Last week I shared my favorite chocolate chip cookie. Which reminded me of my other favorite cookie, the cowboy cookie. I first had a cowboy cookie in college at a little diner that catered to the local farmers in the early morning, and the college kids in the late morning, and was closed by the early afternoon. It was the kind of place where you had to bring your bill up to the register to pay, where they also happened to sell delicious giant cookies conveniently wrapped for the ride home. They had a few different kinds of cookies, all of which only cost 50 cents, but cowboy was my favorite. The cowboy cookie is the grandpappy of the the modern garbage cookie, it has all kinds of delicious treats mixed into one tasty cookie dough. I like mine with oats, coconut, walnuts, and chocolate chips. The result is a rich and complex, chewy but crunchy, very tasty cookie...
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup brown sugar, packed
2 sticks butter, softened
1 tsp vanilla
3/4 cup rolled oats
3/4 unsweetened coconut
3/4 cup walnuts, coarsely chopped
1 cup chocolate chips, I used a mix of chips and chunks chopped off my big bar
1. Preheat oven to 320.
2. Mix flour, baking soda, and salt in a medium bowl, set aside.
3. Cream butter and both sugars in a large bowl. Add eggs and vanilla, mix until combined.
4. Combine butter mixture and flour mixture and mix well.
5. Add oats, coconut, and chocolate. Mix until evenly incorporated into dough.
6. Scoop onto cookie sheets using and ice cream scoop. Wet fingers and gently pat down each scoop, as with the chocolate chip cookies. If you want normal cookies, up the oven temperature to 350, and reduce the baking time by about half.
7. Bake about 15 minutes, or until they are golden brown at the edges.
8. Transfer to a wire rack to cool and enjoy.
Makes around 2 dozen giant cookies.
Nathan snapped these silly pictures of me enjoying my first cookie of the batch with a glass of almond milk. Definitely yummy!