Howdy Y’all

Here’s a sweet treat that is perfect for the range! Cowboy Cookies!

Now, there is no historical account of the origin of Cowboy Cookies, but there are a few traditions. Usually the recipe is a chocolate chip based cookie that may or may not have some oatmeal in it. Including the oatmeal give the cookie a heartiness it needs for a dessert after a long day on the cattle drive. If a box or bag mix is the fix I would suggest going for a a cookie that already has a few unique fix-ins. S’more Cookies anyone? Additional fix-ins are added at the discretion of the Cowboy or Cowgirl baker. A 1/4 cup of a fix-in is about the maximum amount needed to have the right balance in the cookie mix. Three additional dry ingredients required a little more of a binding ingredient to keep the correct texture. My recipe is adapted from all different bakers on Pinterest and inspired by what was available in my pantry. Once the cookies are baked and cooled I freeze half. When I need a cookie kick, I let them thaw out for the day.

Here’s the recipe

Christina’s Cowboy Cookies

1 Bag of Betty Crocker Oatmeal Chocolate Chip Cookie Mix (Can opt for favorite cookie recipe)
1 Stick of Softened Unsalted Butter
1/2 Cup Apple Sauce (This is my egg substitute. I’m not a big egg gal. If you go crazy with the fix-ins make sure to add in more apple sauce to bind the cookies together)
1/4 Cup Unsweetened Shredded Coconut
1/4 Cup Semi Sweet Chocolate Chips
1/4 Cup Pretzels that are crushed
2 Tablespoons of Creamy Organic Peanut Butter (Can omit for nut allergies)
1 Teaspoons of Vanilla Extract
Tiny Pinch of Kosher Salt
Alternative add ins: Crushed Nuts, Marshmallows, Yogurt Chips, Gram crackers, M&Ms, Granola, Dried Fruit, Oats, Butter Scotch Chips, Caramel Chips, Mini Peanut Butter Cups

Heat oven to 375 degrees. Line Baking sheet with parchment paper.
Dump Cookie Mix, Chocolate Chips, Coconut and Pretzels medium sized bowl and combine. To that add Apple Sauce and Butter. Do not over mix. Incorporate Vanilla and Pinch of Salt.
Scoop into 1 and 1/2 inch balls.
Bake in 375 degree oven for 11 minutes only until top of cookie is no longer raw. Will not change color of top.
Take out of oven and cool on cooling rack for 10 minutes.
Cookies should be soft, but not gooey in middle.
Enjoy on the open range!