Cowboy Hotties: my "everything but the kitchen sink" or "I can't decide" drop cookie. This was another Cookie Crush favorite. To be honest, I created this with my likes in mind. But you can certainly omit, replace, and/or add other ingredients. You can use butterscotch or white chocolate chips. You can add raisins or cranberries. It's really whatever you have hiding in your pantry.
- 7 ounces whole wheat pastry flour
- 6 ounces unbleached pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 ounces pecans, coarsely chopped
- 1.5 ounces unsweetened shredded coconut, toasted
- 4.5 ounces old-fashioned oats, toasted
- 6 ounces semi-sweet mini-chocolate chips
- 2 ounces toffee bits
- 8 ounces unsalted butter, at room temperature
- 6 ounces brown sugar
- 5 ounces granulated sugar
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- toast coconut and oats together in a non-stick skillet
- all-purpose flour can be used in place of whole wheat and/or unbleached pastry flour
- coarsely chopped semi-sweet chocolate is a good substitute for the mini-chocolate chips
- any nut can be substituted for the pecans - I've tried almonds and macadamia nut with much success
- coconut can be omitted but I suggest increasing the amount of toffee bits, chocolate, nuts, or oats by 1.5 ounces
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour(s), baking soda, baking powder, pecans, toasted coconut and old-fashioned oats, chocolate, and toffee bits.
- In the bowl of an electric mixer and using the paddle attachment, beat the sugars, butter, and sea salt on medium speed until creamy, about 2 minutes. Beat in one egg at a time. Scrape down the sides of the bowl before each addition. At low speed, beat in the dry ingredients until combined; take care not to over mix.
- Transfer the dough into a clean bowl, cover with plastic wrap, and chill for at least 30 minutes before scooping.
- Use a size 40 ice cream scoop <or the Pampered Chef Small Scoop> to portion. Drop the scooped dough onto prepared baking sheets, spacing them at least 1 1/2 inches apart. Slightly flatten the tops using a spoon or the bottom of a glass. Bake the cookies, one sheet at a time, for 10-12 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack and cool completely.