Cowboy Cookies
★★☆☆☆
Ingredients
- 250g (2 cups) all-purpose flour250g (2 cups) all-purpose flour
- 180g (2 cups) old-fashioned oats, not quick or instant180g (2 cups) old-fashioned oats, not quick or instant
- 1 tsp baking soda5 ml baking soda
- ½ tsp baking powder2 ml baking powder
- ½ tsp salt2 ml salt
- 100g (½ cup) white sugar100g (½ cup) white sugar
- 135g (¾ cup) brown sugar135g (¾ cup) brown sugar
- 250g (1 cup) butter250g (1 cup) butter
- 2 large eggs2 large eggs
- 1 tsp vanilla extract5 ml vanilla extract
- 60g (⅓ cup) semi-sweet chocolate chips60g (⅓ cup) semi-sweet chocolate chips
- 40g (⅓ cup) walnuts or pecans40g (⅓ cup) walnuts or pecans
- 65g (⅓ cup) raisins or sultanas65g (⅓ cup) raisins or sultanas
- 30g (⅓ cup) sweetened desiccated coconut30g (⅓ cup) sweetened desiccated coconut
Instructions
- 1. Preheat oven to 350°F (180°C). Line baking trays with parchment paper.
- 2. Mix together flour, oats, baking soda, baking powder, and salt in a large bowl.
- 3. Beat butter and both sugars until blended. Add eggs and vanilla, continue beating for 2-3 minutes using electric mixer or wooden spoon. Add dry ingredients to butter mixture and mix well, then fold in chocolate chips, nuts, raisins, and coconut.
- 4. Prepare two large cookie sheets lined with parchment paper. Scoop ¼ cup portions onto sheets, fitting as many as possible with no spacing. Cover with plastic wrap and refrigerate overnight or at least 5 hours.
- 5. The next day, preheat oven to 350°F (180°C). Remove cookie sheets from refrigerator and re-arrange cookies 3 inches apart as they will spread during baking. Bake for 12-14 minutes, then remove to cooling rack.
The overnight refrigeration step is important for best results - it helps prevent excessive spreading and creates better texture. Cookies can be stored covered for several days.
Wine Pairing: Dessert Wine — Port — the rich, nutty flavors and dried fruit elements complement the cookies' oats, nuts, and raisins while standing up to the chocolate