Here’s what I had for breakfast two weekends ago:
Coffee. Yogurt and fruit with granola, half a cheddar jalapeno scone, followed by sausage and a bacon and egg casserole with salsa, finished off with a cowboy cookie.
Doesn’t everyone polish off their Saturday morning breakfast with a cookie?
Nick and I ate at a local bed and breakfast, The Inn at Riverbend, with a friend and his parents before they headed out of town on their way back to Texas.
The view was incredible. The food, delicious. The coffee rich and hot.
But the best part about this breakfast were these cookies.
I’ve heard about “cowboy cookies” before, but have never tried making them myself. After trying the cookies that morning, I knew I had to make some at home.
Too bad I wasn’t paying much attention that day and ended up leaving quite a few ingredients out of the mix.
But you know – fresh, homemade cookies are always good cookies.
So what if I forgot the peanut butter? We didn’t notice.
Left out the nuts? No biggie.
These oatmeal cookies are full of nutty whole wheat flour, creamy white chocolate, deep semi-sweet chocolate, and flakes of coconut.
I’m not sure if these still qualify for “cowboy cookies”, but if not, they’re definitely still worth making.
Double Chocolate and Coconut Oatmeal Cookies
Makes: 3 dozen cookies
- 1 cup butter (2 sticks), room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1 cup flour
- 1 1/4 cups whole wheat flour
- 2 cups oats
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup flaked coconut
- Preheat oven to 350 degrees.
- Cream butter and sugars together until light and fluffy, 3-4 minutes.
- Mix eggs into butter mixture, one at a time.
- Add in vanilla.
- In separate bowl, mix together the flours, salt, and baking soda.
- Mix flour mixture into butter.
- Add oats to mixer and blend until combined.
- Stir in chips and coconut until evenly distributed.
- Drop dough by tablespoon, 2 inches apart, on a baking sheet.
- Bake 11-12 minutes until golden around the edges.
- Let cool on sheet for 1 minute before moving to a cooling rack.