My mom and I have been making variants on this cookie for as long as I can remember and we've finally perfected the recipe, or at least we think so. We thought we had invented this special recipe but then I found a similar Martha recipe which called them Cowboy Cookies. At least we have a name for them now. I hadn't made them here yet but Mark had been requesting some cookies and I had a housewife day so I decided to make them. I also thought it would be the perfect first recipe to post since it's definitely tried and true. The most important trick to these cookies is using as much organic/high quality ingredients as possible. Everyone seems to love these cookies - they are pretty substantial, not too sweet and even somewhat healthy. Enjoy!
Keppler Cowboy Cookies:
2 cups organic pastry flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground sea salt
1 cup organic unsalted butter, softened
3/4 cup raw cane sugar
3/4 cup packed muscovado sugar
2 large organic free range eggs
2 teaspoons pure bourbon vanilla extract
2 1/2 cups old fashioned oats
6 ounces organic dark chocolate (cut into 1/4 inch chunks)
3/4 cups toasted walnuts, chopped
1/2 cup shredded unsweetened coconut
1. Preheat oven to 350 degrees. Toast walnuts in a hot cast iron pan.
2. Sift together flour, baking soda, baking powder and salt in a medium bowl.
3. In a large bowl cream butter with both sugars, beat in eggs and then vanilla.
4. Gradually add flour mixture. Add oats, chocolate, walnuts and coconut.
5. Roll a tablespoon of dough into a ball and slightly flatten on baking sheet. Bake for 10 - 15 minutes depending on oven. Take out just before they begin to brown so they stay chewy.