Description
The Cowboy Cookie Delight is a harmonious mix of flavors that transcends your typical cookie by combining the richness of chocolate with the textures of oats and the exotic hint of coconut. Every bite offers a delightful crunch and a sweet yet savory flavor profile, making these cookies a standout treat. Whether for a festive gathering, a friendly potluck, or just a cozy evening at home, these cookies promise to deliver satisfaction and a burst of flavor.
Ingredients
- 1 3/4 cups all-purpose, unbleached flour (approximately 248g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened (about 226g)
- 1 cup light brown sugar, firmly packed (200g)
- 1/2 cup granulated sugar (roughly 100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips (340g)
- 2 cups rolled oats (approximately 184g; quick oats not recommended)
- 1 1/2 cups sweetened shredded coconut (140g)
- 1 1/4 cups toasted and chopped pecans
Step-by-step Directions
1. Combine Dry Ingredients
Start by mixing the flour, baking soda, cinnamon, and salt in a large bowl. This blend of dry ingredients will act as the foundation for your cookie dough.
2. Cream Butter and Sugars
In a mixer bowl fitted with a paddle attachment, cream the softened butter with both the brown and granulated sugars until the mixture is light and fluffy.
3. Add Eggs and Vanilla
Add the eggs one at a time, ensuring each is well incorporated before adding the next. Follow with the vanilla extract, mixing thoroughly.
4. Combine with Dry Ingredients
Gradually add your dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
5. Fold in Extras
Gently fold in 1 1/2 cups of the chocolate chips, along with the oats, coconut, and toasted pecans until evenly distributed throughout the dough.
6. Chill the Dough
Cover the dough and refrigerate for about an hour. This helps in handling and shaping the cookies later on.
7. Preheat Oven and Prepare Dough
During the last 15 minutes of chilling, preheat your oven to 350°F. Scoop the dough into balls, approximately 3 tablespoons each, and place them on a parchment-lined baking sheet.
8. Bake
Gently flatten each ball and bake for 13-16 minutes. The cookies should be golden at the base and just set at the edges but may still appear soft in the middle.
9. Cool and Set
Allow the cookies to cool for a few minutes on the tray before transferring them to a wire rack to cool completely. Continuous with remaining dough.
Servings & Preparation Time
- Servings: Makes approximately 24 cookies
- Preparation Time: 20 minutes prep, 1 hour chill, 16 minutes cooking per batch
Tips for Storage & Reheating
- Store cooled cookies in an airtight container at room temperature to keep them fresh for up to a week.
- For extended storage, you may freeze the cookies for up to three months, making sure they are tightly wrapped.
- To enjoy a warm cookie, reheat briefly in a microwave or oven just until warm to the touch.
Conclusion
Each Cowboy Cookie Delight offers a perfect mix of rich chocolate chips, hearty oats, and fragrant coconut, all brought together in a soft and chewy cookie with a touch of crunch from the pecans. Ideal for both special occasions and everyday indulgence, these cookies carry the character of the Old West right into your kitchen, making them a guaranteed crowd-pleaser. Bake, enjoy, and watch them disappear!
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Cowboy Cookie Delight
- Total Time: 28 minute
- Yield: Makes approximately 24 cookies 1x
Description
The Cowboy Cookie Delight is a harmonious mix of flavors that transcends your typical cookie by combining the richness of chocolate with the textures of oats and the exotic hint of coconut. Every bite offers a delightful crunch and a sweet yet savory flavor profile, making these cookies a standout treat. Whether for a festive gathering, a friendly potluck, or just a cozy evening at home, these cookies promise to deliver satisfaction and a burst of flavor.
Ingredients
- 1 3/4 cups all-purpose, unbleached flour (approximately 248g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened (about 226g)
- 1 cup light brown sugar, firmly packed (200g)
- 1/2 cup granulated sugar (roughly 100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips (340g)
- 2 cups rolled oats (approximately 184g; quick oats not recommended)
- 1 1/2 cups sweetened shredded coconut (140g)
- 1 1/4 cups toasted and chopped pecans
Instructions
- Combine Dry Ingredients: Start by mixing the flour, baking soda, cinnamon, and salt in a large bowl. This blend of dry ingredients will act as the foundation for your cookie dough.
- Cream Butter and Sugars: In a mixer bowl fitted with a paddle attachment, cream the softened butter with both the brown and granulated sugars until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, ensuring each is well incorporated before adding the next. Follow with the vanilla extract, mixing thoroughly.
- Combine with Dry Ingredients: Gradually add your dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Fold in Extras: Gently fold in 1 1/2 cups of the chocolate chips, along with the oats, coconut, and toasted pecans until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for about an hour. This helps in handling and shaping the cookies later on.
- Preheat Oven and Prepare Dough: During the last 15 minutes of chilling, preheat your oven to 350°F. Scoop the dough into balls, approximately 3 tablespoons each, and place them on a parchment-lined baking sheet.
- Bake: Gently flatten each ball and bake for 13-16 minutes. The cookies should be golden at the base and just set at the edges but may still appear soft in the middle.
- Cool and Set: Allow the cookies to cool for a few minutes on the tray before transferring them to a wire rack to cool completely. Continuous with remaining dough.
- Prep Time: 20 minutes
- Cook Time: 16 minutes per batch