Instead, they feature chocolate chips, pecans, and coconut Bake them for your next hoedown. Drop by spoonfuls onto greased cookie sheet. Cowboy cookies are souped-up oatmeal cookies, minus the raisins. Add dry ingredients and mix until blended. Add the dry ingredients to the wet ingredients and mix until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Bush’s Cowboy CookiesĬream butter and sugars. Add the egg, egg yolk, and vanilla and mix well. So, without further adieu, here’s my new favorite cookie recipe. Place the remainder on one of the prepared baking sheets, stir to combine, and. Set aside 2 tablespoons (about 11g) of the coconut and 2 tablespoons (about 14g) of the pecans keep the pecans and coconut separate. Line 2 baking sheets with parchment, or lightly grease. Maybe it was the addition of both coconuts and oats to a classic, or maybe it was the crunchy and slightly salty cornflakes? Whatever it was, I’m telling you, these cookies were fabulous and totally hit the spot (thanks to my friend Amy for making them)! They were the perfect balance of everything I like: sweet and salty, but not too sweet crunchy on the outside and soft and chewy on the inside. Preheat the oven to 350☏ with a rack in the center position. But, I do know that these cookies were perfection. I don’t know if they were named after GW or if the name existed before they became a GW favorite? No idea. But my very favorite food from that entire night was George W.
I had JFK’s fish chowder, Teddy Roosevelt’s clove cake, Barbara Bush’s mushroom quiche and her pecan pie, etc. This week, I hosted a book club at my house (for my favorite book about this man) and had a whole line up of presidential foods. They can’t be too crisp, too flat, too dense, or too sweet. I’ve also become a bit of a cookie “snob” over the years and am extremely picky about what I like.
Other add-ins you might include are dried fruit like cranberries, raisins, figs, or dates.To freeze, first cool completely, then store in freezer containers for up to 3 months.Store the baked cookies in an airtight container on the counter for up to four days or freeze them for up to 3 months.
If you go over the top with add-ins (as I always do) after dropping them on the baking sheet, press down gently with the palm of your hand.You can substitute other nuts like walnuts, almonds, pistachios, or macadamia nuts.Other mix-ins you might include are white chocolate chips or dried fruit like cranberries, raisins, figs, or dates.My teenagers are not fond of coconut, so I choose to leave it out this time. It adds a lot of flavor and moisture, so if you like it, go for it. Coconut is a great addition to these cookies.Resist the urge to overbake the cookies.Use good quality chocolate, and if at all possible, chop the pecans yourself.It promotes even baking, reduces spreading, For best results, use parchment paper or a silicone baking mat.Old-fashioned oats, also known as rolled oats, provide a chewier texture with more flavor than quick oats.Soften the butter at room temperature until slight pressure leaves an indentation.Slowly add in the flour mixture until it is blended together well.
Then add your egg yolk and 1 egg, vanilla, and mix until creamy. In the bowl take some time beating together your butter and sugars. In a stand mixer at level 4, it will take about 3 minutes. Mix the flour, baking soda, and if you want to add coffee flavor add some grounds.
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