Fran’s Cowboy Cookies
Recently, I went to our local farmer’s market. As an avid baker, I am always drawn to the tables that sell baked goods. Some cookies caught my eye, and I parted with $5 for a 3-cookie package. I chatted with the woman who was selling them, and she told me that the recipe was one her grandmother always made.
When I sampled one of the cookies at home, I knew that this grandmother could easily make and improve on the cookies and for a lot less money. No offense, farmer market lady!
The cookies reminded me of my cowboy cookies which I hadn’t made in years. Time to fix that! If you’re not familiar with cowboy cookies, they are basically chocolate chip cookies with coconut and old-fashioned oats added to them. I like to add Rice Krispies to mine as well. As you might expect, the oats and coconut make the cookie delectably chewy. It’s next to impossible to just eat one cookie at a time.
I’ve listed raisins as an option, but I leave them out as I don’t like the combination of chocolate and raisins. If you left out the chocolate and added the raisins, they make a really great oatmeal cookie.
I made a half batch of these, and they are disappearing fast. I decided to freeze the last few as hubby and I have eaten way too many of them in too short a period of time! 🙂
Fran’s Cowboy Cookies
Ingredients
- 2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt, optional (to balance sweetness)*
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 cups old-fashioned oats
- 1 cup shredded coconut
- 2 cups semisweet chocolate chips (chocolate chunks are a nice option)
- 1 cup chopped walnuts
- 1 cup Rice Krispies, optional (I put in)
- 1 cup raisins, optional (I leave out as I don’t like the combo of chocolate and raisins)
*If you want a little hit of sweet and salty as you bite into the cookie, substitute the 1/2 tsp. of table salt with 1/4 tsp. of Kosher salt.
Directions
Line 3 large cookie sheets with parchment paper and set aside.
In medium bowl, whisk the flour baking soda, and baking powder. Set aside.
In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add the coconut and oats and mix until combined.
Stir in the chocolate chips and nuts; mix well. If using, stir in the Rice Krispies (gently) and raisins.
I used a 3-tbl. cookie scoop to drop dough onto parchment-lined cookie sheets. As these are large cookies and they will spread, put just six cookies per cookie sheet. Press down on the tops of the cookie balls so that they are slightly flattened.
Bake at 350° F for 11 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. I used a 3-tbl. cookie scoop and made 3 dozen. If you use a smaller scoop to get more cookies, you may need to shorten the baking time.
Source: An adaptation of a recipe I made in 7th grade cooking class in Jr. High School