Description
Cowboy Cookie Delight brings classic Texas charm to your kitchen with hearty oats, chocolate chips, and pecans blended into a crunchy, chewy masterpiece. Powerful flavors and rustic textures invite you to savor each irresistible bite of this legendary southwestern sweet treat.
Ingredients
Scale
Main Dry Ingredients:
- 1 ¾ cups (248g) all-purpose, unbleached flour
- 2 cups (184g) rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
Sugars and Fats:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, firmly packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins and Extras:
- 2 cups (340g) semi-sweet chocolate chips
- 1 ½ cups (140g) sweetened shredded coconut
- 1 ¼ cups toasted and chopped pecans
Instructions
- Prepare the foundational dry mixture by whisking together flour, baking soda, ground cinnamon, and salt in a spacious mixing bowl until completely uniform.
- Utilize a stand mixer with paddle attachment to cream room-temperature butter with brown sugar and granulated sugar, whipping until the mixture transforms into a light, airy consistency with a pale color.
- Introduce eggs individually into the butter-sugar blend, thoroughly incorporating each before adding the next. Pour in pure vanilla extract and mix until seamlessly integrated.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently to prevent overmixing and maintain the dough’s delicate texture.
- Tenderly fold in chocolate chips (1 or 255 grams), rolled oats, shredded coconut, and toasted pecan pieces, ensuring even distribution throughout the cookie dough.
- Wrap the dough tightly and refrigerate for approximately 60 minutes (1 hour), allowing flavors to meld and dough to firm up for easier handling.
- Fifteen minutes before removing dough from refrigerator, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Portion dough into 3-tablespoon (45 milliliters) rounds, placing them 2 inches apart on prepared baking sheets. Gently press each cookie to slightly flatten.
- Bake for 13-16 minutes, watching for golden-brown edges and a slightly soft center. Cookies will continue setting as they cool.
- Allow cookies to rest on baking sheet for 3-4 minutes, then transfer to wire cooling rack to reach room temperature. Repeat process with remaining dough.
Notes
- Chill dough for at least an hour to enhance flavor development and improve cookie texture, making them more manageable to shape.
- Use room temperature butter and eggs for smoother mixing and better incorporation of ingredients, ensuring a consistent cookie dough.
- Toasting pecans beforehand intensifies their nutty flavor and adds a delightful crunch to the cookie’s overall taste profile.
- Avoid overmixing the dough after adding dry ingredients to prevent tough, dense cookies and maintain a soft, tender texture.
- Let cookies rest on the baking sheet for a few minutes after baking to allow them to set and become easier to transfer without breaking.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to preserve freshness.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 24
- Calories: 285 kcal
- Sugar: 20 g
- Sodium: 135 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg