What’s your vision of a Buckaroo?
I’ve found that at the slightest mention of a “buckaroo” my thoughts go directly to these mouth watering conglomeration’s,
the buckaroo cookie.
Here’s what you’ll need to make them:
1/2 Cup Unsalted Butter
3/4 Cup, Packed, Light Brown Sugar
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.
In an electric mixer cream butter and brown sugar until smooth.
It should resemble this.
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!
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.
Stir the flour mixture into the cream mixture and mix well.
Next, stir in the grated coconut, toasted pecans and granola.
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!
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.
I used a 1.63 oz disher to scoop my cookies. Here’s a link.
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!
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.
Remove the pan from the oven when they look like this. You want them to be a golden color on the edges.
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!