Texas Cowboy Cookies

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Everything’s bigger in Texas and these Cowboy cookies (sometimes called Texas Cow Chips) are no exception. They are crispy on the edges but chewy and moist in the middle, and have about a hundred mix-ins that all combine to create the Texas of all cookies.

Do you go all out for Back to School shopping? Charlotte is just going into kindergarten in a couple weeks (cue the tears…cheers?) so I have zero experience in this field.

But this morning I noticed that her extremely worn, hand-me-down pajama pants only reach halfway down her shins, and the long-sleeve arms are about 6 inches short. When she sits her cute little crack shows. I’m pretty sure I have a kindergartener who’s wearing 3T pajamas on the regular.

This particular pair of pajamas is from a hand-me-down haul that I picked up 3 years ago. A friend of a friend announced that she was getting rid of a bunch of little girl clothes and did anyone want them. So I show up at this person’s house that I do not know and start bagging it up, hunter-gatherer style.

I remember her saying, “I know a lot of this stuff is in good shape, but I figure if we have another girl, all these clothes will be out of style anyway.” This is the part where I try to keep my eyes from widening, nod my head “mm-hmm,” and just start shoveling free out-of-style clothes in my garbage bag like a good little scavenger.

Texas Cowboy Cookies
Texas Cowboy Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup old fashioned oats
  • 1 cup corn flakes
  • 1 cup pecans, roughly chopped (and toasted!)
  • 1/2 cup coconut flakes
  • 1 cup (6 ounces) peanut butter chips (I used Reese’s)
  • 1 cup (6 ounces) semi-sweet chocolate chips

Instructions

  1. If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don’t let them burn! Remove from heat and let cool while you make the dough.
  2. In a large bowl or stand mixer, beat the butter until it is light and fluffy.
  3. Add both sugars and beat well, scraping sides and bottom.
  4. Add eggs and vanilla, beat well.
  5. Add the flour but don’t mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it’s fully incorporated.
  6. Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.

You can find complete recipes of this Texas Cowboy Cookies in thefoodcharlatan.com

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