I'm a little late to post this - Father's Day was last Sunday. It was also the first day of spring and the weather was perfect.
Just because there are oats in these cookies does not make them healthy. Featuring white and brown sugar and loaded with desiccated coconut, butter and chocolate chips, they are definitely a treat.
Cowboy cookies
3 cups plain flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon (I omit)
Pinch of salt
1 1/2 cups unsalted butter (room temperature)
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 large eggs
1 tbsp vanilla bean paste
2-21/2 cups chopped up caramello chocolate (I used 2 1/2 cups)
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon (I omit)
Pinch of salt
1 1/2 cups unsalted butter (room temperature)
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 large eggs
1 tbsp vanilla bean paste
2-21/2 cups chopped up caramello chocolate (I used 2 1/2 cups)
1/2 cup chopped up milk chocolate/ chocolate chips
1/2 cup chopped up dark chocolate/ chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened coconut flakes
2 cups chopped pecans (I omit)
Preheat oven to 176 degrees Celsius Line a cookie sheet with baking paper. In a large bowl, add the flour, baking powder, baking soda and salt. Wisk to combine and set aside.
In a stand mixer, beat the butter on medium speed until smooth and creamy. Add the white and brown sugar and beat for 2 minutes. Add the eggs individually, beating well after each. Add the vanilla and mix.
Add the flour mixture to the wet ingredients, mixing slowly until just incorporated. Mix in the chocolate, oats, coconut, and pecans (if using).
Roll a rounded tablespoon of mixture into a ball. Do the same for the remaining dough. Place on baking sheet with a 3-4 cm gap between each one to allow for spreading. Bake for 8-11 minutes or until the edges are a lovely golden brown. They may look underdone but will firm up on cooling. Leave the cookies to cool on the pan for 1-2 minutes before moving them onto a cooling rack.
3 cups old-fashioned rolled oats
2 cups sweetened coconut flakes
2 cups chopped pecans (I omit)
Preheat oven to 176 degrees Celsius Line a cookie sheet with baking paper. In a large bowl, add the flour, baking powder, baking soda and salt. Wisk to combine and set aside.
In a stand mixer, beat the butter on medium speed until smooth and creamy. Add the white and brown sugar and beat for 2 minutes. Add the eggs individually, beating well after each. Add the vanilla and mix.
Add the flour mixture to the wet ingredients, mixing slowly until just incorporated. Mix in the chocolate, oats, coconut, and pecans (if using).
Roll a rounded tablespoon of mixture into a ball. Do the same for the remaining dough. Place on baking sheet with a 3-4 cm gap between each one to allow for spreading. Bake for 8-11 minutes or until the edges are a lovely golden brown. They may look underdone but will firm up on cooling. Leave the cookies to cool on the pan for 1-2 minutes before moving them onto a cooling rack.
Notes
Use the above chocolate combination or any other one you can dream up. M&M's, snickers etc would be delicious additions.
Replace the chocolate with dried fruit.
This recipe makes a lot - roll into balls and freeze for another time.
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