I planned on sharing the cowboy cookie in a few weeks but I’ve had several requests for it lately so here it is! I’ve also included a *NEW* handy dandy little printable recipe. I’ve always shown a step-by-step guide for my recipes and that’s fine and dandy when you’re a visual learner and have access to some type of computer gadget in your kitchen. But, it’s always nice to click on “print” and B A M….out pops a nice printed recipe so you can strategically place it in your big box or folder of recipes and proclaim…… “I’ll make that one day!”………I have a lot of those!
When it comes to these mouth watering, soft yet rugged little cookies, there’s no reason to delay! Come on y’all, let’s make some cowboys! They are undeniably the best sugar creations ever!
Start by creaming together 1 stick of butter and ¾ cup of brown sugar until smooth.
Beat in the egg and 2 tablespoons of vanilla extract.
Stir in ¾ cup of coarsely chopped dates and let the mixture rest for 5 minutes to allow the dates time to soften.
Beat on high speed for 3 minutes until…..
the mixture is very light brown and creamy.
Combine 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt and ¼ teaspoon baking powder in a small bowl. Slowly add the flour mixture to the creamed mixture. (I got ahead of myself and didn’t snap a picture!)
Combine ½ cup coconut (I use the Baker’s brand), ½ cup granola (Nature Valley Oats and Honey is what I use), and ¾ cup chopped walnuts.
Stir into creamed mixture, mixing well.
Fold in chocolate chips by hand. Do not blend these in with the mixer!
Drop the batter by tablespoonfuls…..
onto a parchment lined pan about 1½ inches apart. Pat dough down. (One good pat is sufficient. Don’t press flat, or the cookie will come out too thin. It tastes best a little thick!)
Bake in a 350° oven for 12-15 minutes or until lightly browned. Cool on baking sheets 15 minutes. (These are gooey in the middle and need time to set.)
And here’s that handy dandy printable recipe that I mentioned earlier. Enjoy!