What are Cowboy Cookies?
We are all familiar with the classic chocolate chip cookies, peanut butter cookies, sugar cookies and snickerdoodles but what exactly are cowboy cookies? They are a cookie similar to oatmeal cookies as they include oats but what makes them unique is that they also include additions of shredded coconut, chocolate chips, pecans and cinnamon. Some say they were created and attained their name in being a a good pack along cookie that held up well in a saddlebag, while others believe they originated in Texas and are named after the cowboys. People of all ages love these cookies and they are a welcome change from the traditional cookies with one main flavor. These are tempting blend of so many cookies in one! What’s not to love about these highly textural cookies? It’s a decadent cookie brimming to the max with all the best things!
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Cowboy Cookies Recipe Ingredients
Unbleached all-purpose flour Baking soda Cinnamon Salt Unsalted butter Light brown sugar Granulated sugar Eggs Vanilla extract Semi-sweet chocolate chips Pecans Rolled oats Shredded sweetened coconut (use a moist shredded coconut)
How to Make Cowboy Cookies
Possible Variations
Add other spices: Nutmeg, cardamon or ginger could be added as well. Various chocolate chips: White chocolate chips, milk chocolate, semi-sweet and bittersweet chocolate chips can be used. Or use a combination of several. Try other nuts: Walnuts, slivered almonds, hazelnuts, macadamia nuts, or peanuts will work here too. Dried fruit: Raisins or dried cranberries would be another tasty addition here.
Helpful Tips for the Best Cowboy Cookies
No quick oats: I don’t recommend using quick oats or the texture of the cookies won’t be the same and cookies will likely end up a bit dry. And of course steel cut outs most definitely won’t work here they’re far too brittle. Chill dough: Chilling the dough makes it easier to work with and they won’t overly spread. For even chilling: When I chill cookie dough I often like to spread the dough out more evenly around the area of the bowl. This is so it chills evenly. Use a moist coconut: I found this really made quite a difference in the cookies. Baker’s is known to be a moist coconut (it has added water) other brands can be quite dry and therefor the cookies end up dry because the coconut tends to absorb the butter (when that’s what the oats and flour should be doing). Under-bake the cookies: The cookies should look slightly raw (not entirely baked through) in the center when you remove them from the oven. The residual heat of the baking sheet will continue to cook them through a little more, plus we want them to have a soft slightly molten center.
Best Way to Store Cookies and Dough
Always store in an airtight container once cool. Add a slice of fresh bread to the container as well (don’t place directly over cookies, use parchment or lay to the side). This helps keep cookies from drying out. Cookies can be frozen up to 3 months. Dough can be kept in the fridge up to 3 days. Flatten dough balls quite well if fully chilled through though or they’ll hardly spread at all.
More Tempting Cookie Recipes to Try
No Bake Cookies Oatmeal Cookies Peanut Butter Cookies Snickerdoodles Sugar Cookies
