You 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.
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.
- 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
- Preheat oven to 350°F. Line your baking sheet with parchment paper and set aside.
- 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.
- Add in eggs and vanilla and mix until combined, about 1 minute.
- Turn the mixer to low and add in the baking soda, salt and flour until incorporated.
- Next add oats and coconut slowly.
- 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.
- Using a large cookie scoop (3 tablespoons) drop the dough onto the prepared baking sheet.
- Bake for 13-15 minutes until the edges are lightly golden and tops are just set. I always go a few minutes shorter.
- Allow the cookies to cool on the baking sheet for 3 minutes and then transfer them to a wire rack rack to cool completely.
My Bookmarked Life 