So why are they called Cowboy cookies? They are so full of energy, after eating a few you'll be ready to put in more than a few hours of work on the ranch!
This scrumptious recipe comes courtesy of the San Antonio Stock Show and Rodeo's official cook book!
YIELD: about 2 dozen medium cookies
PREP TIME: 30 minutes
COOK TIME: 8 to 10 minutes
TOTAL TIME: 49 minutes
CALORIES: Who is counting?
2 large eggs
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
s cups old-fashioned whole-rolled oats (not quick-cook or instant)
1 teaspoon baking soda
1 teaspoon salt, or to taste
1 package (6 oz) semi-sweet chocolate chips
1/3 cup sweetened shredded coconut
1 cup pecans, coarsely chopped (walnuts or raisins may be substituted)
1- 1/2 cup of dates (or raisins, cranberries)
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, coconut, pecans, and beat on low speed until just combined, about 1 minute.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 24 equal-sized mounds of dough. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
Preheat oven to 350F, line a baking sheet or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the centre; don't over bake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.