Cowboy Cookies
This week’s recipe is a rolled-cookie take on the chocolate chip-oatmeal cookies known as cowboy cookies. Though the recipe’s origins and the reasons for its name are unknown, it has been around for at least half a century, and even has a small role in our nation’s political history. Every four years since 1992, Family Circle magazine has run a cookie recipe contest pitting the wives of presidential candidates against one another, and until the most recent election, the winning cookie accurately predicted the winning candidate. In 2000, Laura Bush’s Cowboy Cookies easily bested Tipper Gore’s Gingersnaps. A look at the ingredient list and it’s easy to see the reason behind the victory—a foundation of toasty oats sweetened with brown sugar and studded with chocolate, pecans, and coconut, hearty enough to sustain any cowpoke. Bake a batch of these satisfying cookies in cowboy shapes, set them out with a pitcher of milk, and you will have no trouble rounding up your herd.Cowboy Cookies
Makes about 18 cookies
A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. Toasting the pecans, while not necessary, gives them real oomph. Be sure to use mini chocolate chips; large ones will make the cookies difficult to roll out and cut.
Beat together until light and fluffy:
1 cup unsalted butter, softened
3/4 cup packed brown sugar
Add and beat to incorporate:
1 large egg
1 teaspoon vanilla extract
Add and mix thoroughly:
1 1/2 cups oats, ground fine in a food processor
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
Stir in:
3/4 cup mini chocolate chips
1/2 cup unsweetened shredded coconut
1/2 cup chopped toasted pecans
Wrap dough in plastic wrap and chill about 1 hour. Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate with melted chocolate, if desired, before serving.
My favorite shapes for Cowboy Cookies include the Cowboy Hat cookie cutter, the Cowboy Boot cookie cutter, and the Horse cookie cutter.
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| I love to bake cookies—it’s relaxing, creative, and the results are delicious! When I couldn’t find the right shapes and a good American-made supplier I decided to start my own company. We make sturdy tin and copper cutters in more than 200 shapes, and the list is always growing. Come and have a look; you’re sure to find the perfect cookie cutter for any occasion. |
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