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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:
