Sometimes a new baked good just comes crashing into your life--full throttle, no apologies, no turning back.
The Cowboy Cookie was such a treat for us--literally.
You see, not so long ago, a car crashed into the house neighboring the CakeSpy Headquarters. No, really. See?
It crashed right into the kitchen, where said neighbor happened to be at the time of the crash--in the middle of mixing up some cookie batter.
Well, needless to say their oven was not OK, so we found ourselves in the unique position of having inherited a batch of cookie dough, all ready to bake. And so preheat the oven we did, and about half an hour later, we had a fresh batch of cookies. What resulted was a mysterious, yet delicious, cookie. They had oats, but couldn't quite be called an oatmeal cookie; they had chocolate chips, and yet we wouldn't quite call them a chocolate chip cookie. And did we detect a pecan or two?
Turns out, they're called Cowboy Cookies--and with their dramatic entrance, they've certainly lassoed our hearts--and with an extra dab of chocolate frosting in between, they're bound to corral the affections of just about any cookie lover.
There are a number of varieties of the Cowboy Cookie to be found online, and they're certainly an easy one to personalize to taste; but in case you're curious, this recipe that we found on Martha Stewart seemed very close to the ones that we had:
Cowboy Cookies
- 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
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.
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.
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.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
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.)