Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Archive

THE PASTRY QUEEN CHRISTMAS: BIG HEARTED HOLIDAY ENTERTAINING TEXAS STYLE

THE PASTRY QUEEN CHRISTMAS: BIG HEARTED HOLIDAY ENTERTAINING TEXAS STYLE

Reprinted with permission from The Pastry Queen Christmas. Copyright © 2007 by Rebecca Rather and Alison Oresman, Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA.

Believe it or not, this is not my only ‘Christmas in Texas’ cookbook; I have something of a weakness for the genre. Cowboy Cookies seemed the obvious recipe to share.

Cowboy Cookies

 Childhood food memories are among the most vivid.  I finally got the recipe for these cookies after my friend Doug repeatedly described them as his absolute favorites.  He remembered eating them by the plateful at a Colorado dude ranch where he worked as a teenager.  It turns out the ranch is still going strong, and the owners happily gave me the recipe, which appears in their self-published cookbook, The Deer Valley Ranch Cookbook.  Doug insists these are the best ever, and my customers seem to agree. The Deer Valley recipe calls for nuts, but I leave them out for several of my customers who hate them.  They are one of the few nut-free cookies I make.

INGREDIENTS:

 

  • About 4 dozen cookies
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 cup firmly packed down brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all- purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups old-fashioned rolled oats
  • One 12-ounce package chocolate chips

 

METHOD:

Preheat the oven to 350F.

Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray.

Using an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 1 minute. Scrape down the sides with a rubber spatula, add the eggs and vanilla, and beat on medium speed for about 1 minute more.

In a medium bowl, stir together the flour, baking soda, baking powder, salt and oats. Add the flour mixture all at once to the butter mixture and beat on low speed until incorporated. The dough will be stiff.

Stir in the chocolate chips. Using a 1 1/2-inch-diameter ice cream scoop to make large cookies, drop the dough 2 inches apart onto the prepared pans.

Bake for 10 to 12 minutes, until golden brown. (When cool, the cookies should be chewy in the middle.)