Howdy. Have a cookie.
You’ll need it to sustain you through the following paragraphs of immensely dorky cowboy references.
These cookies are pretty much my favorite of all time – the confectionery equivalent of a supreme or trashcan pizza.
There’s something for everyone in these chunky gems, but they are still soft and chewy on the inside.
Even a city slicker would approve.
These are beaters for begging for a licking.
The base dough, before you fold in all the goodies, is rich and creamy, sweetened with brown and white sugars.
I use shortening whenever I make these cookies, which lends a lovely texture to the finished product.
Dang – can you believe that?
I actually set my rubber scraper aside and folded all of the additives in with my hands.
We’re talking some serious vittles here.
Make some extra room in your saddlebag – these cookies are not small. Because I’m a straight shooter, I’ll tell you that I simply made room in my tummy and bypassed the saddlebag all together. Ride ‘em, cowboy.
1 c. shortening
1 c. white sugar, granulated
1 c. dark brown sugar, tightly packed
2 large eggs
2 c. all-purpose flour
1 tsp. cinnamon, ground
1/2 tsp. ancho chile, ground
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. steel cut oats
1 c. coconut, shredded, sweetened
3/4 c. pecans
3/4 c. milk chocolate chips
3/4 c. butterscotch chips
1/4 c. wheat germ
Preheat oven to 350°.
In a large bowl, cream sugars and shortening together. Add eggs and beat until just incorporated.
Beat in flour, cinnamon, ancho, baking soda, baking powder and salt until dough is uniform and smooth.
Fold in oats, coconut, pecans, chips and wheat germ.
Pull off a tablespoon-sized chunk of dough and roll it between your palms into a ball approximately 1 1/2″ around. Place dough ball on a parchment-lined baking sheet and repeat until tray is full. These cookies spread quite a bit while baking so you will not want to crowd your baking sheet – I only baked 8 cookies at a time on my standard size baking sheets.
Bake for approximately 12 minutes or until the edges of the cookies are just beginning to turn a light golden brown.
YIELD: approximately 26 cookies