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| Pistachio, Cherry & Cardamom loaded 'Cowgirl' cookies 'You don't see the lovely bits inside but you can sure taste them!' |
In the states, they're called 'Cowboy' cookies -- basically a souped up oatmeal chocolate chip combo with scads of other sweet & tasty bits thrown in. (That makes them indulgent financially, too, though choices will affect cost.)
I think the idea is that you get one cookie...but what a cookie!! They'll be perfect for Mothers Day or breaking lent.
Apparently the cookies hail from Texas - land of the cowboy - and are able to withstand days in a saddlebag without spoiling. They may not last that long in the family biscuit tin.
The 'cowboy' cookies that caught my eye came from Antoni Porowski and included candied ginger and pecans. Appealling as they sounded, 67 wanted something less punchy and more sophisticated for say, Mothers' Day.
Combining Glace cherries and pistachios were a good mix and though the cherries are hidden, they add richness and depth.
The cookies are slightly healthier with a little less sugar and lots more fibre.
Porowski refrigerates the dough 30 mins or overnight before baking
67 prefers to form the dough into balls, freeze them and bake when needed. That way, they make a nice shape and don't spread too much; it's when you break open the cookies that the over-stuffed interiors are revealed.
Ingreds:
115gm/4.05oz pistachios, toasted & cooled180g/6.3oz oats (if jumbo, coarsely whizz in processer)120g/4.2 oz plain white flour +30g/1 oz self raising brown flour(OR 150g/5.2oz plain white flour)1 tsp baking soda3/4 tsp salt1 tbsp dried cardomon +/or the bashed seeds from several cardomum pods167g/5.8oz soft butterEITHER 215gm/7.5oz light brown sugar (OR TO REDUCE SWEETNESS 175g/generous 6 oz light brown sugar plus 40g ground almonds)2 large eggs1 tsp vanilla1 c chocolate chips3/4 cup glace cherries, in good sized chunks (ie each cherry in 4 pieces)1/2 cup unsweetened coconut
Method:
- Toast nuts no longer than 5 mins; set aside
- Dust cherry chunks with a little flour to keep them separate
- Whisk oats, flour, baking soda, salt, cardamom and, if using, ground almonds in a medium bowl
- In a large bowl, beat butter & sugar until light & fluffy, 2-3 mins
- Add eggs & vanilla; beat on low speed, scraping down sides of bowl till blended
- Slowly beat in one-by-one, cherries, chocolate chips, coconut & nuts; at the end, put on a burst of high speed to distribute the contents as evenly as possible
- Continuing on low speed, beat in dry ingredients. half at a time (the dough will become thick & unwieldy)
- Use a cookie scoop to form balls of dough; arrange close togther on baking trays. Freeeze. Bag up
- When ready to cook, remove required dough balls from freezer; arrange on baking sheet/s, leaving space in between
- Preheat oven to 170c/340C
- Bake until edges are golden, between about 12-13 mins
- Leave on cookie sheets 5 mins; transfer to cooling racks
- 'They were amazing; especially the cherry pistachio mix! The cookies tasted really 'natural', un-processed and not over-sweet.' Site manager on building upgrade
- 'Moist and lovely; I could eat the whole lot in on go! I'd happily take them to Mum for Mothers Day!' Political agent
- 'Very good! I like the texture and the fact they're not too sweet or rich, which means they're very easy to eat.' Political intern, Boston Uni, local Conservative headquarters
- Use any nuts in place of pistachios
- If there's no cardamon, replace with cinnamon
- Small portions: bake 6 or less cookies in an air fryer but test timings/temperatures first. 67's air fryer/grill was set to 170C/338f on the bake function. Both the cookies baked from frozen or chilled, took 11 mins.
These recipe, except where stated, have been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.
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