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Cowboy Cookie
Ingredients
Serves 4
4 OUNCES (1 STICK) UNSALTED BUTTER, AT ROOM TEMPERATURE, PLUS MORE FOR THE SKILLETS
1/4 CUP GRANULATED SUGAR
1/3 CUP DARK BROWN SUGAR
1 EGG
1 1/2 TEASPOONS VANILLA EXTRACT
3/4 CUP ALL-PURPOSE FLOUR
1/4 TEASPOON BAKING SODA
1/4 TEASPOON BAKING POWDER
1/2 TEASPOON CINNAMON
1/2 TEASPOON FINE SEA SALT
1/2 CUP CHOPPED PECANS
1/2 CUP OLD-FASHIONED OATS
1/4 CUP UNSWEETENED COCONUT FLAKES
1/2 CUP ROUGHLY CHOPPED SEMISWEET CHOCOLATE
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Instructions
1
Coat two No. 6 Skillets with a thin layer of softened butter. Preheat oven to 375˚F.
2
Combine 4 ounces softened butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 1-2 minutes. Turn the mixer off and scrape down the sides of the bowl. Add egg and vanilla and beat on medium speed, just until incorporated. Scrape down the sides again.
3
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and sea salt.
4
Slowly add the dry ingredients to the butter-sugar mixture and mix on low speed, just until incorporated.
5
Remove bowl from the stand mixer. Using a spatula, fold in pecans, oats, coconut, and chocolate by hand.
6
Divide dough evenly among prepared skillets. Transfer to the preheated oven and bake until golden brown and just cooked through, 23-25 minutes. Let cool for 5 minutes, then serve warm from the skillet.
*Make ahead: Cookie dough can be made ahead through step 5. Cover tightly and refrigerate dough for up to 2 days. When you are ready to bake, bring out to room temperature for 15-20 minutes then bake as directed.
