“Dark Chocolate Cowboy Cookies – Day Two Cookie Week 2018”

It’s Christmas time and there is no holding back where baking is involved in my kitchen. I believe in creating my own recipes however, when you find a good recipe I think it must be shared. That said, these Dark Chocolate Cowboy Cookies – Day Two Cookie Week 2018 are a must bake. If you enjoy a big batch recipe loaded with extra dark chocolate (63% cacao), pecans, coconut, and old-fashioned oats, this recipe is for you. It’s insanely delicious, kind of salty, sweet with both crunch and chew. I promise you will not be able to eat just one and grabbing the milk along the way.

Dark Chocolate Cowboy Cookies – Day Two Cookie Week 2018

Cowboy Cookies are all over the internet but I’ve been making them for years. I’ve added my own little touches along the way especially the extra dark high cacao chocolate. I found the bittersweet is not so sugary tasting giving the cookies a punch of savory. I also added a bit more salt. Gotta have that salty sweet thang going on.

Dark Chocolate Cowboy Cookies – Day Two Cookie Week 2018

Another step I changed in my version of this cookie recipe is the size of my cookies. The original recipe only makes 3 dozen because you scoop 1/4 cup size dough balls. Recently while baking these gems I changed the size by rolling walnut size cookies instead. I reduced the temperature as well. Needless to say, they were perfect and just what I needed. By cutting down the size, I had 6 dozen cookies. The taste remains the same which is most important.

Dark Chocolate Cowboy Cookies – Day Two Cookie Week 2018

We tend to bake with ingredients and cook foods that feel like the holidays. Consider my Dark Chocolate Cowboy Cookies – Day Two Cookie Week 2018 a year around go-to cookie. Kids love this cookie. Don’t take my word for it, get to baking. You won’t be sorry. Stay tuned for Day Three of Cooke Week.

Dark Chocolate Cowboy Cookies – Day Two Cookie Week 2018

 

Dark Chocolate Cowboy Cookies – Day Two Cookie Week 2018

 

Dark Chocolate Cowboy Cookies

3 cups unbleached all-purpose flour

1 T. baking powder

1 T. baking soda

1 T. ground cinnamon

1 t. kosher salt

1 ½ cups (3 sticks) unsalted butter, at room temperature

1 ½ cups granulated sugar

1 ½ cups packed light brown sugar

3 large eggs

1 T. pure vanilla extract

2 cups chopped pecans

2 cups sweetened flaked coconut

3 cups old-fashioned rolled oats (not quick or instant)

3 cups Guittard extra dark chocolate chips (63% cacao)

 

Heat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl (at least 6-quart) of an electric mixer, cream butter for 1 minute until smooth. Gradually add in sugars and beat for 2 minutes.

Add in eggs one at a time, beating for 20 to 25 seconds after addition. Beat in vanilla extract.

Stir in pecans, coconut, rolled oats, and chocolate chips.

For large cookies, use 1/4 cup scoop or measure to drop dough onto ungreased or parchment-lined cookie sheets approximately 3-inches apart.

Bake for 16 to 18 minutes, until edges become lightly browned. Rotate pans halfway through baking.

For smaller cookies, scoop walnut-sized dough balls onto ungreased or parchment-lined cookie sheets, about 2-inches apart.

Bake for 13 minutes until edges are lightly browned.

Cool cookies on pans for about 30 seconds. Carefully remove cookies to cooling rack.

Store cookies in an airtight container up to one week.

 

Makes 3 dozen large cookies or 6 dozen small cookies.