Cowboy cookies
My plan had been to write about baseball this week. But then the Astros didn’t do so well on Opening Day and I got word about an award this blog won so, well, I decided to bake cowboy cookies instead. I hope you don’t mind.
Cowboy cookies probably have very little to do with cowboys, but this doesn’t mean they’re not good. Typically, a cowboy cookie is defined by the presence of brown sugar, cinnamon, oats, chocolate, and nuts. And some people doll them up even more by throwing in some coconut and raisins as well.
My assumption is that the recipe for cowboy cookies was probably originally found on a package of oatmeal or brown sugar. I couldn’t find proof of this, but a little digging did reveal that the recipe has probably been around for at least 60 years as I read a document written in the early 1980s that said one woman’s recipe had been in her family for over 40 years. And yep, it was the same one we all use today.
I also found a recipe for cowboy cookies in a 1959 edition of the Toledo Blade, though this one was completely different. This cowboy cookie called for molasses, coffee, and boiling water, along with eggs, butter, and flour. Perhaps there’s a hint of authenticity to that recipe as those ingredients are more likely to be found on a chuck wagon than chocolate chips and oatmeal. I didn’t make those cookies, however, as I wasn’t in the mood for a cookie made with coffee—I wanted the cowboy cookie I’d grown up with, full of oats, chocolate, and nuts. And my, these did not disappoint.
Now, about that award. Well, I don’t want to sound boastful, but I have to say that I am over the moon that Homesick Texan was recognized in the First Annual Saveur Food Blog Awards as best regional cuisine blog. A Texas-sized congratulations to all the winners and nominees. And also, many thanks to both Saveur and you for your support. Now go enjoy these cookies—I baked them for you!
Cowboy cookies
Ingredients
- 1⁄2 cup pecans, chopped
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon sea salt
- 3⁄4 teaspoon vanilla extract
- 3⁄4 cup rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350° F. Lightly grease or line a baking sheet with parchment paper. While the oven is heating, place the pecans in an oven-safe skillet and roast in the oven for 5 minutes. Remove from oven.
- Cream the butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla and beat until fluffy.
- Mix together the flours, baking powder, baking soda, cinnamon, and salt, and add to butter, sugar and egg mixture. Beat until well incorporated, and then stir in oats, chocolate chips, and roasted pecans.
- Roll dough into walnut-sized balls, place the sheet and bake for 14-17 minutes. Allow to cool before serving.
These cookies look wonderful!
Hi Lisa, I followed you from Gluten Free Girl – I was intrigued by your name as I'm also a homesick Texan 🙂 Your recipes will keep me coming back! Thanks,
Pamela
Lisa, Congratulations on the award. I just discovered your blog about two weeks ago and it has quickly become a favorite. Also, thank you! I've been trying to find a mole recipe for a while and tried yours last week – it is fantastic. Now I'm off to cook the Cowboy Cookies.
Debbie
(Texan lucky enough to still live in Texas)
Congrats on your award! That is totally awesome and certainly well-deserved. BTW, last week I visited my Texan grandkids who now live in Calgary and I made your flour tortillas for our fajitas–they were pronounced the "best tortillas in the whole world." So there, you have it on good authority! (Your recipe really is the easiest and best one I've ever made.)
Cynthia–Thank you!
Ina Pickle–They'd be great with butterscotch chips, I bet!
Jennifer–Why thank you! I am happy to enable!
Cheri–I think I'm going to add that title to my resume–culinary ambassador–I love it!
Wendy–I much prefer pecans to walnuts, too.
Steph–What? Rice Crispies? I've got to try that. I have a friend who throws Rice Crispies into her cheese straws and that makes them so light!
The Nervous Cook–Thank you!
Allison–I think that sounds like a good theory!
HZ–I'll have to do some research on that. And thank you!
Tallgrass Kitchen–Yes, please do!
Bruce Swabb–I'm sorry it was too spicy for you. And yes, Anaheims are much more tame. Good luck with the contest!
Rubyfruit Radio–Gracias!
BookWyrm–Oh, yes, it will only get better! And here's the link: http://is.gd/bhz3P
Julie–Thank you!
Julia–Gracias!
PJ–Welcome! And where do you live now?
Debbie–Oh, yay! I'm so happy you liked the mole recipe!
Texana–Now that's high praise! Thank you!