These came out perfectly! They had the best crisp to softness ratio. I’m not one to mess with what works… and these are working for me! Anyone else? The Silpat sheets are oldies but goodies. Otherwise, I get distracted and up with either 55 or 15 cookies… when the recipe says 35. It’s the only way I can maintain consistency when making cookies. I love the handy little cookie dough scooper. That’s my preference, but if you like the crispy, thinner cookies, keep leaving out all the dough!ĭoesn’t this cookie dough look good enough to eat? I’ve found that placing any cookie dough in the fridge makes less-spread and more solid cookie. This dough is super easy to whip up and you can stash any extra dough in the fridge between batches. Otherwise, this recipe is like most other Cowboy cookie recipes– chocolate, oats, and salty pecans! If you love coconut (like me), toss in 1/2 cup at the end of mixing. Out of all the cookies in the history of the contest, Mrs. In 2000, Laura Bush submitted her Texas Governor’s Mansion Cowboy Cookies turns out, readers preferred them to Tipper Gore’s Ginger Snaps. I think traditional Cowboy cookies have coconut, but Jordan is not a fan so I don’t include them. The two potential first ladies submit a cookie recipe, and the public votes on their favorite. Why are they called Cowboy Cookies? I’m not sure. I promise, once you have them… you will share the recipe but not your cookies. They are delicious, so I wanted to share this recipe with you. I whipped up a batch of my husband’s favorite cookies– the Cowboy Cookie! And gosh. Read my disclaimer page for more information.ĭo you have a favorite cookie recipe? One that’s so yummy that you don’t ever, ever, want to share? If you shop from my blog, I may be compensated for clicks or purchases that you make. And because these cookies won't spread too much, you can fit twelve 1-ounce (2-tablespoon) dough balls on a standard rimmed baking sheet without fear that they’ll bake into one another.Make this super easy cowboy cookie today! It’s the ultimate chocolate chip cookie that you’ll never share! That's why I like to bake my cookies one sheet at a time in the center of the oven so the bottoms and tops of the cookies will be evenly golden brown and crispy. The higher in the oven you go, the darker the tops of your cookies will be and the reverse is true about the lower part of your oven - the darker the bottoms of your cookies will be. It’s where you get the most even baking and browning on all sides. The center of the oven is the baker’s sweet spot. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking with the remaining cookie dough. Using a 1-ounce (2-tablespoon) scoop, arrange 12 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.īake until the cookies are lightly golden around the edges, 14 to 16 minutes. Add the cornflakes and mix on low speed until evenly distributed. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl with a rubber spatula to combine completely.
Add the eggs and vanilla and beat on high speed until creamy, about 3 minutes more. Whisk together the flour, oats, coconut, pecans and baking soda in a medium bowl until combined.īeat the butter, brown sugar, granulated sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
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