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Erin Deere with Sam Merritt

Cowgirl Cookies

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Servings: 36
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup dark brown sugar firmly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp table salt
  • 2 tsp ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 1 cup coarsely chopped pecans
  • 1 ½ cups chocolate chips dark or semisweet
Optional
  • 1 ½ cups sweetened shredded coconut

Equipment

  • mixer
  • Baking sheet

Method
 

  1. Preheat oven to 350F
  2. In a large bowl, combine butter and sugars and use an electric mixer to cream together until light and fluffy.
  3. Add eggs and vanilla extract and stir until everything is combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon
  5. Slowly stir dry ingredients into wet until combined. (Use mixer on slow speed, or you can do it by hand.)
  6. By hand, stir in the oats, coconut, pecans, and chocolate chips until everything is evenly mixed.
  7. If you're going to add coconut (blecchhh!), do it now...then be sure to warn everyone that these are Cow-BOY Cookies.
  8. Put about about 2 tablespoons of dough per cookie on baking sheet, no closer than 2 inches. Flatten them out some to get nice, crispy edges.
  9. Press a few chopped pecan bits and chocolate chips into the top of each cookie. This looks great when they're done baking, and it gives a clue to the tasty inside.
  10. Bake for 12-14 minutes until the edges of cookies are light golden brown. Let the cookies rest on the baking sheet to finish baking.

Notes

The core of this recipe belongs to Sam Merritt, although I bump up the cinnamon and leave out coconut. I know, I know, a cowboy/girl cookie HAS to have coconut, but it just tastes like chopped up dental floss to me. As I always say, taste is individual, but consider your audience.
And don't forget the most important ingredient...love!