Ingredients: |
Ingredients: 1 cup chopped pecans
1 teaspoon olive oil
2 teaspoons honey
1/8 teaspoon kosher salt
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1 cup/2 sticks butter softened
1 cup light brown sugar packed
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups rolled old fashioned oats
1 cup milk choco chips. (1/3 -1/2 c peppermint chunks, might use Christmas squares)
1 cup semi sweet mini chocolate chips (different kinds of chips) M&Ms
1 cup sweetened shredded coconut
1 cup toffee bits
1 1/2 cups crushed cornflakes, overfill the cup, then hand push to crush to 1 cup.
Optional - Mike liked peppermint chunks (Ghirardelli) in them
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Directions: |
Directions:Preheat oven to 350˚F., convention oven = 325˚F. Line two sheet pans with parchment paper. Whisk together flour, baking powder, baking soda, cinnamon and salt in a medium size bowl. Set aside.
Combine pecans, olive oil, honey and salt in a small sauce pan. Place on low heat for 3 minutes. Stir to coat pecans with oil/honey mixture. Cook for another 6-7 minutes or until pecans are golden brown. Set aside to cool.
Place butter and sugar in the bowl of a stand mixer. Beat on medium speed for 2-3 minute or until light and fluffy, scraping down the bowl half way through.
Add eggs, one at a time while continuing to beat. Add vanilla and mix.
With mixer on low speed, add prepared flour mixture, beating until just combined. Remove from mixter, fold in oats, chocolate chips, M&Ms, coconut, toffee bits, cornflakes and prepared pecans. Mix until everything is incorporated.
Scoop up dough with small scoop. Space the cookies 2-inches apart. Bake for 10 minutes. Let cookies cool on sheet pan for 5 minutes then transfer to a cooling rack.
Store in an airtight container or freeze in a covered container.
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Personal
Notes: |
Personal
Notes: thecafesucrefarine.com. Great cookies, can be frozen, from thecafesucrefarine.com. One of Mike's favorite along with the toffee candy for Christmas. He likes the peppermint chips.
Customizing Cowboy Cookies
Add some variety to your cookie jar by replacing the walnuts and chips with different mix-in combinations:
Coconut Cowboy Cookies: 1 cup of flaked sweetened coconut, 2 cups of chocolate chips, and 1 cup of chopped walnuts.
Cranberry White Chocolate Cowboy Cookies: 1 cup each of white chocolate chips and dried, sweetened cranberries.
Peanut Butter Cowboy Cookies: 2 cups of peanut butter chips or 1 cup each of peanut butter chips and chocolate chips.
(Optional) If you've reserved some of the chocolate chips and pecans for garnish, remove cookies from oven at this point and scatter a few chocolate chips and pecans over the top of each cookie.
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This recipe for Toffee Cowboy Cookies is from