High Altitude Cowboy Cookie Recipe
You know what I love? Cookies. Like ALL. THE. COOKIES. I especially love these Cowboy Cookies. I tinkered with this recipe a few times to get it just right for all my high altitude baking friends and I’m psyched to share it with all of you!
WHERE DID COWBOY COOKIES COME FROM?
Truth be told, I’m kind of new to the Cowboy Cookie scene. I’d heard of them but had never actually baked them or eaten one. Or maybe I had and just don’t remember. Anyway, when I was catering last month, one of my clients told me about her “famous cowboy cookies” that everyone wants the recipe for whenever she makes them. Intrigued I asked her to tell me more- I could talk food all day/everyday, fyi! Apparently Cowboy Cookies are big in the south and I swear she told me this was Ladybird Johnson’s cookie recipe but when I turned to the internet I only found numerous mentions of cowboy cookies being Laura Bush’s favorite. Either way, these loaded oatmeal cookies are now a favorite of mine, too!
WHAT’S IN A COWBOY COOKIE?
You’ll find bazillions of cowboy cookie recipes and variations if you search the web. Most of the recipes are oatmeal based and and have a variety of mix-in’s. Almost always some kind of chopped nuts, lots of chocolate chips, sometimes M&M’s, and sometimes shredded coconut. I decided to follow the recipe from my client and then adapt them to high altitude. These are loaded with shredded coconut, chopped pecans, and milk chocolate chocolate chips.
ADJUSTING COOKIES FOR HIGH ALTITUDE
Cookies don’t need to be hugely adjusted for success. With that being said, it’s so annoying when you end up with flat discs for cookies so making a few changes will ensure successfully baked cookies. I decreased the amount of sugar and brown sugar by just a bit, added extra moisture in the way of egg, upped the vanilla, and decreased the baking powder. I also like to use quick oats instead of regular oats when making oatmeal cookies. The result is a Cowboy Cookie that is perfectly dense, perfectly chewy, and loaded with total deliciousness!
MAKING COOKIES AHEAD OF TIME
I like to make the cookie dough the day before I actually bake the cookies. Or at least make the dough a few hours before baking. I don’t know what it is about letting the dough sit for a few hours or overnight but I really think it makes for a better baked cookie. You can also make the dough, portion it out, and then freeze the cookie dough balls. When ready to bake the cookies, simply bake from frozen and add 1-2 minutes to regular baking time. You can also freeze the baked cookies and defrost just before you want to eat!
Enjoy the cookie recipe and have a wonderful week. Thanks for reading!! xo, Kelley
photos by Kellie Hatcher/recipe by Mountain Mama Cooks by way of the internet 🙂Print
A delicious cookie recipe loaded with oats, coconut, chopped pecans, and chocolate chips!
- 1 1/2 sticks butter (12 tablespoons), room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups quick oats
- 1 cup shredded, sweetened coconut
- 1 cup chopped pecans
- 1 1/2 cups chocolate chips
- Preheat oven to 350F degrees.
- Sift together flour, salt, baking powder, and cinnamon; set aside.
- Cream butter and both sugars together until light and fluffy, about 3 minutes.
- Add eggs and vanilla; beat.
- Add flour mixture and stir just until incorporated. Stir in oats, coconut, pecans, and chocolate chips.
- Drop by the spoonful onto a cookie sheet- I always use either a baking mat or a piece of parchment to line my cookie pan. Bake for 10-12 minutes just until the edges are brown. Remove from the oven and let cookies cool on the baking sheet for 1-2 minutes before transferring to a cooling rack.