Why are these cookies called Cowboy Cookies? I don’t know. It’s a great question. Can they be made on a camp-fire? No. Are they full of cowpokey ingredients? Not really. Their name is kind of a mystery but what’s not a mystery is how delicious they are.
If you’re familiar with Calgary, Alberta — the place Collin Murray and I hang our hats, you will know that this week is the Calgary Stampede. Sigh: I’m not a fan. The Stampede is all about rodeo, beer, mini doughnuts, over-priced rides, and hideous cowboy/girl fashions. I’m not bitter, I’m just not into Stampeding. That being said, I never turn away from the opportunity to make a festive dessert and this week, you couldn’t get more festive in my hometown then by making a Cowboy Cookie.
This recipe really isn’t too different from most recipes out there for chocolate chip cookies but with the addition of oats and pecans, these cookies really shine. They are dense and full of flavor but with the baking time that I’ve suggested, they are also soft and chewy. The perfect cookie if I do say so myself.
Cowboy Cookies (adapted from La Pinata – Junior Service League of McAllen, Texas)
Makes about 3 dozen
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
2 cups oats, not quick cooking
1 cup chocolate chips
1 cup pecans, chopped
Preheat the oven to 350˚F. Line cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer, combine sugars and softened butter and cream together, about 2 minutes, scraping the sides of the bowl as needed. Add eggs one at a time, beating well after each addition; add vanilla.
In a large bowl, whisk to combine flour, baking powder, baking soda and salt. With the mixer on low, slowly add the flour mixture. Turn up the speed to medium and beat the batter until well combined. Add the oats, chocolate chips and pecans, beating for 30 seconds or until thoroughly incorporated.
Using a medium cookie scoop, portion out the dough onto to the prepared pans, pressing down each ball till about 1-inch thickness. Bake for about 15 minutes, cooling on the cookie sheet for 10 minutes before transferring to a rack to cool completely. Enjoy!