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Cowkid Cookies

Ever had a Cowboy Cookie? I have absolutely no idea where the name comes from, but if you like stuff in your cookies, they’re just about nirvana. Oats, chocolate chips, coconut, pecans, sometimes even raisins… I think of them as oatmeal cookies with impulse-control issues—when the chocolate chips ask if they can jump in, the oatmeal says “yessirree!” Coconut? “Come on in!” Pecans? “The more the merrier!”

You get the idea.

Only problem with Cowboy Cookies in this household is that Harry hasn’t yet learned to appreciate nuts. So when we make em, we leave out the nuts, swap in some dried cherries, and call em Cowkid Cookies: They’ll make any kid shout, “Yeehaw!”

Cowkid Cookies
Makes about 4 dozen cookies

2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup sugar
1 tablespoon vanilla extract
3 tablespoons milk
2 large eggs
3 cups old-fashioned oats
12 ounces semisweet chocolate chips
1 cup raisins
½ cup dried cherries, chopped if you like
½ cup unsweetened coconut

Preheat oven to 350, and set racks in upper and lower positions. Line two cookie sheets with parchment or Silpat baking mats and set aside.

Whisk together flour, salt, baking powder, and baking soda in a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or just a big ol’ bowl with a hand mixer), combine butter and sugars; beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add the reserved dry ingredients and beat until just combined. Fold in remaining ingredients by hand.

Using a medium cookie scoop, portion out cookies—I fit 8 onto mine—and bake until golden but still somewhat soft, 13-15 minutes, rotating trays halfway through. Transfer to a wire rack to cool.

This Post Has 9 Comments

  1. DailyChef

    Since I have a sweet tooth, these look amazing! It's always fun to be surprised by what's in a cookie. Too many are boring old chocolate chip.

  2. Sarah

    I think you're on to something with the "nirvana" idea. There's a bakery here in Seattle that makes cookies very much like this recipe…and calls them Zen Cookies.

  3. ruby slippers (from ADL)

    This looks almost like my grandmother's recipe for "kitchen sink" cookies (because they contain everything but) except I think those had a pinch of nutmeg. And you stewed the raisins in a little water before adding them and added the cooking water rather than milk. They're soooo good!

  4. Jackie

    Hi Debby

    Do you happen to know the brand of your medium size cookie scoop or ounces of your scoop to see if I have a comparable size.

    1. Debbie Koenig

      Jackie, I use the “large” OXO scoop for these, and a slightly larger one made by Zeroll, size 40, for my Chocolate Chip cookies.

  5. Susanne Shavelson

    You could swap in white whole wheat flour and they probably wouldn’t notice with all the other stuff.

    1. Debbie Koenig

      Yes! I made a batch today with 100% whole wheat pastry flour, and three nine-year-old boys gobbled them right up!

  6. Mariah

    I puree the nuts in the blender until they are finely ground and then add them to the batter.

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