This recipe comes courtesy of the lovely Mary Jo over at the Redhouse Ranch and HealthQuest blogs. I know neither of those blogs have anything to do with food, but in real life, this woman is an amazing cook and baker! Her stuff is always so good. 🙂 While trying to come up with recipes for our upcoming chocolate bake sale, she asked me to tweak her already-delicious Shut The Barn Door cookie recipe so that the dough would be cocoa. No problem! These cookies are easy, the only hard part is trying to not eat all the dough before cooking... not that I would know anything about that. 🙂 They remind me of Monster Cookies, or Kitchen Sink cookies, as they have a crazy variety of mix-ins which all magically work together to create a ridiculously good cookie. We've named these Chocolate Cowgirl Cookies! Now, these aren't really every-day cookies (unless you have a very well-stocked pantry), but they're totally worth the extra trip to the grocery store. Make these soon! Your thighs may disapprove, but your tastebuds won't. 😉
{Adapted from Shut The Barn Door Cookies from Mary Jo}
chocolate cowgirl cookies
Servings: 5 dozen
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 egg
- 1 cup vegetable oil
- 3 ¼ cups all-purpose white flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup oats
- 1 cup crushed corn flakes
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup toffee bits
- 1 cup chocolate chips
- ½ teaspoon cinnamon optional
Instructions
- Preheat the oven to 325F.
- In the bowl of a heavy-duty stand mixer, cream together butter and sugars until light and fluffy.
- Add in the egg, mixing till well-incorporated, then add the oil, mixing till well-incorporated.
- In a medium bowl, mix together flour, cocoa, salt, and baking soda (plus cinnamon, if using), whisking till combined.
- Add the dry ingredients to the wet ingredients, mixing till incorporated. With the mixer on low, add in the oats, corn flakes, coconut, chocolate chips, toffee bits, and pecans.
- Using a cookie scoop or a tablespoon, drop walnut-sized lumps of dough on a parchment-lined cookie sheet.
- Flatten the cookies slightly using a fork dipped in water. Bake for 12-15 minutes.
Anonymous says
That seems like so much butter + oil:/. A whole cup of oil? Just checking . . . [email protected]
Barbara Yasuhara says
I thought so too but oh wow!!!! These cookies have an amazing texture I’d say it’s right on the money with butter and oil.