What’s a cowboy cookie? It’s essentially like an oatmeal cookie went on Pimp My Ride (oh hey, 2004 MTV reference) and became extra-awesome.
This cookie mix was actually given to me in a jar as a gift by my boyfriend at Christmas with the instructions attached. Just like these brownies I made a few months back, I had to tweak the instructions to make sure it made sense to people who are making it from scratch.
Sidenote: I bought a crêpe pan, so any awesome recipes you have for those please send my way. Also, I am going to be visiting New York at the end of March and I really want to see as many amazing foodie places as I can. Any suggestions?
Makes 24 cookies
- 1/2 cup butter, melted
- 1 egg, room temperature
- 1 tsp. vanilla extract
- 1 ½ cups rolled oats
- 1 ⅓ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup pecans, chopped
- 1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F.
In a large mixing bowl, beat together the butter, egg and vanilla until smooth and creamy. In a separate bowl, combine the oats, flour, baking soda, baking powder and salt. Add in both sugars and loosely mix. Fold in pecan pieces and chocolate chips, then add the dry mix into the wet mix, stirring well with a fork or your hands, if you don’t mind the mess.*
Line two baking sheets with silicon baking mats or parchment paper. Form dough into roughly 24 walnut-sized balls, then bake in the oven for 12 minutes. Remove from heat, allow to cool for 5 minutes on the cookie sheet, then transfer to a wire cooling rack. Store in an airtight container on the counter for up to a week, or freeze for up to 3 months. If you want them extra gooey, throw them in the microwave for 15 seconds before eating.