These are some really good cookies if you like a lot of chips and bits- Personally, I find that they've got just the right amount of stuff going on without going overboard. They're definitely easy to make and homey (ideal with a glass of milk!) but the sheer amount of chocolate, nuts and coconuts accentuated with the hint of spice and oaty backdrop makes them special.
Surprisingly, despite the relatively large amount of leavener, these turned out thin and chewy, the way I like 'em. I think that using pastry flour, which is lower in gluten, helped me get them this way, though I'd need to try with all purpose and pastry flour for comparison.
Possible adaptations that I would try include adding instant coffee granules, using chocolate covered peanuts instead of chips, or using milk chocolate chips. While I can't say why they're called "cowboy" cookies, I can say that these are definitely worth making.
Cowboy Cookies
1 C. Flour (I used pastry flour, all purpose is fine too)
1 Tsp. Baking powder
1 Tsp. Baking soda
1/2 Tsp. Salt
1 Tsp. Cinnamon (I used mixed cake spice)
1 Tsp. Vanilla extract
1/2 C. (113 g.) Butter, room temperature
1/2 C. Brown sugar
1/2 C. Sugar
1 Egg
1 C. Rolled oats (not instant)
1 C. Chocolate chips (I used bittersweet)
1 C. Walnut or pecan pieces
1 C. Unsweetened desiccated coconut
Preheat oven to 180℃.
Beat together the butter, sugar, brown sugar, salt and cinnamon until fluffy and homogenous. Add the vanilla and egg and beat until incorporated.
Add the baking powder and soda and beat in, then add the flour and beat until just combined. Using a big spoon, spatula, or you hands, mix in the oats, chocolate, nuts and coconut.
Divide into 12-18 balls and bake for 12-15 minutes, or until the edges of the cookies are just slightly browned. Let cool on the tray.
