Texas recipes
Texas cowboy cookies
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40 min
Serves 4
Mexican
Ingredients
- 6 tbsp unsalted butter (at room temperature) 89 ml unsalted butter (at room temperature)
- 6 tbsp sugar 89 ml sugar
- 6 Tbsp 6 Tbsp
- brown sugar brown sugar
- 1 large egg 1 large egg
- 3⁄4 tsp vanilla extract 3⁄4 tsp vanilla extract
- 1/2 cup white flour 120 ml white flour
- 1/4 cup whole wheat flour 60 ml whole wheat flour
- 3⁄4 tsp baking powder 3⁄4 tsp baking powder
- 3⁄4 tsp baking soda 3⁄4 tsp baking soda
- 3⁄4 tsp cinnamon 3⁄4 tsp cinnamon
- 1⁄4 tsp sea salt 1⁄4 tsp sea salt
- 3⁄4 cup rolled oats 3⁄4 cup rolled oats
- 1 cup semisweet chocolate chips 240 ml semisweet chocolate chips
- 1⁄2 cup roughly chopped roasted pecans 1⁄2 cup roughly chopped roasted pecans
Method
Preheat the oven to 350 degrees F (175 degrees C).
Add the butter, sugar and brown sugar in a large bowl and beat using an electric mixer until smooth. Add the egg and vanilla extract and continue beating until fluffy.
In another bowl sift together the white flour, whole wheat flour, baking powder, baking soda, cinnamon and salt. Mix to combine well and add the flour mixture to the butter and sugar mixture. Beat using an electric mixture until well combined. Finally fold in the oats, chocolate chips and nuts.
Empty the dough on a well floured surface and roll it into a cylinder and divide it into 24 roughly equal pieces. Shape each piece into a ball the size of a walnut. Place each cookie ball on a cookie sheet lined with parchment paper and press with your palm to flatten. Bake for 13 to 14 minutes.
Let cooked cookies come to room temperature before removing from the baking sheet. Let them cool down completely before serving or storing in cookie jars.
Add the butter, sugar and brown sugar in a large bowl and beat using an electric mixer until smooth. Add the egg and vanilla extract and continue beating until fluffy.
In another bowl sift together the white flour, whole wheat flour, baking powder, baking soda, cinnamon and salt. Mix to combine well and add the flour mixture to the butter and sugar mixture. Beat using an electric mixture until well combined. Finally fold in the oats, chocolate chips and nuts.
Empty the dough on a well floured surface and roll it into a cylinder and divide it into 24 roughly equal pieces. Shape each piece into a ball the size of a walnut. Place each cookie ball on a cookie sheet lined with parchment paper and press with your palm to flatten. Bake for 13 to 14 minutes.
Let cooked cookies come to room temperature before removing from the baking sheet. Let them cool down completely before serving or storing in cookie jars.
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