Cowboy Cookies

This week, I’ll be sharing a few cookie recipes. If you haven’t already finished up your holiday baking, these are all great candidates for your list!

I’m starting off with a cookie I didn’t make for the holidays, though. A week after Sandy and still without power, I put up a frustrated note on Facebook: “Taking bets: When will we get power back? Closest guess wins a batch of homemade cookies.”

My friends all responded with guesses along the lines of what the power companies were telling us – it’d be a few more days. My husband admonished them all: “Come on, I want optimism!!” To which one of our friends, Edgar, offered up a guess that the power would come on in the next 45 minutes.

Wouldn’t you know, exactly 45 minutes after Edgar’s comment, our lights popped back on. Color me impressed! These cookies were his delicious prize for guessing right.

CowboyCookies

Cowboy Cookies
(Laura Bush via Family Circle Magazine, as seen on Lemons and Lima Beans)
Makes about 2 dozen

1 c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1/2 c. butter, at room temperature
1/2 c. sugar
1/2 c. brown sugar
1 eggs
1 t. vanilla
1 c. semisweet chocolate chips
1 c. old-fashioned rolled oats
2/3 c. sweetened coconut flakes
2/3 c. chopped pecans
Preheat oven to 350F degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In another bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut and pecans and stir until fully incorporated.
Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.
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