Cowboy Cookies
A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. Toasting the pecans, while not necessary, gives them real oomph! Be sure to use mini chocolate chips, large ones will make the cookies difficult to roll out and cut.
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Prep Time
90 minutes
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Cook Time
10 minutes
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Servings
18
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- 1 cup Unsalted Butter, Softened
- 3/4 cups Packed Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cup Finely Ground Oats
- 1 1/2 cup All-Purpose Flour
- 3/4 teaspoons Salt
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Baking Powder
- 3/4 cups Mini Chocolate Chips
- 1/2 cup Unsweetend Shredded Coconut
- 1/2 cup Toasted Pecans
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1
Beat together until light and fluffy:
Butter
Brown sugar -
2
Add and beat to incorporate:
Egg
Vanilla extract -
3
Add and mix thoroughly:
Oats
All-purpose flour
Salt
Cinnamon
Baking powder -
4
Stir in:
Mini chocolate chips
Unsweetened shredded coconut
Chopped toasted pecans -
5
Wrap dough in plastic wrap and chill about 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, and then transfer to a wire rack to cool completely. Decorate with melted chocolate, if desired, before serving.
Enjoy!
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