Tuesday, June 7, 2011

Cowgirl Oatmeal Cookies


Do you know why suped-up oatmeal cookies are called cowboy cookies?

I have no clue.

For that reason, I'm going to go ahead and call these guys Cowgirl Cookies because...well....girls are sweeter.

These chewy oatmeal cookies are packed with pure chocolate chips, sultana raisins and shredded coconut.

They are winners in every sense.


The trick to keeping them nice and chewy is to use brown sugar. Brown sugar gets its "brown" from a bit of molasses which retains its liquid state and keeps the sugar moist and sticky. This will also keep the cookie moist and sticky so that it stays soft and chewy in the middle. The bit of granulated sugar will keep them crisp on the edges.

I also like to use a mix of large flake and minute/quick oats for textural contrast. The old-fashioned rolled oats make the cookies wonderfully toothsome and add chewiness yet again, whereas the minute or quick oats bake right into the dough since they are broken down a bit further.

Chilling the dough will help you achieve more uniform cookies and will also let the butter firm up as the flour and oats hydrate. This will all lead to a chewy cookie. You can probably see from this post that I am a big fan of chewy things. Except for seafood. Chewy seafood is so wrong. Blah.

I really don't need to explain the use of chocolate and coconut do I? They just belong in cookies. Forever.

So strap on some boots, throw on a vest, put on a hat and play some Kid Rock. Then get in your kitchen and turn some cookies into cowgirls.

Wait....what?

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18 comments:

  1. Brown sugar really is key to soft cookies and other baked goods. I often replace part of the granulated sugar called for in baked goods with more brown sugar. I bet the coconut adds a bit of oil during cooking and makes these even more delightful.

    I love the name of the cookies.

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  2. Why do you use both regular oats and quick cooking oats?

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  3. @Samantha Angela I like the bite and texture of the rolled oats. Some of them hold their shape so you can actually bite into them. The quick oats bake right into the dough so that the dough as a whole stays chewy and moist. The cookie would still be lovely with 100% rolled oats. I just wouldn't use 100% quick oats.

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  4. Oh yum! I like the "cowgirl" decision! lol

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  5. There are many recipes out there for cowgirl and cowboy cookies, but i like your version since they have of oats and raisins included. Delicious cookie post.

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  6. just love all the ingredients in it..lovely cookies..

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  7. Kid Rock in the Kitchen :) That sounds awesome. Love these tasty oatmeal cookies. Well done. Buzzed!

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  8. These definitely do look like winners! Love that you call them cowgirl cookies, & great photos!

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  9. Oh oatmeal is my favorite! I always enjoy seeing other's oatmeal cookie recipes!

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  10. Oh, gosh...these are my favorite kind of cookies...full of yummy deliciousness! Wonderful!

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  11. Love the coconut in these cookies! Yum!

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  12. I do love a good chewy cookie and these look perfect. Love the cowgirl title. ;)

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  13. trying them right now just using different flour and oil instead of butter as I can't have dairy or wheat. They taste good in the bowl, I'm sure they'll be great cooked too!!

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  14. can i use instant oatmeal instead of quick oats? i want to make them tonight but i don't have quick oats!

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  15. @Anonymous Instant or minute oats? Instant oatmeal contains sugar, gums (thickeners) and spices, so it would definitely change the texture. If you mean minute oats, then go for it! The cookies will be a bit more on the crispy side than chewy but they'll still be delicious!

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  16. my family and i love these cookies so much that i may have made them twice this week! thanks for the recipe!

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  17. did not read through all the instructions and ended up baking them without refrigerating the dough.... still yummy as ever!!!! Will try refrigerating the dough next time!

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