Midnight Cowboy Cookies

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One of the oddest things about the internet is how you can become friends with someone you haven't ever met in person. I was e-introduced to Jackie at dessertification by my dear friend Sarah - Jackie and Sarah went to college together. I love reading about her creative desserts and thoroughly enjoy her wry sense of humor... and I suspect that if we went shopping together, we'd have an excellent time and purchase many similar items!  Hopefully we'll meet in person at some point.

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Rob sneakily depleted our frozen cookie dough supply and I wanted to mix things up a bit on the cookie front when I refreshed it. I've been on a chocolate chip cookie kick for awhile and these were a delicious discovery - I love that the dough base is peanut butter, and that with each bite you taste chocolate and pecans. These are crunchy and seriously addictive.  I'm psyched we now have a stash of these in the freezer.

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Midnight Cowboy Cookies

Recipe from dessertification as adapted from Holiday Baking

Yield = approximately 4 dozen

Ingredients

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup smooth peanut butter

1 cup vegetable shortening

¾ cup sugar

¾ cup light brown sugar

2 tsp vanilla extract

2 eggs

1 cup old-fashioned oats

2 cups (12 oz) semi-sweet chocolate chips

1 cup chopped pecans, toasted and cooled

1 cup unsweetened shredded coconut

Preparation

  • Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a stand mixer, beat together the peanut butter, shortening, brown sugar, and white sugar for approximately 3 minutes until light and fluffy. Add the vanilla extract and then beat the eggs into the wet ingredients one at a time until fully combined.
  • Using a low mixer speed, combine the flour mixture with the wet ingredients. Stir in the oats, chocolate chips, pecans, and coconut until just combined.
  • Make tablespoon-sized balls of dough (I use a melon baller) and place them at least 1" apart on the baking sheets. At this stage you can also freeze the dough balls for baking at a later time. Bake the cookies for approximately 15 minutes, until the edges are just turning golden brown.
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