The other day my favorite little lunch spot was serving something they called Cowboy Cookies. I love this kind of treat- with oatmeal, pecans, and chocolate chips -but had never heard that name before. I thought it was so clever until the Internets revealed that it is, in fact, just the name of this very tasty cookie. Everyone from Laura Bush to Martha Stewart calls it this. (Of course, now that I think of it, everyone from Laura Bush to Martha Stewart is not the biggest range of people. Not like saying “everyone from Eleanor Roosevelt to Marilyn Manson,” but I digress…)
Inspired by my new knowledge of its proper name, I decided to try my hand at this cookie. I based it on Ina Garten’s Raisin Pecan Oatmeal Cookie Recipe with the spice profile of Paula Deen’s Loaded Oatmeal Cookies. Also, building on the whole “an oatmeal cookie is kind of a health food” theme, I subbed whole wheat flour for most of the all-purpose. Recipe below (I know the ingredient list is intimidatingly long, but it’s easy peasy):
- 1 1/2 cups pecans
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
- 1 1/2 cups chocolate chips
Preheat the oven to 350.
Once it’s heated (or as long as your patience holds out), toast the pecans on a sheet pan for about 5 minutes. Remove from heat, roughly chop and set aside.
Cream the butter and sugar.
Add the eggs one at a time, followed by the vanilla, and mix
Sift the flour, baking powder, all of the spices, and the salt together. (Yes, I usually sift in my colander. Don’t judge.)
Slowly add the dry ingredients into the butter/sugar mixture. Gently combine and stir in the oats.
Next, mix in your add-ins. Definitely the toasted pecans:
And then I always like to add some kind of fruit as well. This time I used raisins, but I’ve also tried it with dried cherries and cranberries.
Mix all of that gently, just until combined.
Use a tablespoon to make individual cookies and bake at 350 on a sheet pan for 10-12 minutes. This recipe makes a lot, so you can capitalize by freezing some!
Photos by Lucie Amberg.