Cookies and Christmas. It’s like football and dip. Movies and popcorn. Champagne and celebrations. Good news for you, today is the reveal of the Great American Cookie Swap, so the internet is awash with fabulous cookie recipes to make your Christmas celebration complete.
The premise of the Great American Cookie Swap is pretty simple, donate a small amount to Cookies For Kids Cancer and receive the names of three lovely food bloggers (is that what I am?) to send a dozen cookies and receive 3 dozen cookies from three other food bloggers! I received one dozen spicy oatmeal raisin cookies from Chris at Hye Thyme Cafe, one dozen cornmeal and olive oil biscotti from Cheryl at Crazy World of Cher, and Pfeffernussen from Simply Sweet Justice. YUM to all!
If you are compiling your “cookies to make” list, I encourage you to consider this Kicked Up Cowboy Cookie. [Even though at this point in the season, the last thing you need is more ideas on what to make. I’d take an elf to bake everything while I watch “Love Actually” on repeat.] After eagerly waiting almost a year to participate in the Great American Cookie Swap, I obsessed over the perfect cookie to send. I settled on this Kicked Up Cowboy Cookie because it can be a meal. Oats, Coconut, Chocolate, and Toffee, what else do you need?! These would be a perfect bake sale cookie too, there is nothing weird in there, just good stuff!
I made these the day before Thanksgiving (always wise to tear up the kitchen the day before a major meal) and basically had cookies for lunch. Someone had to eat the ugly ones. One relative had to evacuate the kitchen for fear of eating a full tray. These are chewy and chocolatey, with enough salt to keep you coming back. They come together quickly, all you need is some elbow grease to mix in all the ingredients. These are barely adapted from Former First Lady Laura Bush’s recipe and they are award winning (in my opinion)!
Coconut Chocolate Toffee Cowboy Cookies
adapted from Laura Bush’s Cowboy Cookie
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cup butter (at room temperature)
1 1/2 cup granulated sugar
1 1/2 cup packed light brown sugar
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1 cup toffee pieces
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In large mixing bowl, beat butter on medium speed until smooth and creamy, about 1 minute.
Gradually beat in sugars; beat to combine, 2 minutes.
Add eggs, one at a time, beating after each.
Beat in vanilla extract.
Stir in flour mixture until just combined. Add chocolate chips, toffee pieces, oats, and coconut. Refrigerate dough for one hour.
Preheat oven to 350 degrees F.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 10 to 12 minutes, until edges are lightly browned; rotate sheets halfway through.
Remove cookies from rack to cool.