Tuesday, June 7, 2011
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.