Did I really just start that post with “howdy” because these are called Cowboy Cookies? Well…maybe. You just got done letting your belt buckle out another notch and here I am tempting you with more sugar-laden delights…
I know. It’s a gift of love. I promise. Let’s make cookies!
I found this recipe while browsing on Pinterest. I’m big on cookies, but it takes something really tempting for me to want to break out the stand mixer at 8 AM the day after Thanksgiving. These cookies were just the thing. Sweet, dense, with plenty of fun stuff. We’re starting with a simple base: creamed sugars and butter, flour, old-fashioned oats, and a good dash of vanilla.
Then we get to the fun stuff. Honestly, this cookie is just begging to be experimented with. Mine included shredded coconut, black walnuts, chocolate chips and crushed Oreos. But the possibilities are endless. Crushed potato chips? Absolutely. Marshmallows? Go right ahead. Wayyy leftover Halloween candy? I mean, I’m not one to judge…
We’re going to throw these guys in the fridge for a good few hours. These aren’t pretty cookies, because they don’t need to be. They’re like a rugged cowboy from an old Western…lots of rugged edges, but sweet on the inside…I’m going to stop with the cowboy metaphors, because honestly, I’ve never seen a Western movie and I’m not too sure about cowboys.
Also, these cookies and a paper I had due were completed by 9 AM. The rest of my family didn’t wake up until 11:30. If that doesn’t speak to the new season of life I’m in, I don’t know what does.
Cookies are placed randomly on a baking sheet and given a little squish with the flat of my hand, since they don’t spread much. Also, I sprinkled these with a generous amount of sea salt because I’m a twenty-something and sea salt is one of those little luxuries in life.
And we’re in business. Cookie business = best kind of business.
I’d liken these cookies to a favorite pair of sweatpants. They’re comfortable, unassuming, and you can pretty much do whatever you want with them. They’d be a perfect companion to your next holiday party, bringing to a friend, or while sitting on the couch and catching up the last season of New Girl.
(If you’re wondering, I did all three.)
Recipes are one of my favorite ways to get to know people. If you’ve got a cookie recipe you’re aching to bust out this holiday season, let me know in the comments!
Wishing you a weekend of happiness,
adapted from Averie Cooks
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned whole-rolled oats
- 1 teaspoon baking soda
- coarse sea salt to taste
- 1 cup semi-sweet chocolate chips
- 3/4 cup sweetened shredded coconut
- 1/2 cup black walnuts, coarsely chopped (pecans or raisins may be substituted)
- 1/2 cup crushed Oreos
- 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, Oreos, coconut, walnuts, 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 13 equal-sized mounds of dough.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart, slightly flatten, and sprinkle generously with sea salt. Bake for about 10 to 12 minutes or until edges have set and tops are just set. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.