After a long day of meetings, phone calls, IT issues, mass transit delays, and traffic, sometimes you just need a cookie. Whether large or small, you can’t stay mad when you have cookies.
Cowboy cookies seem to be a fusion combination of chocolate chip cookies, oatmeal cookies, coconut macaroons, and pecan Sandies with a hint of cinnamon.
This cowboy cookie recipe came to prominence courtesy of Family Circle magazine’s First Lady’s Cookie Contest. Laura Bush’s Cowboy Cookie recipe bested Tipper Gore’s Gingersnaps in 2000, and it remains one of the most popular recipes. In any case, if you’re a fan of chocolate chips, oatmeal, coconut, and pecans, this cookie is for you.
This particular recipe comes from the Baker By Nature Blog and highlights melted brown butter to add a little extra nuttiness to the cookies. These cookies are also pretty easy to make for the perfect Monday post-work detox.
Cowboy Cookies by Baker By Nature adapted by Still A Chick Lit
1/2 cup unsalted butter melted until browned. (vegan unsalted butter)
1/2 light brown sugar, packed (Swerve brown sugar substitute, organic light brown sugar, vegan light brown sugar)
1/4 cup (99 grams) granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)
1 large egg at room temperature (3 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer= 1 egg)
1/2 large egg yolk at room temperature (1 tablespoon of whisked egg yolk) ( ½ tablespoon Aquafaba, ½ tablespoon chickpea flour plus ½ tablespoon cold water, mix well, or ½ tablespoon full-fat coconut milk)
1 teaspoon pure vanilla extract
1 and 1/3 cups (270 grams) all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour. If the flour blend doesn’t contain a binder add ¾ teaspoon xanthan gum)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (178 grams) of old-fashioned oats (not steel-cut or quick oats)
3/8 cup (60 grams) sweetened flaked coconut
1/4 cup (64 grams) pecans, roughly chopped plus more for decorating
6 ounces (340 grams) of semi-sweet chocolate chips (vegan semi-sweet chocolate chips)
1/2 teaspoon flaky sea salt optional
Preheat the oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In a large bowl using a whisk, beat together the browned butter and both sugars until well combined, about 2 minutes. Don’t worry if they look a little separated here.
Whisk in the eggs and yolk, beating until well combined. About 45 seconds. Whisk in the vanilla.
In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
Fold the dry ingredients into the wet ingredients, mixing just until combined.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2-inches between each ball so they have room to spread.
Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges, and still slightly soft in the center.
Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with sea salt, if desired.
- Let the dough rest for about 5-10 minutes to give the flour an opportunity to hydrate. This is an optional step but helps to ensure a tender crumb.
- Do not overbake
- It’s important to let the cookies cool on the baking sheet to allow for carry-over baking.
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