Cowboy Cookies

It’s snowing! And snowing, and snowing, and snowing …

Here in the Pacific Northwest, three back-to-back snowy weather systems have made their way through the area, making everything pretty and pristine and quiet and white.

Cowboy cookies | Kitchen Treaty

News reporters are stationed at the most notorious hilly roads in the region, capturing, they hope, sliding semis and out-of-control SUVs, and talking about ARCTIC BLAST 2012 and WINTER EXTREME!!! Snow coverage is always pretty entertaining around here; though this is one of those rare snowstorms that probably warrants it.

Meanwhile, we’re holed up inside with our almost-three-week-old, where we just discovered that the phrase “Thanks for last night, babe” takes on a whole new meaning when you’ve got a fussy baby and a helpful husband who stayed up with her through all the wee hours of the morning so this new mama could sleep a bit.

The dogs venture out now and then and frolic around. We think this is probably Daisy’s first snow, and she’s loving it.

Dogs in the snow

I’ve been trying to whip up something at least somewhat creative in the kitchen most days. It makes me feel a little more like myself as I move into this “new norm” with this adorably sweet baby girl that’s now in my life. I love her supersoft, pudgy arms and her fuzzy little head and everything else about her. Her cry is getting a little less cute than it was at first, though. 😉

So yesterday, as she napped blessedly, I made cookies.

Cowboy cookies | Kitchen Treaty

Okay, so Cowboy Cookies aren’t the most creative recipe in the world, but they’re dang delicious and really kind of fun to make. They’re like big chocolate chip cookies on steroids (the good kind, if there’s a good kind), beefed up with rolled oats, flaked coconut and a touch of cinnamon. Hearty and delicious.

These are the same I made a long while ago, when I catered a lunch for a volunteer crew. I baked extra-giant versions that I tucked into green gingham sacks for a grab-and-go dessert.

Cowboy Cookies in a bag

These bad boys would be perfect with a big mug of hot chocolate to fortify all of those little ones who are out there building snowmen, sledding and generally enjoying WINTER BLAST 2012 (exclamation points!!!) But equally perfect, I think, for those of us who are appreciating this particular snowstorm from the indoors only, for whatever reason.

My guy hasn’t given out many grunts lately (what’s up with that?!) but when pressed, he says he gives these somewhere between one and one and a half grunts. Not sure what a half a grunt sounds like, but I’ll take it. Any grunt is a good grunt. (He especially likes these frozen).

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Cowboy Cookies

Delicious and fun to make, cowboy cookies are like big chocolate chip cookies on steroids (the good kind, if there's a good kind), beefed up with rolled oats, flaked coconut and a touch of cinnamon. Hearty and delicious.


Ingredients:


  • 1 cup (two sticks) unsalted butter, room temperature

  • 1 cup packed light brown sugar

  • 3/4 cup granulated sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 2 cups rolled oats

  • 1/2 cup sweetened flaked coconut

  • 1 1/2 cups flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 2 cups semisweet chocolate chips


Directions:


  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a large bowl, beat the butter until pale yellow, about 2 - 3 minutes.

  3. Add the brown sugar and granulated sugar and beat for about three minutes until fluffy.

  4. Add the eggs one at a time, beating well after each addition.

  5. Add the vanilla and mix well.

  6. Pour in the rolled oats and coconut, then sift in the flour, baking powder, baking soda, cinnamon and salt. Mix until blended.

  7. Stir in the chocolate chips.

  8. Grab about 1/4 cup of the dough and loosely shape into a ball about 1 1/2 to 2 inches in diameter. Place on the ungreased cookie sheet, then pat it down just slightly, with plenty of room around each cookie. I can fit about eight cookies per cookie sheet.

  9. Bake for 10 - 12 minutes, until they begin to get golden brown around the edges.

  10. Remove from oven and let cool for about five minutes, then transfer to a wire rack to cool the rest of the way.


Adapted from Saveur


Originally posted on The Hazel Bloom January 18, 2012. Updated and posted on Kitchen Treaty February 19, 2013. More about this


// All images and text © for Kitchen Treaty.

 

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.