Cowboy Cookies

Name: Cowboy Cookies
Yield: Makes 16 cookies
Ingredients: 1 1/4 cups (6 1/4 ounces), all-purpose flour; 3/4 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 1 1/2 cups packed (10 1/2 ounces), light brown sugar; 12 tablespoons, unsalted butter, melted and cooled; 1 large, egg plus 1 large yolk; 1 teaspoon, vanilla extract; 1 1/4 cups (3 3/4 ounces), old-fashioned rolled oats; 1 cup, pecans, toasted and chopped coarse; 1 cup (3 ounces), sweetened shredded coconut; 2/3 cup (4 ounces), semisweet chocolate chips

172 comments

By Cecelia Jenkins

Appears in Cook's Country February/March 2017, Cook's Country TV

Desserts or Baked Goods

Hearty ingredients take a toll on texture. Could we soften this tough cookie?

SERVESMakes 16 cookies

TIME1¼ hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

Cowboy cookies—full of rolled oats, chocolate chips, toasted nuts, and flakes of coconut—have little to do with 10-gallon hats or gunfights at high noon. Instead they are a product of 1950s nostalgia for the American cowboy; recipes fondly ...

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