Cowboy Cookies

Thin, chewy in the center, crisp on the edges. Bake for an extra 3-4 minutes if you like crispy crunchy cookies.

Adapted from Martha Stewart, my hero.

INGREDIENTS:

  • 3/4 cup pecans (3 ounces)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups old-fashioned oats (not instant or quick-cooking)
  • 6 ounces semisweet chocolate chips
  • 1/2 cup raisins

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
  2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and raisins until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
  4. Rub a thin film of butter on a parchment lined baking pan. Roll dough into golf ball sized balls.
  5. Bake until edges of cookies begin to brown, 8-10 min, or until just turning golden on top. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

Makes ~4 pans of cookies. Feel free to cut recipe in half, or freeze dough in preformed balls.

I really don’t know why these are called cowboy cookies. But cowboy = good connotations in my book.

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