By Kelly Bogard
This is Texas. I’m accustomed to seeing cowboy hats and boots pretty much everywhere I go. I’m also used to seeing fields of oats this time of year across the majority of the state.
Oats in any form are a favorite of mine. I like them in pancakes. Or with apples. Even in granola bars.
They’re filling and flavorful. Over the years, I’ve found several recipes that use oats, but my favorite one has to be this cookie recipe that is said to have come from former First Lady Laura Bush.
For Cowboy Cookies, you will need…
3 eggs
3 c. flour
3 c. semisweet chocolate chips
3 c. rolled oats
2 c. coconut flakes, sweetened
2 c. pecans, chopped
1½ c. butter, softened
1½ c. granulated sugar
1½ c. light brown sugar, packed
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. vanilla
1 tsp. salt
Now, this recipe makes a Texas-size amount of cookies. Six dozen to be exact. These are great for school bake sales and church luncheons. Don’t worry, though. They won’t last long. In fact, they’re so good, you might have to make even more.
Start by preheating the oven to 350 degrees. While the oven is heating, mix the flour, baking powder, baking soda, cinnamon and salt in a large bowl and set aside. In a second bowl, mix together the sugars with the butter and vanilla.
Now that the sugar mixture is fluffy, add in one egg at a time until everything is combined.
Then, slowly add the flour mixture to the sugar mixture. Mix well.
One at a time, stir in the rolled oats, coconut flakes, chopped pecans and finally the chocolate chips.
Scoop or spoon the cookie dough onto a sprayed or lined baking sheet and bake for 13 to 15 minutes. They will just start to brown on top.
Now they are ready to eat or you can cool them on a baking rack before packaging them up for everyone.
Golden just like the oats they are made with, these cookies are a beauty all their own. And the flavor isn’t too bad either. Chock full of good stuff to make any Texan’s sweet tooth happy. From all of us at Texas Table Top, enjoy!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
dozen
|
- 3 eggs
- 3 c. flour
- 3 c. chocolate chips semisweet
- 3 c. rolled oats
- 2 c. coconut flakes sweetened
- 2 c. pecans chopped
- 1 1/2 c. butter softened
- 1 1/2 c. granulated sugar
- 1 1/2 c. light brown sugar packed
- 1 Tbsp. baking powder
- 1 Tbsp. baking soda
- 1 Tbsp. cinnamon
- 1 Tbsp. vanilla
- 1 tsp. salt
Ingredients
|
|
- Preheat oven to 350 degrees.
- Mix together flour, baking powder, baking soda, cinnamon and salt in large bowl.
- Mix together sugars in a separate bowl.
- Slowly mix the sugars into the butter and vanilla until fluffy.
- Mix in the eggs one at a time.
- Slowly add the flour mixture to the sugar mixture.
- Stir in oats, coconut flakes, pecans and chocolate chips until mixed well.
- Drop spoonful of dough onto a lined baking sheet at least two inches apart.
- Bake for 13-15 minutes or the edges are crisp.
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