Wyoming · Dessert
Wyoming Cowboy Cookies
- Easy
- 50 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a floral thread lifting the aroma, trailing gentle sweetness.
Ingredients
- 225g butter, softened
- 200g brown sugar
- 150g sugar
- 2 eggs
- 1 tsp vanilla
- 250g flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 200g rolled oats
- 200g chocolate chips
- 100g pecans, chopped
- 100g shredded coconut
Equipment
Sheet pan
The skills inside
Allergen screen
Found: gluten · dairy · egg · nuts
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Cream the butter with both sugars until light, then beat in the eggs and vanilla.
- Whisk the flour, soda, baking powder, and salt and fold in.
- Stir through the oats, chocolate chips, pecans, and coconut: the dough will be very full.
- Drop large mounds well apart on lined trays.
- Bake at 175C for 12-14 min until set at the edges and still soft in the middle. 14 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Creaming butter & sugar 28 recipes
- The butter started at the right temperature: it took a fingerprint and held its shape, neither greasy and slumping nor hard from the fridge.
- It has visibly paled, from yellow towards near-white, and grown in volume, and getting there took minutes rather than seconds.
- The texture is light and aerated: a spoonful is fluffy and holds a soft peak rather than sitting dense on the spoon.
- Rubbed between finger and thumb it is still faintly gritty with undissolved sugar, and not slick or oily.
- It is one homogeneous cream: not split, slackened, or separating into a greasy mass with liquid running out of it.
Where it goes wrong The butter was too warm, or it was beaten well past its point, so the fat softened and gave up the air it had taken: the mixture goes slack and oily and the cake bakes dense and greasy with a sunken middle.
At the Table
- The Pour
- Banyuls or Ruby Port
- Also Right
- PX Sherry
- From the Taps
- Imperial stout
- Zero-Proof
- Espresso
Chocolate wants fortified sweetness or roast-bitter contrast: the wine must out-sweet the plate, or oppose it entirely.
Saved on this device and kept across visits: export from My Menu to move them.