredients

Makes about 5 dozen

  • Vegetable oil cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
  • 3 ounces (3/4 cup) pecan halves
  • 1/2 cup shredded unsweetened coconut

Directions

  1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
  2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 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. (Dough can be refrigerated for up to 3 days.)
  4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
  5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)
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1 Comment »

  1. […] Cowboy Cookies […]

    Pingback by One Year Ago Today… « No Slivers Here — June 10, 2009 @ 9:23 pm


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