It’s that time of the year again…the 12 Days of Christmas Cookies! Officially, and sadly, it’s the last year the 12 Days of Christmas Cookies are going to one of the minion’s teachers. You see Minion 2 graduates from high school in about five months, and boy is that boy suffering from “senioritis.” But we won’t let this ruin the tasty tradition we started when he was terrorizing his Kindergarten teachers!
The first day of this year’s Christmas cookies happens to start when the National Finals Rodeo in Las Vegas is going into full-swing. (I know Pop is watching it!) So in homage to cowboys like my Pop, and all of the great guys and gals I grew up knowing, today’s cookie is the beloved Cowboy Cookie. If there was an NFR of cookies, this one definitely would win the All-Around award. It’s bucking with flavors thanks to spices like allspice and cinnamon, and chocolate chips. Old-fashioned oats and pecans provide the energy to race around barrels, or a long day of trail riding. And who doesn’t love a little fun and color with rodeo clowns like the M & M chocolate candies in this recipe!
Besides being tasty, Cowboy Cookie dough freezes fantastically to bake later. This is an added bonus if you’re in a time-crunch like we are. Just mix up the cookie dough, portion it out, and freeze until solid. Package the frozen dough into freezer bags and bake when you’re ready. Be sure to label the bag with the date you prepared the dough, and the bake time and temperature. When you’re ready for a warm cookie, just take out what you need, thaw out to about room temperature, and bake as directed.
Ready for Day 2? Tomorrow’s drop cookie is a contradiction in flavors…salty, sweet, buttery and nutty (just like my Zoo!). Stay tuned!
PrintCowboy Cookies (2021 Edition: Day 1)
Saddle up! This all-around sturdy cookie is filled with all of the goodies needed for a long day or ride…oats, pecans, chocolate chips, M&M’s and spices. Feel free to sub raisins, baking chips or your favorite nut type. The dough can also be prepared, portioned and frozen until you’re ready for a freshly baked cookie.
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup brown sugar, packed
1 cup granulated sugar
1 tsp. vanilla
2 large eggs, at room temperature
2 cups all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt (table, kosher, or sea)
2 cups old-fashioned oats
1/2 cup semi-sweet chocolate chips*
1/2 cup M & M chocolate candies
1/2 cup chopped pecans*
Instructions
Preheat oven to 350 degrees F. Line two to three baking sheets with parchment. Set aside.
In a large bowl, using a standing or hand held mixer, cream together butter, brown and granulated sugars until light and fluffy. Beat in eggs and vanilla until well incorporated.
In a separate bowl, sift together flour, spices, baking powder and baking soda. Stir into butter mixture until combined. Stir in oats, chocolate chips, M & Ms, and nuts until evenly combined.
Using a #24 ice cream disher (3 T. size) or a large spoon, scoop dough onto prepared parchment sheets.** Place dough about 2 inches apart. Cookies will spread. Bake dough for 14-17 minutes or until edges are golden brown. Remove to wire racks to cool. Store in a tightly sealed container for up to 5 days, Baked cookies can also be frozen in a freezer safe container for up to 3 months.
Notes
*Substitute raisins, baking chips flavors like white or dark chocolate, and different nut types such as walnut, peanut, etc.
**Cookie dough can be frozen at this point in the recipe. Dough can be placed about 1/2 to 1″ apart on parchment sheets and placed in the freezer until solid. Remove from sheet and place in a freezer safe container. Be sure to label the container with the date the dough was made, oven temperature, and baking time. When ready to bake, let dough come to about room temperature and bake according to the recipe.
IMNPB
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