Cowboys, lassos, and y’all…oh my!
That’s exactly what I thought was awaiting me when I moved to Austin, Texas last year – to this day, my dad jokingly asks me if they have spots for horses in the grocery store parking lot.
Austin is far from the stereotypical ‘Texas” scene that so many of us grew up envisioning, but Texas is home to Cowboy Cookies – also known as the delectable cookie dough that sat on the counter of my pal Annabelle’s kitchen. I tried a spoonful, and another, and another…and then had a cookie (or three) and immediately knew I had to have a hand in trying to recreate these gems when I got home.
Well, as luck would have it, I didn’t have a portion of the ingredients needed, so I decided to have a make it work moment and raid my pantry instead. So, Cowboy Cookies turned into ‘Everything-I-Could-Find-In-My-Pantry-And-They’re-Still-Delicious-Enough-To-Make-You-Say-YEEHAW’ cookies instead.
- 1 1/2 cups unsalted butter, room temperature
- 2 cups dark brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup creamy peanut butter (don’t use the natural stuff for this, Jif will be perfect)
- 2 tablespoons honey
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 1/2 cups rolled oats
- 1 1/2 cups chopped pecans
- 1/2 cup chopped peanuts (I used dry salted)
- 1 1/2 cups semisweet chocolate chunks
- 1 1/2 cups milk chocolate chips (I used a combination of regular and mini sized)
- In a large bowl, cream butter and sugars on medium speed for 4-5 minutes until the sugar is totally beaten into the butter. You want the graininess of the sugar to fade away.
- Add eggs and continue to mix until incorporated, making sure to scrape down the sides of the bowl often.
- Add peanut butter and honey, mix until combined.
- Set the mixer aside, and using a wooden spoon, mix in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until no traces of dry ingredients remain.
- Add the oats, pecans, and peanuts, and chocolate, mixing until totally combined.
- Cover the bowl and refrigerate for 1 hour. NOTE: You may also refrigerate overnight, or at this point, scoop the dough into balls and freeze until you’re ready to eat.
- Preheat oven to 350 degrees and line a baking tray with parchment paper.
- Using a large cookie scoop, shape the cookie dough into balls slightly larger than a golf ball (about 1/3 of a cup) and set them 2-3 inches apart.
- Bake for 15 – 18 minutes (16 minutes was the perfect sweet spot for my oven).
- Remove from oven and let cool for 5 minutes on the tray prior to moving to a cookie rack.
These cookies keep really well if kept in an air-tight container, too!