delicious discourse

cowgirl cookies

Posted in recipe by delicious:discourse on February 18, 2009

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This past Sunday, per my Sunday baking itch, I found myself inspired by a sunny, warm winter day and an impending early afternoon picnic. I couldn’t think a more perfect picnic dessert than oatmeal chocolate chip cookies, but feeling adventurous and exploring uncharted waters, I wanted to give them a twist. That is when I remembered the organic cacao nibs given to me as a Christmas gift. In the strange way that memory works, the cacao nibs triggered a cookie recipe I had seen in Paula Disbrowe’s Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch. In her book, Disbrowe, a New York City gal who falls in love with the Texas Hill Country and relocates to enjoy the simple life, chronicles her adventures in food and ranch life while sharing great rustic, simple recipes that incorporate the local flavors in the region. Signed, “When in doubt, squeeze limes. Love & Lassos, Paula Disbrowe,” my copy of Cowgirl Cuisine has not lead me astray. I don’t think cacao nibs are exactly a “regional” ingredient of the Texas Hill Country, but because cacao nibs are crushed roasted cacao beans, and chocolate is made from cacao, and cacao has some Latin roots, and Texas has some Latin roots, I get the connection.

The interesting thing about this recipe is that the dough is refrigerated for 30 minutes before formed into sphere-like shapes the size of golf balls and baked. The pre-baking refrigeration helps the cookies retain a nice, thick shape while baking, which results in chewy cookies—my fave.

Loaded with chocolate and oats, these cookies not only have unique flavor thanks to the cacao nibs, they have substance and textural presence. After eating one, you feel like you have eaten a cookie—happy in body and mind, with satisfied taste buds. By the way, they go great with a side of sun, a Hill Country lake, a nice cool breeze, and a handsome companion to rave about how good they are. Things are as they should be—at least in the Sunday kitchen.

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Cowgirl Chocolate Chip Oatmeal Cookies (originally Milk Chocolate Chip Oatmeal Cookies)

Courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe.

Yields 36 cookies.

2 cups all-purpose flour
2 cups old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon salt
Scant 1/2 teaspoon nutmeg
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips or chunks
1 1/2 cups milk chocolate chips
1/2 cup cacao nibs

Note: If you are like me, and only have one type of chocolate on hand, in this case semisweet chocolate chips, it works to do 3 cups of one kind of chocolate versus half of each. But you cannot substitute for the cacao nibs, they are key to the unique flavor of these cookies.

Preheat oven to 350F.

Whisk together flour, oats, baking soda, salt, and nutmeg.

In another goal, with an electric mixer, cream butter and sugars at medium-high speed until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in the vanilla. Add half of the dry ingredients to the butter-sugar mixture and mix at low-speed just until blended. Add remaining dry ingredients and mix until no dry crumbs remain. Add chocolate chips and cacao nibs and stir until combined.

Cover the dough and refrigerate for at least 30 minutes or up to several hours. Use a spoon to scoop golf ball-sized rounds of dough and roll between fingers to briefly shape. Place on a buttered cookie sheet and bake for 12 to 14 minutes until lightly golden.

Cool on baking sheets for five minutes and then transfer to a cooling rack. Apparently they freeze beautifully. I wouldn’t know, they are all gone:)

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2 Responses

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  1. Reeni said, on March 23, 2009 at 8:06 pm

    They look super chocolaty and so soft and delicious!

  2. Sara said, on March 24, 2009 at 9:19 am

    oh my-I am so making them


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