Cowboy Cookies

These cookies are a go-to for me. In fact, most times I have available a lump of this cookie dough frozen, so if we get a hankering for something sweet, pure bliss is only about 10 minutes away.

I found this recipe in a Martha Stewart Living magazine ages ago and it has definitely stood the test of time. I think the fact that it's stuffed with basically every awesome flavor ever (except marshmallow I guess) makes it a clear champion.

If you're on a diet or have a nut-allergy this is not for you (though you could omit the nuts all together I suppose). But if you want a super tasty, substantial and gooey cookie, plug in your mixer, because I promise you won't be disappointed. The only difficulty I can attest to, is not shoveling spoonfuls of the dough in your mouth while standing over the kitchen sink. Wait, did I just admit to that?...



Cowboy Cookies adapted (barely) from Martha Stewart Living Magazine

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse sea salt (or regular salt if for some reason you prefer)
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups old fashioned oats
6 ounces semisweet chocolate, cut into chunks (I used chips because that's what I had)
3/4 cup chopped walnuts
1/2 cup unsweetened shredded coconut

1. Preheat the oven to 350°F and line a baking sheet with parchment paper*. In a medium-sized bowl, sift the flour, baking soda, salt, and baking powder.

2. In a stand mixer, beat the butter and sugars on medium-high until pale and creamy, about 3 minutes. Reduce the speed to medium. Add the eggs, one at a time, scrape down the sides and beat well after each addition. Add the vanilla.

3. Reduce speed to low, and slowly add the flour mixture. Add the oats, chocolate, walnuts, and coconut. Beat until just combined.

4. Using a 1 1/2 inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart. (The cookies will spread!)

5. Bake until edges of cookies begin to brown, 10 to 13 minutes. Let the cookies cool on the sheets for about 5 minutes. Then transfer the cookies to wire racks and let them cool for another 10 minutes before eating (good luck with that).

Cookies can be stored for up to 3 days. Unused dough can be frozen and stored indefinitely. I don't bother to defrost the dough before baking and there is no discernible difference.

*I always use parchment paper to line the cookie sheets, even if the sheets are non-stick. The parchment not only makes clean-up super easy, it keeps the cookie bottoms from overcooking before the rest of the cookie is done.