Loaded Cowboy Cookies

“Holy smokes Paul! I don’t think this dough is gonna fit in the mixer!”

You know how they say everything’s bigger in Texas? Well this cookie recipe is definitely a testament to that. My dear friend moved to Frisco, Texas, and upon finding this recipe she promptly sent it to me.

I had never heard of cowboy cookies until I lived in Seattle (and I went to school in Montana which is weird). There was a killer bakery in Pioneer Square near my favorite bookstore that sold them. Walking by and smelling the sweet smell of fresh baked cookies, I felt it was my obligation to the people of Seattle to explore. I’m a giver. I bought and dove into a cookie that was the size of my head. I ate the whole delectable thing. I’m not proud.

Now not one to be scared off by an oversized cookie, I took this challenge on with gusto. Well, that was until the motor of my mixer started to precariously slow down its churn while it fought against the massive amount of ingredients. I actually had to stop the mixer and stir it all up by hand. Thankfully most of it was mixed together already.

Seriously, “go big or go home,” should be the name of these cookies. They’re beautiful, easy (other than almost breaking my mixer), and full of decadent treats. If you wanted to go over the edge (which I fully support), you could use them to make ginormous ice cream sandwiches. Oh dear Lord, that kinda scares even me.

Loaded Cowboy Cookies (recipes care of thatskinnychickcanbake.com)

INGREDIENTS: 3 cups flour, 1 tablespoon baking powder, 1 tablespoon baking soda, 1/2 teaspoon salt, 1 1/2 cups (3 sticks) butter (at room temperature), 1 1/2 cups sugar, 1 1/2 cups brown sugar, 3 eggs, 1 tablespoon vanilla, 3 cups semisweet chocolate chips, 3 cups old fashioned oatmeal, 2 cups angel flake coconut, 1 1/2 cups chopped pecans

DIRECTIONS: Preheat oven to 350 degrees. Line baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in bowl. In a very large bowl, beat butter until smooth and creamy. Gradually beat in sugars, and combine thoroughly. Add eggs one at a time, beating after each addition. Mix in vanilla. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans. For each cookie, scoop out 1/4 cup of cookie dough, roll into balls and  space 3 inches apart on baking sheet. Bake for 15 to 17 minutes, until edges are lightly browned. Middles may have areas that appear slightly under done. Remove cookies from rack to cool.

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