Cowboy Cookies y’all! I took the classic chocolate chip cookie recipe, added oats, chocolate chips, sweetened coconut, pecans and chunks of toffee, to make a cookie that would satisfy even the hardest working cowboy! There’s a lot going on in these cookies, but all of the flavors work so well together. A hearty cookie for my cookie lovers out there, like me.
I don’t know why exactly these are called Cowboy Cookies, but I am going with that name because I needed an excuse to share with you some exciting news! Cowboy related news that is…
So I have a new obsession…horses. Oh my. I am in love. Such magnificent and powerful creatures. I have been taking riding lessons for the past couple months and am now determined to learn everything I can about horses. I have also always wanted to be part of our Equestrian Team at MPD, so I could do mounted patrol. So with the help from one of the guys on the team (who is also one of my best friends at work), we found me the perfect horse.
I still can’t believe that I have my own horse! I am so excited! Meet Ty…my 17-year old big, black horse. Weeeeeeeee!!! If you follow me on Instagram and Facebook, then you are already in the know…but I had to share here on the blog too. And to celebrate, I made Cowboy Cookies!
Ok back to cookies!! You need to chill this dough, so plan accordingly. Sometimes chilling the dough for a few days works out perfect for me, for those times when I need fresh cookies during the middle of my work week, when I don’t have a ton of time in the evening to make the dough AND bake the cookies.
Cowboy CookiesPrint Recipe
- 3/4 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon water
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- pinch of ground nutmeg
- 2 cups old-fashioned oats
- 1 cup sweetened coconut flakes
- 1 cup pecan pieces
- 2 cups semi-sweet chocolate chips
- 1 cup toffee bits (I used B. Toffee)
- SUGAR TOPPING:
- 1/2 cup white granulated sugar
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat until smooth and creamy. Add the brown sugar and white sugar to the butter and beat on medium-high speed until light and fluffy. Mix in the vanilla extract, water and one egg at a time. Scrap down the sides of the bowl as needed. Mix ingredients on medium-high speed until ingredients are fully incorporated.
Change the mixer speed to low and slowly add the flour, baking soda, salt, cornstarch, nutmeg and oats into the mixture. Mix until barely combined. Scrape down the sides of the bowl and with the mixer on low, add in the coconut, pecans, chocolate chips and toffee bits, mixing until ingredients are incorporated into the dough. Dump dough out onto plastic wrap, and wrap dough up completely. Place dough in the refrigerator to chill for two hours and up to five days.
Once dough has chilled sufficiently, preheat the oven to 350-degrees and line three cookie sheets with parchment paper. Using a medium sized cookie scoop, scoop cookie dough balls. Dump the sugar topping into a small bowl and roll cookie dough balls in the sugar, before placing the dough balls on prepared cookie sheets.
Bake cookies, one cookie sheet at a time, in 350-degree oven for 8-minutes. Remove baked cookies from the oven and let set on the cookie sheet for several minutes to set, before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature. Cookies stay fresh for seven days.
Crisp on the outside, soft on the inside and full of so many flavors. If you have never had a cowboy cookie, then you need to make these. Even if you don’t like coconut. My coconut-hating-taste-tester loved these cookies! So tell me….how do you feel about coconut?? Have you ever had a Cowboy Cookie before? Are you a horse lover like me??