Cowboy Cookies

by Kris on May 17, 2011

The next month is going to be fairly hectic. With only two weeks left in Dallas for the year I’ve been trying to pack my life into a little suitcase. Greg has finished school for the summer so we’re trying to make the most of our time and do as many road trips and camping excursions as we can before I hop on a plane back to Canada. Thankfully I can postpone our typical airport cry fest as he we will joining me for two weeks up north.

I’m excited to see my family and friends and spend time with Greg in my hometown. We will also be spending a few days in Toronto which is filling me with anticipation. Greg and I haven’t been to Toronto since we left three years ago. It will be bittersweet visiting my old stomping grounds and seeing friends as I’m afraid my emotions will get the best of me. It’s always shocking to see how much things change in a few years and being visitors in a city we once called home may be overwhelming.

Where I’m getting at is my blog may take a back seat for a few weeks while I get my life in order and re-adjust to living in Canada. I will try to post as much as I can but unfortunately there may be a few days of silence. So because I am already homesick for Texas, here are some cowboy cookies to ease the pain. Nothing cures sadness like soft, chewy, salty and sweet cookies.

1 cup butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 eggs
2 Tsp. vanilla extract
1 ½ cups all purpose flour
1 Tsp. baking soda
½  Tsp. salt
2 ½ cups old fashioned oats
½ cup chocolate covered raisins
1 cup semi-sweet chocolate chips
1 cup crumbled pretzels
½ cup shredded coconut
½ cup chopped pecans (optional)

Preheat oven to 350

In a large bowl cream the butter and sugars.

Add the eggs and vanilla and mix until fully combined.

Stir in the baking soda, salt, and flour and mix until just combined being careful not to over mix.

Briefly mix in the oats.

Add the chocolate covered raisins, chocolate chips, pretzels, coconut and pecans; stir until just combined.

Scoop 1 tablespoon of cookie dough onto un-greased cookie sheets about half an inch apart.

Bake for 10 – 12 minutes until the cookies are golden brown along the edges.

Makes about two dozen cookies

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{ 7 comments… read them below or add one }

Apron Appeal May 19, 2011 at 9:50 am

I need to make sure that I eat breakfast BEFORE I look at the daily top 9. These have got to be a great cookie. I imagine there is a crispy factor involved in these cookies too. oh! is sounds good. Good luck back in Canada.


munchinwithmunchkin May 19, 2011 at 3:20 pm

Thanks! The pretzels are definitely my favourite part of this cookie. They remain fairly crunchy but they also absorb some of the sugar in the dough. In the end you get soft and chewy cookies with sweet gooey chocolate and salty crunchy pretzels.


Katrina @ In Katrina's Kitchen May 19, 2011 at 3:55 pm

This is great! Congrats on the Top 9! How cute is that little pretzel up there?!


munchinwithmunchkin May 19, 2011 at 3:59 pm

Thanks Katrina! I’m a sucker for all things miniature so when I saw these mini pretzels at my grocery store I could not resist!


Emily @ Life On Food May 19, 2011 at 4:00 pm

Oh man these look good. I make something similar called compost cookies. They don’t have the coconut or the raisins. Might have to add those in next time.


Michelle Benoit (ChocolateCentral) May 19, 2011 at 8:57 pm

Congrats on making the Top 9 on Foodbuzz. Very cool. “Nothing cures sadness like soft, chewy, salty and sweet cookies”, except chocolate (my addition). I agree.


Brilynn May 23, 2011 at 6:54 pm

I’m making these this afternoon, they look amazing!


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