The Buckaroo’s

What’s your vision of a Buckaroo?

buckarooDoes it resemble this?

retro cowgirl 3Or maybe something like this?

I’ve found that at the slightest mention of a “buckaroo” my thoughts go directly to these mouth watering conglomeration’s,

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 the buckaroo cookie.

Here’s what you’ll need to make them:

1/2 Cup Unsalted Butter

3/4 Cup, Packed, Light Brown Sugar

1 Egg

2 Tablespoons Pure Vanilla Extract

1/2 Cup Coarsley Chopped Dates

1 Cup All Purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 teaspoon Baking Powder

1/2 Cup Grated Coconut

1 1/2 Cups Granola

1 1/2 Cups Toasted Pecans


Start with your butter at room temperature.

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In an electric mixer cream butter and brown sugar until smooth.

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It should resemble this.

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Then add the egg and two tablespoons of pure vanilla extract and beat well. I place heavy emphasis on PURE!  Never, ever, ever use the imitation stuff when it comes to vanilla extract. There’s always a way to pinch a penny when it comes to stocking your shelves but, a good vanilla extract is something you should never skimp on. It’s illegal in all states to purchase imitation vanilla. Well, maybe not illegal but highly unacceptable in my book. I promise if you convert to pure vanilla extract heaven will open and the angel’s will sing at the aroma of your kitchen when you bake. Now that’s a fact!

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Add the dates to the cream mixture and mix well. Allow the dates to rest for 5 minutes. You want to give them time to soften. Then, turn your mixer back on and beat for 3 minutes or until your mixture is very light and creamy.  Combine the flour, baking soda, salt and baking powder in a small bowl, breaking up any lumps.

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Stir the flour mixture into the cream mixture and mix well.

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Next, stir in the grated coconut, toasted pecans and granola.

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These are the brands I use and  I’ve found that they work best.  The cheaper coconut or store brand is usually dryer and it tends to make a dryer cookie. Also, do not substitute the granola with regular oatmeal. That’s a no-no too! Purchase plain granola or honey granola making sure it’s not filled with berries and nuts. I’ve tried all of these faux-pas and they make the cookies less desirable!

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This is what your mixture should look like at this point.  Now, scoop the dough onto a parchment paper lined cookie sheet. Depending on the size of your scoop you should yield 18-24 cookies.

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I used a 1.63 oz disher to scoop my cookies. Here’s a link.disher

 There are several different sizes. This scoop makes a medium sized cookie. Not near as big as the bakery size cookies we sold at Sweet P’s but still a good sized cookie.  On another note, I still don’t understand why they call this little contraption a disher! Why not just call it a scoop. It scoops stuff like ice cream, cookie dough and cupcake batter not “dishers” it!

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Pat the dough down. One good pat is sufficient, don’t press flat. If you do so, the cookie will bake flat and these cookies taste best a little thick. Bake at 350 degrees 12-15 minutes.

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Remove  the pan from the oven when they look like this. You want them to be a golden color on the edges.

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Immediately remove the cookies from the pan and allow them to cool on a wire rack. Or you could pour yourself up large glass of milk and enjoy them hot!  That’s my preference!

Kadra

 

 

 

 

 

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