I love the Martha website, and I visit it often for ideas and inspiration. I love checking out the cookie of the day! I found this weeks cookie of the day, Nov. 2nd, “Cowboy Cookies” and it looked de-licous! I have been wanting to make it since Sunday!..But I thought I would wait a day or so after eating so many chocolates leftover from Halloween! I also happened to have all the ingredients on hand..so that was a plus! These weren’t too sweet so they were just right after the weekend. I would recommend you whip up a batch for your cowboys! (and cowgirls!)
The little cowboy hat was the added touch! Jordan bought me a necklace that came in this little cowboy hat jewelry box for a Christmas present when we first stared dating! I added some ribbon to it for the photo =)
Try these! And you’ll be sure to roundup a group of hungry people!
From the Martha Stewart Living: Cookie of the Day
Makes about 5 dozen ( I didn’t even come close to 5 dozen..so unless you make them really tiny don’t think it will get this many cookies!)
- Vegetable oil cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 8 ounces (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned oats
- 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
- 3 ounces (3/4 cup) pecan halves
- 1/2 cup shredded unsweetened coconut
I also added some Raisins.. to trick me into thinking their healthy! I also used about 2 tbsp. apple sauce as I didn’t have quite enough butter. These are yummy!
- Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
- Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
- Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
- Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
- Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)