Last winter and for the earlier half of this summer, I sold cookies at a few local farmers’ markets. These cookies were by far my most popular variety, and I sold them under the name “Howdy Partner! Cookies”. I would sell out of them nearly every week and then have people come back the following week asking for “Howdies.” I feel bad for the vendors within earshot, because they had to hear me list “oats, chocolate chips, walnuts, coconut. cinnamon, and coffee,” over and over to describe the cookie. Sometimes I wrote it down on a sign to make things easier, but I actually enjoyed watching people’s eyebrows raise higher and higher as I listed more ingredients. “Coffee?!” they would say, incredulously, “I’ll take those.”
My recipe is based on two different recipes: Laura Bush’s and the variation in Baked Explorations. I opted for walnuts instead of pecans because they are generally cheaper, and kept the espresso powder from the Baked recipe. Espresso powder always brings out chocolate flavors and also lends an earthy taste to the cookie as a whole. Unsweetened coconut not only makes the cookies less offensive to coconut haters (I know; they exist), but also tones down the sugar levels. This recipe makes a lot of cookies, which is a good thing, because you won’t be able to stop eating them. If you have a 5-quart stand mixer, the dough will be almost spilling out of the top, so be careful. I have successfully cut this into a third or two-thirds of the recipe (to accommodate the eggs). I’ve also made them double the size that I have here. Because who doesn’t love a cookie as big as her hand? If you’re a sweet & salty lover, go for salted nuts or sprinkle some sea salt on the tops before baking. If you like raisins, toss them in! Whatever. You’re a cowboy. There are no rules in the Wild West.
COWBOY COOKIES
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 3 cups (240 grams) old-fashioned rolled oats
- 3 cups (510 grams) semisweet chocolate chips
- 2 cups (160 grams) unsweetened, shredded coconut
- 1 cup (220 grams) walnuts, chopped
- 1½ cup (340 grams) unsalted butter, at room temperature
- 1½ cup (300 grams) granulated sugar
- 1½ cup (300 grams) light brown sugar
- 3 large eggs
- 2 teaspoons vanilla
- 2 teaspoons espresso powder
- Preheat oven to 350° F. Line baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside. In a large bowl, combine oats, chocolate chips, coconut, and nuts. Toss with hands (or a large spoon) to distribute evenly and set aside.
- 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 and espresso powder. Reduce the mixer speed to low and gradually add the flour mixture until just combined. With the mixer on the lowest setting, slowly add the remaining dry ingredients until incorporated.
- For each cookie, drop about two tablespoons of dough (or use a disher) onto lined baking sheets and roll into balls, spacing them at least 2 inches apart. Bake until the edges are set and just beginning to darken but the middles still look light and very slightly wet, about 13-15 minutes, rotating sheets from top to bottom and back to front halfway through. Cool on pans for 10 minutes, then transfer to cooling racks to cool completely.
