Cowgirl Cookies

 

Every now and then I find an extra special, chock full of flavor cookie recipe, that is both moist and delicious. This is a really good thing as, being a Baked Goods Cookie Judge, I have had my share of really bad, dull tasting and dry cookies. I also like swapping out some ingredients to change it up a bit. For this recipe I swapped out the light brown sugar for honey and a little bit of molasses to mimic the brown sugar taste. I also reduced the 1/4 cup measurement to 1/2 that to get a smaller, more manageable cookie size...aptly changing the name from cowboy to cowgirl. ;). Be careful with over baking them, which is what I often do- they do get a little residual baking as they are left on the sheet pan for an additional five minutes. Great with hot tea!!

Cowgirl Cookies

INGREDIENTS
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
6 tablespoons unsalted butter, melted and cooled
1 tablespoon molasses
1 large egg 
1/2 teaspoon vanilla extract
3/4 cups old-fashioned rolled oats (must use old-fashioned-not quick or steel cut)
1/2 cup pecans, toasted and chopped
1/2 cup sweetened shredded coconut
1/3 cup semisweet chocolate chips

1) Adjust oven rack to middle position and heat oven to 350 degrees. Line
rimless cookie sheet with parchment paper or silicone mat. Whisk flour, baking
powder, baking soda, and salt together in bowl.
2) Whisk honey, melted butter, molasses, egg and vanilla in large bowl until combined. (You can also add in 1/4 teaspoon of cinnamon if desired). Stir in flour mixture until no dry streaks remain. Stir in
oats, pecans, coconut, and chocolate chips until fully combined (mixture will be sticky).
3) Lightly spray 1/8-cup dry measuring cup with vegetable oil spray (or use 2 tablespoons) . Drop
level 1/8-cup portions of dough onto prepared sheets, staggering 8 portions per sheet and spacing them about 1 1/2 inches apart. Divide any remaining dough among portions. Flatten cookies just slightly.
4) Bake cookies, 1 sheet at a time, until edges are browned and set and
centers are puffed with pale, raw spots, 10 to 12 minutes, rotating sheet
halfway through baking. Do not overbake!
5) Let cookies cool on sheet for 5 minutes, then transfer to wire rack and
let cool completely before serving. (Cookies can be stored in airtight
container for up to 3 days.)
TO MAKE AHEAD: At end of step 3, Wrap sheets tightly in plastic wrap
and refrigerate for up to 2 days. When ready to bake, increase baking time
to 16 to 18 minutes. To freeze, portion dough onto parchment-lined sheet
and freeze until solid. Transfer frozen portions to zipper-lock bag and
freeze for up to 2 months. Do not thaw before baking. Increase baking time
to 14 to 16 minutes.

Adapted from Cook's Country