Marian Burros' Cowboy Cookies

By • December 20, 2017 0 Comments

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Author Notes: After hours of searching for the perfect gifting Christmas cookie, I landed on these classic chocolate chip loaded with coconut, pecans, oats, and cinnamon. At this point, you probably don't need any more convincing that this cookie is insanely delicious. Even better, it's virtually foolproof—overcooking by a minute or two (guilty!) won't ruin the recipe.

In its original form, this recipe makes giant, scone-like Levain Bakery style cookies—¼ cup batter allocation per each. I wanted more of a two-bite cookie, so I cut the recipe and cookie size by one-third, which I’ve reflected below. Now, you are free to eat more than one :)
KvellintheKitchen

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Makes 30 two-bite cookies

  • 1 cup all­ purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/3 teaspoon salt
  • 1 stick butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light­ brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips
  • 1 cup old­ fashioned rolled oats
  • 2/3 cup cup unsweetened flake coconut/coconut chips
  • 2/3 cup chopped pecans
  1. Heat oven to 350 degrees.
  2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
  3. In a large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
  4. Add egg, beat into batter. Beat in vanilla.
  5. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
  6. For each cookie, drop a heaping tablespoon of dough onto ungreased baking sheets, spacing 3 inches apart.
  7. Bake for 13 to 15 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

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