Cowboy Cookies


1/2 cup unsalted butter at room temperature, not melted

1/2 cup dark brown sugar packed

1/2 cup white sugar

1 large egg

2 teaspoons vanilla extract

1/2 cup + 3 tablespoons flour

1/2 tablespoon cornstarch

1/4 cup oat flour

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/8 teaspoon nutmeg

1/2 teaspoon ground cinnamon

1 and 1/2 cup old fashioned oats (not quick oats)

1 cup dark chocolate chips plus more for adding on tops of the cookies

1/3 cup chopped pecans

Make sure the butter is at room temperature and not melted.

Line a large sheet pan with parchment paper, then preheat your oven to 350.

Cream together the butter, brown and white sugar until light and creamy, for 3 minutes, then beat in egg and vanilla.

In another bowl, add flour and cornstarch, then add oat flour.

Add baking soda, sea salt, nutmeg, cinnamon and old fashioned oats.

Add the dry to the wet and mix until just combined.

Stir in the chocolate chips and chopped pecans.

Stir all the ingredients together, cover tightly and chill for at least an hour.
These cookies don't bake well without being chilled.

Scoop out balls of dough, then roll dough into even sized balls.

Place 8 balls of dough on a cookie sheet.
(no more than 8 cookies at a time; these cookies spread a lot while baking.)

Return the tray of cookies to the fridge to chill for 10 minutes.

Bake for 10 to 15 minutes or until lightly browned at the edges
(even if the center looks a little underdone -- cookies continue to bake after being pulled out of the oven).

These cookies set up and become extremely delicious and chewy if they're slightly underbaked; they firm up more as they cool.
(Err on the side of slightly underbaking for soft, chewy, and tender cookies!)

Press some extra chocolate chips onto the tops of the cookies if desired and add a sprinkle of sea salt to the cookies. Enjoy!
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