Having recently read an article on various cookies, which mentioned cowboy cookies I decided to check out some recipes. It seems that though this cookie has been around for a while many of the recipes I checked mentioned Laura Bush’s version of them. I checked out those recipes and they are all pretty much the same, though varying in volume of ingredients, for different numbers of cookies.
Some other recipes don’t always use all the added ingredients of pecans, oats, chocolate chips and coconut, but they all use some of them. The size of the cookies also varies.
For mine I wanted to include everything and to make quite large cookies that spread and flattened as they baked, to leave a large cookie that was crisp on the outside but which retained a chewy texture when eaten.
This is another recipe that is very easy to make. The resultant cookies are just about the tastiest I have ever made. In fact, having shared them with family members, I quickly received text messages saying just how good they were. When I suggested that I would be making more I was asked to ensure that they too were shared. So I guess they were a big success.
I really did enjoy these cookies, the taste was fantastic and they had a wonderfully chewy texture with the crunch of the pecans, the bite when encountering the shredded coconut and the soft gooey chocolate flavour too.
I do love oatmeal cookies of almost any variety. Here is one such, Chewy Oatmeal & Raisin Cookies.
- 175g(1cup +2 1/2 tbsp) plain flour (based on scooping packed flour into 250ml cup)
- 300g(1 1/2 cups) soft light brown sugar
- 170g(12 tbsp) unsalted butter, melted and allowed to cool
- 110g(1 1/4 cups) rolled oats
- 130g(2/3 cup) dark chocolate chips
- 100g(1 cup) pecans, roughly chopped
- 75g(1 cup) shredded coconut(desiccated will work too, in the same weight, but it would be less than 1 cup)
- 1 medium egg(large in USA)
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 tsp vanilla extract
- Preheat the oven to 180C/160C Fan/350F
- Line a couple of baking trays with parchment paper.
- In a large bowl place the melted butter and sugar and whisk to combine.
- Add the egg and vanilla extract, whisk again to fully combine.
- Add the baking powder, baking soda and salt to the flour and stir to combine.
- Pour that flour mixture into the wet ingredients and stir until the dry mix is fully combined into the wet.
- Add the oats, pecans, coconut and chocolate chips and stir to ensure that everything is fully incorporated into the batter, making sure to scrape right down to the bottom of the bowl too.
- Spoon large mounds (I used an ice-cream scoop that holds 1/4 cup/60ml) onto the baking trays, leaving a gap of about 2 1/2 to 3 inches between each. For my baking trays I had 4 cookies on each, but it depends on the size of the trays.
- Press down a little if you wish, to flatten them.
- Bake in the oven for 15 to 17 minutes, until the the cookies have spread and the edges look to be just about set. The centres will still look very soft, but don’t worry they will set fine as they cool.
- Remove from the oven and leave on the trays for at least 5 minutes, preferably longer.
- Transfer to a wire rack to cool completely.