Cover the bowl of dough with a piece of plastic wrap and chill for 30 minutes. Storage information: Store leftover cowboy cookies in an airtight container at room temperature for up to 5 days. Stir in oats, chocolate chips, pecans, and coconut flakes.
Remove the cowboy cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a rack to cool. Place the reserved pecan pieces (from step 2) onto individual dough balls, pressing them slightly to adhere, then sprinkle each dough ball with the reserved coconut and a pinch of flaky salt.īake the cowboy cookies, 1 baking sheet at a time, for 13 to 14 minutes or until the edges are set and golden brown but centers are still soft. Place 9 cookies on each baking sheet with at least 2" of space between them. Use a tablespoon cookie scoop to scoop 2-tablespoon portions (about 50g), rolling or squeezing the dough in your hands to make neat balls. In a separate bowl, mix the flour, baking soda, salt, and baking powder. To the bowl, add vanilla and mix to incorporate. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt set aside. Add half the eggs, beat, and then add the other half and beat again. Line baking sheets with parchment paper or line with a silicone baking mat. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. To the bowl, add one egg at a time and incorporate fully for approximately 30 seconds. Make the cookie dough: Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Throughout the process, scrape the bowl to ensure all ingredients are well combined. In a large bowl, cream butter and sugar together for 5 minutes with a handheld mixer or stand mixer. Add the chocolate chips, coconut, and pecans all at once and stir to combine. Add the dry ingredients to the bowl and mix until only a few white streaks remain. The recipe turns out large cookies that are a. Below that if available I list the nutrition information & below that my notes of any variations I've made if I made any, then I hit print and I have everything just like I want it.In a large bowl or the bowl of a stand mixer fitted with the flat beater, beat the brown sugar, butter, and corn syrup until fluffy, about 2 minutes on medium speed.Īdd the vanilla, stir to combine, then add the egg followed by the egg yolk, mixing after each addition until incorporated. The cowboy cookies boast a lot of ingredients from pecans to shredded coconut to raisins and peanut butter chips. Stir in flour mixture until no dry streaks remain. Immediately below that on the far left I list the ingredients & below the ingredients the directions. Whisk sugar, melted butter, egg and yolk, and vanilla in large bowl until combined. I center the title of the recipe at the top of the page with the URL where I got the recipe immediately below it and the over to the far left if there was a photo I save to "my pictures" & then I insert it on the upper left hand corner & immediately below the photo I print out the oven temp unless like in the recipe it is done after chilling the dough & going in a line across the page I list the bake time and the yield of cookies. I always like a photo with my recipes & since not all print that way, I always copy recipes from any site and make a document out of them. I think someone mentioned the recipes printing without the picture.
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