This Cowboy variety is an ode to all my favourites. From the classic chocolate chip, to the classic oatmeal with a little Anzac thrown into the mix, these have them all rolled into one, plus some pretzels.
Available at every stop along the way on our recent road trip, I obviously had to come straight home and create them in my kitchen to remind us of our epic drives and times together. Legend has it that these are the original protein bar, fit for cowboys to stash in their saddle bags for long journeys. Packed with oats, nuts and coconut, they also have some chocolate chips, crushed pretzels and coffee for treats and stamina rolled all into one.
I am aware the wellness brigade will be on my case here with all the butter, sugar, gluten and general cookie vs healthy details, but if it’s good enough for the cowboys, it’s good enough for me. And they do make an excellent treat…….
Cowboy Cookies
18
servings15
minutes15
minutesIngredients
160g (1 1/3 cups) plain flour
1 tsp cinnamon
1 tsp espresso
3/4 tsp baking powder
1/2 tsp kosher salt
200g (7oz) softened room temp butter
200g (1 cup) caster sugar
100g (1 cup) light brown soft sugar
2 large eggs
1 tsp vanilla extract
120g (1 1/3 cup) jumbo oats (not quick cooking)
70g (1 cup) desiccated coconut (unsweetened)
100g (1 cup) toasted pecans
200g (7oz) dark chocolate, chopped or chips
100g salted pretzels, crushed between your hands (optional but fantastic here)
Directions
- In a medium bowl combine the flour, cinnamon, espresso, baking powder and salt and mix together with a fork or small whisk.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and both sugars until combined but not too fluffy (about 1 minute). Add the eggs one at a time, scraping down the bowl in between, followed by the vanilla.
- Pour in the flour mixture and mix only until just combined, followed by the oats and desiccated coconut. Finally fold in the pecans, chocolate and crushed pretzels (if using).
- Scoop the mixture into balls on a baking sheet lined with parchment. I like to use a 5cm (2 inch) ice cream scoop for this. I pack them close together (see image above) and freeze the tray for at least 4 hours, preferably overnight. This batch will make 16-18 cookies.
- like to bake these from frozen. Once the balls have had ample time in the freezer, preheat your oven to 160ºC (300ºF) and line a baking sheet with parchment paper. As these are baked from frozen you can make as many as you like at a time, saving some of the frozen cookie dough for another day. They will keep in a container or ziplock bag for 3 months.
- Bake for 15-17 minutes until they have spread slightly, the edge is crisp and the centre is still soft. They will harden as they warm. Best eaten with a big glass of milk wearing your favourite cowboy hat.
Have you made this dish?
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