Midnight Cowboy Cookies


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.


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.


Midnight Cowboy Cookies

Recipe from dessertification as adapted from Holiday Baking

Yield = approximately 4 dozen


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


  • 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.