My sister Meredith, a talented cook and baker in her own right, first introduced me to Cowboy Cookies a few years ago. Her original recipe included everything but the kitchen sink – fruit, nuts, chocolate, and of course coconut. I talked through my ideas for a recipe revision with her recently and we agreed on the best elements for Cowboy Cookies going forward, so that is what is reflected here.
I decided to leave out the cranberries and nuts because my husband Jim doesn’t like them in cookies. The fantastic, chewy texture of Cowboy Cookies comes from the combination of rolled oats and coconut, so both had to be included. I considered white chocolate chips but decided to stay with semi-sweet because they have a great, traditional flavor people enjoy and expect in a cookie. To brighten up the appearance of the cookies, I decided to add a handful of colorful sprinkles.
If you are feeling a little fruity (or nutty), add in 1/2 c. of Craisins or chopped nuts. Pecans are a traditional choice but walnuts are also delicious. Instead of sprinkles, you could add some color to your cookies with M&Ms. One great feature of Cowboy Cookies is you can tweak them depending on your tastes or what you have on hand. Each combination will yield a unique cookie experience!
- Preheat oven to 350°F. In a large bowl, combine butter, brown sugar, eggs, and vanilla. In a separate bowl, sift together flour, baking soda, and baking powder.
- Add the dry ingredients to the butter mixture in batches, mixing well after each addition. Stir in oats, chocolate chips, and shredded coconut. Carefully fold in sprinkles.
- Drop rounded tablespoons of cookie dough at least 2” apart on an ungreased baking sheet. Bake 12 to 15 minutes or until lightly golden around the edges.
- Cool 5 minutes on cookie sheet before transferring to a cooling rack. Cool completely.