Recipe: Cowboy Hotties

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.

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Ingredients

  • 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

Notes

  • 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

Directions

  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Transfer the dough into a clean bowl, cover with plastic wrap, and chill for at least 30 minutes before scooping.
  5. 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.