This Cowboy Cookie recipe is such a great twist, especially with the use of flavored instant oatmeal! It’s fantastic that you took inspiration from different recipes and personalized it to your liking. The maple & brown sugar oatmeal packs bring an extra layer of flavor that works so well with the other ingredients.

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Here’s a more detailed breakdown of the process, along with some additional insights for anyone looking to try this:

Detailed Breakdown: Cowboy Cookies with Instant Oatmeal

Ingredients:

  • 1 cup salted butter, room temperature: This provides a rich, buttery flavor and ensures the cookies spread properly.
  • 1 cup packed light brown sugar: Brown sugar helps retain moisture, making the cookies chewy.
  • 3/4 cup granulated sugar: The balance of white sugar helps with the structure and crispiness of the cookie edges.
  • 2 eggs, room temperature: Room temperature eggs mix better into the dough and help with even texture.
  • 2 teaspoons vanilla extract: Adds a lovely warmth to the flavor.
  • 2 cups all-purpose flour: Flour forms the base of the dough and provides structure.
  • 1 teaspoon baking soda: A leavening agent that helps the cookies rise.
  • 1 teaspoon cinnamon: This complements the warm, maple flavors in the oatmeal.
  • 3 packs maple & brown sugar instant oatmeal: This is where you get the added sweetness and flavor! These oatmeal packets also help bind the dough without needing rolled oats, making it an innovative shortcut.
  • 3/4 cup semisweet chocolate chunks: Larger chunks provide a satisfying, rich chocolate flavor.
  • 3/4 cup milk chocolate chips: The combination of semisweet and milk chocolate creates a perfect balance of sweetness.
  • 1 cup chopped walnuts, toasted: Walnuts add crunch and depth of flavor. Toasting them first enhances their nutty taste.
  • 1 cup sweetened, shredded coconut: Coconut adds chewiness and a tropical flair to the cookies.

Instructions:

  1. Cream the butter and sugars:
    • Use an electric mixer to beat the butter and both sugars until light and fluffy. This process will incorporate air into the dough, ensuring your cookies have the perfect chewy texture.
  2. Add eggs and vanilla:
    • Add the eggs one at a time, mixing well between additions. Follow with the vanilla extract and continue mixing until fully incorporated.
  3. Mix the dry ingredients:
    • In a separate bowl, combine the flour, baking soda, cinnamon, and the instant oatmeal. You can just use the oatmeal packets straight from the box, as they contain a blend of oats and flavoring.
  4. Combine wet and dry ingredients:
    • Gradually add the dry ingredients into the wet mixture. Mix until just combined to avoid overworking the dough, which can make the cookies dense.
  5. Add in the mix-ins:
    • Stir in the chocolate chunks, milk chocolate chips, walnuts, and shredded coconut. Be gentle when mixing to ensure everything is evenly distributed without overmixing.
  6. Scoop the dough:
    • Use a 3-tablespoon cookie scoop to portion out the dough. If you don’t have a scoop, you can roll the dough into large balls by hand. This size will yield large, chewy cookies.
  7. Chill the dough:
    • Place the cookie dough balls on a parchment-lined baking sheet and chill in the fridge for 1 hour. This step is key to ensuring that the cookies don’t spread too thin while baking.
  8. Press down with a fork:
    • After chilling, lightly press each dough ball down with a fork to give them the traditional crisscross pattern and help them spread slightly.
  9. Bake:
    • Preheat the oven to 350°F (175°C) and bake for 12 minutes. Since your cookies are large, it may take slightly longer than typical cookies. Bake one sheet at a time to ensure even baking.
  10. Cool:
  • Let the cookies sit on the baking sheet for 5-10 minutes before transferring to a cooling rack. This resting time helps the cookies set and prevents them from breaking.

Tips & Suggestions:

  1. Flavor Variations:
    • You could easily experiment with other instant oatmeal flavors, like apple cinnamon or maple spice, to create different variations of this cookie. Each would add its own twist to the flavor profile.
  2. Chill the Dough:
    • As you mentioned, chilling the dough for an hour is key for controlling the spread of the cookies. It also helps them hold their shape while baking.
  3. Cookie Texture:
    • You noted that your cookies were crispy on the outside and chewy in the middle. This is a perfect combination! If you want even more chewy cookies, you could reduce the baking time by a minute or two. If you prefer crispier cookies, leave them in the oven for an extra minute.
  4. Toasting Walnuts:
    • Toasting walnuts before adding them to the dough amplifies their flavor. Simply place them on a baking sheet in a preheated oven at 350°F for about 5 minutes, shaking the pan occasionally to prevent burning.
  5. Adjusting Sweetness:
    • If you want to reduce the sweetness, you could use low-sugar instant oatmeal or even unsweetened shredded coconut. The oatmeal itself has some sweetness, so lowering the sugar in the dough is a great way to balance it out.

Final Thoughts:

It’s impressive how you’ve tailored the Cowboy Cookie recipe to your tastes, combining classic ingredients with your favorite oatmeal flavor. The maple & brown sugar instant oatmeal adds an extra layer of flavor that really sets this apart from traditional cowboy cookies, and the combination of crunchy walnuts, chocolate, and coconut ensures every bite is packed with texture and flavor.

Great job on making your own recipe and perfecting it! The cookies sound absolutely delicious, and it’s always exciting when a baking experiment turns out so well. Keep up the fantastic baking, and feel free to continue playing with different flavors! 🍪🎉

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