The Man had expressed a craving for Cowboy Cookies. I had just received my first "I'm booooooooooooooooooored" from the Girl for the Summer of 2010. Never needing much of an excuse to make cookies, I decided to hit two birds with one stone and make both of them happy. "Grab your apron, Girl...let's make Papa some cookies" And so we did...and all was good...and fun.... I'm holding on to the moment because who knows when that next exclamation of boredom will come, and if I'll be able to rise to the occasion.
Makes about 30 cookies
2 cups all-purpose baking flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tbsp ground cinnamon
1 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups oats (not instant)
6 oz. chocolate chips
3/4 cups sliced almonds*
1/2 cup unsweetened, shredded coconut
1. Preheat the oven to 350 degrees. Line baking sheet with parchment and set aside.
2. In a medium bowl, mix flour, baking soda, salt, baking powder and cinnamon and set aside.
3. Beat together butter and the sugars on medium-high until creamy. Add eggs one at a time, beating on medium. Beat in the vanilla.
4. On a low setting, slowly add the flour mixture. Beat just until completely mixed. Beat in the oats, chocolate chips, almonds and coconut just until all the ingredients are incorporated fully.
5. Drop the dough onto the cooking sheets, 1/4 cup at a time. If you have a nice ice cream scoop with a release lever, you can use that. Make sure you leave about 3" of space between the cookies. They will spread as they bake, and they need space. I usually get six to a baking sheet. You can store the dough in the fridge between baking batches.
6. Bake until the edge of the cookies are a nice golden brown color. Baking time is between 15-19 minutes depending on your oven. I usually bake them for 7 minutes, rotate the cookie sheet and bake for another 7-9 minutes. When they're done in the oven, place the cookie sheet on top of a cooling rack for about 5 minutes. Then transfer the cookies to the cookie rack and let cool completely.
*I think most people use pecans for Cowboy Cookies, but we're not really a 'nut family'. Using sliced almonds stills gives a nice crunch (and protein), but dials back the nut factor and consequently limits the number of complaints to the kitchen.