Saturday, October 2, 2010

Cowboy Cookies

Baking cookies is a guessing game for me. I have tried a lot of times but somehow I always end up over baking them because I never know when is the right time to pull them out of the oven. Instructions like 'Remove when edges are set and center still looks soft' is my worst nightmare coz I never seem to know when that happens. So it was no surprise to me that I over baked the first batch of these cookies. Luckily, they were so huge that only 6 of them could fit on the tray. They turned out super crispy and I couldn't even make out what they were supposed to taste like!  (I put them in the freezer to make a layer dessert or Ice Cream sandwiches some other time!) Thus, with great care I put in the next batch and sat like a hawk eying it s prey. Luckily for me the next two batches came out perfect. 

Don't go by my plain looks, I taste awesome!

I didn't make them jumbo sized as in the recipe so  I got a lot of cookies out of the dough. I divided the recipe by three because the original yield was 36 massive biscuits!! Who wants that kind of temptation lying around? Especially since these cookies contain coconut, walnuts, chocolate chips and oats! All my favorite stuff in one cookie? Win - win!

Recipe Source - Brown Eyed Baker, originally from Laura Bush

Ingredients - Makes 12 Large cookies (Scaled Recipe Below)

1 Cup All Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
A Pinch of Salt
½ Cup (1 Stick/100 Gms) Unsalted Butter, At Room Temperature
½ Cups Granulated Sugar
½ Cups Packed Light Brown Sugar
1 Large Egg
1/2 Tsp Vanilla
1 Cup Semisweet Chocolate Chips
1 Cup Old-Fashioned Rolled Oats
2/3 Cup Sweetened, Flaked Coconut
2/3 Cup Chopped Pecans (I Used Walnuts)

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.
4. For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.

Happy Eating!!

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