G and I love cookies with lots of stuff added. The more add-ins the better in our opinion. And all you have to do to get me thinking about my dad is to start talking cowboys. While he wasn’t a cowboy, he honored what they stood for. Even my quote at the end of the blog is all about my dad. I remember the first time I saw the Red River in Minnesota; I truly thought I was going to start blubbering like a little baby. It was only a couple of years after he died and I still missed him daily.
My dad used to sing a song about the Red River all the time. So, let’s think about cowboy cookies and sing some cowboy songs.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2/3 cup smooth peanut butter
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups quick cooking oats
- 1 cup cocktail peanuts roughly chopped
- 1 cup sweetened flaked coconut
- 12 ounces milk chocolate chips
Instructions
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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
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Sift together the all-purpose flour, baking powder, salt and baking soda. Set aside.
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In the bowl of a stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
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Add the dry ingredients gradually while beating on low speed, mixing well between each addition.
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Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
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After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
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Use a large non-stick spatula to mix in the quick-cooking oats, peanuts, milk chocolate chips and sweetened flaked coconut by hand. The batter will be stiff.
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Use a 4 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
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Bake for 16-20 minutes until lightly golden.
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Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
* From the Recipe Box:
A 4 oz ice cream scoop will yield jumbo cookies. If you choose to make these cookies smaller, decrease the baking time accordingly.
This makes about 2 dozen.
and remember what Gene Autry and my dad had to say: Come and sit by my side if you love me. Do not hasten to bid me adieu. But remember the Red River Valley, and the one that has loved you so true. Big kiss, Lynn
From the Recipe Box 