Cowgirl Cookies

 

IMG_2298You can have your crispy cookies. Your good-to-dip-in-coffee cookies. Your plain and simple. I want cookies chock-full of the good stuff: chocolate, peanut butter, candy bars. I like my ice cream the same way. Don’t give me a Blizzard that’s more ice cream than stuff.

Shelly Jaronsky of the Cookies & Cups blog has a winner with Cowgirl Cookies. These babies feature mini M&M’s, coconut, oatmeal, chocolate chips  and other goodies. Shelly uses raisins, but I always substitute butterscotch or peanut butter chips or more chocolate or white chocolate chips. (And please don’t buy store-brand chips.)

I prefer to underbake. Know your oven, certainly, but I would start at baking for 10 or 11 minutes. As I mentioned, I prefer soft and chewy. And, oh my goodness, the dough! I would easily pass on any cookie as long as I got to eat the cookie dough.

IMG_2302

These freeze beautifully and are delicious extra cold. Give them a try! I’d love to know what you think. And if you haven’t checked out the Cookies & Cups Cookbook, it’s packed with great recipes, especially if you believe in leaving room for dessert.

Author: Cookies & Cups
Serves: 36 large cookies
INGREDIENTS
  • 1½ cups unsalted butter (3 sticks)
  • 2 cups light brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 teaspoons baking soda
  • 2 teaspoons coarse sea salt
  • 3 cups flour
  • 3 cups old-fashioned oats
  • 2 cups shredded sweetened coconut
  • 1 cup semisweet chocolate chips
  • 1 cup white chips
  • 1 cup mini M&M’s
  • 1 cup butterscotch chips or peanut butter chips
INSTRUCTIONS
  1. Preheat oven to 350°F. Line your baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and both sugars together on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
  3. Add in eggs and vanilla and mix until combined, about 1 minute.
  4. Turn the mixer to low and add in the baking soda, salt and flour until incorporated.
  5. Next add oats and coconut slowly.
  6. Finally mix in the chocolate chips, white chips, M&M’s and butterscotch or peanut butter chips until evenly combined. The batter will be thick.
  7. Using a large cookie scoop (3 tablespoons) drop the dough onto the prepared baking sheet.
  8. Bake for 13-15 minutes until the edges are lightly golden and tops are just set. I always go a few minutes shorter.
  9. Allow the cookies to cool on the baking sheet for 3 minutes and then transfer them to a wire rack rack to cool completely.
NOTES
Store airtight for up to 5 days
Recipe slightly adapted from Cookies & Cups
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Author: mybookmarkedlife

I love words, reading (especially historical fiction, thrillers and magazines), eating great food, traveling, music and golden retrievers.

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