There are so many recipes for chocolate chip cookies out there that it's sometimes easier just to follow the directions on the bag of chips. But, if you're looking for something with a bit more body and a lot more taste, cowboy cookies may be for you. This is one of Martha Stewart's Cookie of the Month recipes and it is going into my permanent collection. Larry loved them and wasn't even troubled by their smallish size (he of the opinion that bigger is better when it comes to food). The recipe is straight-forward and my only adjustment was a few minutes longer in the oven.
Cowboy Cookies - makes about 5 1/2 dozen
nonstick cooking spray--I like the baking spray with flour
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
8 oz (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups old-fashioned oats
6 oz (1 cup) semi-sweet chocolate chips
3 oz (3/4 cup) pecans
1/2 cup shredded, unsweetened coconut
Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray parchment with nonstick spray. Sift flour, baking soda, salt, and baking powder into medium bowl.
Beat butter and sugars with a mixer on medium high until pale and creamy (about 3 minutes). Reduce speed to medium and add eggs, one at a time. 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. You can refrigerate dough at this point for up to 3 days (but why would you want to???).
Using a 1 1/2 inch scoop, drop dough onto baking sheets, spacing 3 inches apart.
Bake until the edges begin to brown. The recipe states 11 - 13 minutes, but my cookies took from 15 - 17 minutes. Transfer to wire rack and cool 5 minutes. Transfer cookies to rack and cool completely.
