I’ve had Cowboy Cookies on my mind since wandering through Texas last week. Not that I actually saw any real cowboys, but something about spending time in Texas made me think of those wonderful cookies full of chocolate, oats, coconut and pecans. It doesn’t take much to take my brain to cookies. Laura Bush’s Cowboy Cookies have been a family favorite for years.
But the thing is, I’m always looking for new and unique twists on family favorites. (This can be utterly exasperating to the family, who occasionally remind me they like the favorites just they way they are – that’s why they’re favorites.)
Recently, one of my students said: “Mrs. Morell, have you ever had a Compost Cookie from Momofuku Milk Bar? They’re AMAZING.” I hadn’t, but of course I had to run home and look up the recipe. These wonders include crazy things like potato chips, butterscotch chips, and bits of graham cracker crust. And like Cowboy Cookies, they’re meant to be huge.
I thought to myself: What if a Compost Cookie and a Cowboy Cookie got together and had little baby cookies… a mini-blend of both parents?
Excellent idea. We have magic baby cookies on our hands here. Sweet and salty, chewy with a subtle caramel flavor infused with coffee grounds and cinnamon… and a crunchy pop of potato chip or graham cracker…these are seriously addictive, my friends. I have named them Cowboy Compost cookies, and they have immediately ascended to the list of favorites at House Morell.
People often ask me: What do you do with all the food you make for that blog of yours? The answer is pretty simple. If it isn’t eaten at a gathering, it needs to leave the house. Especially the baked goods. I live this life-long quest to enjoy great food in small(ish) portions, and still fit into my jeans. So I try not to eat entire batches of cookies myself. Though with cookies like these, it’s tempting.
In order to make sure the baked goods leave the house, I pack them up and take them to school in cool bakery boxes. My teacher friends have come to love these boxes. I’m not nearly as popular when I show up at school empty-handed.
In this case, the cookies were packed up and sent off to my daughter’s office. Apparently they were quite popular, and they’re wondering what’s next…
Cowboy Compost Cookies
Serves: 4 dozen cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground coffee (not instant!)
- ½ teaspoon salt
- ¾ cups butter (at room temperature)
- 1½ cups packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup semisweet chocolate chips
- ½ cup butterscotch chips
- ¾ cup crushed potato chips
- ¾ cup crushed sugared graham crackers
- 1 ½ cups old-fashioned rolled oats
- ¾ cup sweetened flake coconut
- ¾ cup chopped pecans
- Preheat the oven to 350°F.
- Whisk together the flour, baking powder, baking soda, cinnamon, and ground coffee in a mixing bowl until combined. Set aside.
- Mix the butter and brown sugar in the bowl of a standing mixer until smooth and creamy. Add the eggs one at a time, beating until combined. Add the vanilla extract.
- Mix in the flour mixture until just combined, scraping the sides of the bowl with a spatula.
- Mix in the chocolate chips, butterscotch chips, potato chips, graham crackers, oats, coconut and pecans until combined. Don't over mix the batter at this point.
- Scoop rounded 1-tablespoon measures of cookie dough onto cookie sheets and bake for 12 to 14 minutes, until just set.