Cowboy Cookies Recipe

Cowboy Cookies: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.  

Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper. 

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated. Stir in the nuts, coconut, chocolate chips, and raisins. 

Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. With moistened hands, gently flatten each ball of dough into a 3/4 inch (2 cm) thick cookie. Bake the cookies for about 14 - 16 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are golden brown around the edges and just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 large cookies.

Sources:

Kane, Marion. 'The Best of Food'. The Toronto Star. Toronto: 1997.

Scherber, Amy and Dupree, Toy Kim. The Sweeter Side of Amy's Bread. John Wiley & Sons, Inc. New York: 2008.

'That's Trump - More Recipes From The Best of Bridge.' The Best of Bridge Publishing Ltd. Calgary: 1995.