Swedish Butter Cookies

"The first fall of snow is not only an event, but it is a magical event. You go to bed in one kind of world and wake up to find yourself in another quite different, and if this is not enchantment, 'where is it to be found?' J.B.Priestley Wreaths are on the house windows, cedar roping is draped around the front door, urns are filled with greens, Christmas stockings hung by the fireplace, and holiday pillows scattered in rooms throughout the house. The extent of my holiday decorating efforts this past weekend. The trees, lights, ornaments, chalkware Santa collection, indoor wreaths, and goodness knows how many other holiday items are still up in the attic waiting. Waiting for me to get in the decorating spirit. Not yet sure when that will happen. Quite possibly I am waiting for the first snowfall. While I may not yet be inspired to get the house dressed in all of its' Christmas finery, I have had an overwhelming urge to begin making an assortment of cookies, chocolate covered caramels, marshmallows, chocolate covered coconut balls, toffee, chocolate bark, orangettes, and of course, candied walnuts and pecans. There is only one problem with all of this unbridled enthusiasm. I need to reign my baking desires in as its' still too early and too dangerous (at least in my world) to begin putting the boxes of homemade confections together.

Sometime next week I will put together a recipe recap of some of my favorite cookies and candies while interspersing my blog posts with a couple of new holiday cookie recipes. Like this one. On Thanksgiving, my sister had made these Swedish Butter Cookies (Vaniljkakor), only she called them her version of a Kolachke. I suppose it's because these Swedish Butter Cookies closely resembled a Kolachke. Like the apricot and/or poppy seed filled ones my Polish father lovingly made every Christmas. The Kolachke is usually made with a cream cheese or yeast rolled out dough and filled with either a jam/preserve or cream cheese filling. These cookies are made with butter. While I am calling these bites of deliciousness Swedish Butter Cookies (Vaniljkakor) they are actually missing an ingredient found in the genuine, bona fide, official ones. My apologies to those of you who treasure your grandmother's Swedish Butter Cookie recipe, the family heirloom passed down through the generations, and are a little concerned this derivation lacks some authenticity due to the missing egg yolk. But whether I named these cookies Swedish Butter Cookies or Kolachkes I would be a little bit right and little bit wrong, invariably upsetting someone. Although less wrong on one of them. Seriously though, I am not convinced anyone would notice the missing egg yolk. Heck, if their centers weren't filled with jam, they might easily pass as Scottish or Irish Shortbread cookies.

We all need these cookies in our lives.

The cookie batter has only five ingredients: unsalted butter, confectionary sugar, vanilla, kosher salt and sifted all-purpose flour. Having room temperature butter is key when assembling the batter.

While I usually prefer to make a cookie dough in my standing mixer (with paddle attachment), the dense cookie batter came together perfectly using a hand held mixer.

I used a 1 1/4" ice cream scoop to form the dough balls, although once scooped I didn't roll them into balls. If I had, the finished edges of my cookies would have been smoother. Personally I wanted a more 'rustic, ragged edge, homemade' versus 'bakery finish' look to my cookies. I used a glass to flatten them to approximately 1/3" thickness and a shot glass (instead of my thumb or a spoon) to make the indentations to hold the preserves.

I used apricot and raspberry jams for these cookies. But feel free to use any of your favorite preserve flavors. The Bonne Maman preserves are my store-bought go-tos. Crane's Orchard's preserves are my new favorite small batch go-tos. The well of each cookie will hold about 1 to 1 1/2 teaspoons of preserves.

In a preheated 325 degree (F) oven, the cookies bake for 18-22 minutes or until set and very lightly brown on the bottom.

The Swedish Butter Cookies are sprinkled with confectionary sugar once they have cooled to room temperature. If sprinkled while still warm, the sugar will melt.

The melt in mouth buttery richness of these crisp, vanilla and preserve flavored cookies is what makes them addictively delicious. They are destined to be your new favorite cookie! How good are these cookies? Well if cookie maven Dorie Greenspan, cooking goddess Ina Garten, or pastry chef extraordinaire Mindy Segal read my blog, I would secretly be wishing they would invite me to bake with them someday after they make and taste these cookies. They are that kind of good.

Of all of the cookies I make for the holidays, these by far are one of the easiest. Additionally, I would rank them really high on the best tasting cookie list. If you are looking for one of those 'gets rave reviews' cookies, make a batch of these Swedish Butter Cookies. Like now. Then make another batch or two when you are putting your cookie exchange or holiday cookie platter/packages together. You need these Christmukkah cookies in your life sooner rather than later. Just like I need a little snow, sooner rather than later, to get me started on decorating the house for the holidays.

Recipe
Swedish Butter Cookies 
Makes about 18 cookies

Ingredients
1 cup unsalted butter, room temperature
1/2 cup confectionary sugar
2 to 2 1/2 teaspoons vanilla
2 cups all-purpose flour, sifted
1/4 teaspoon kosher salt
Approximately 1/2 cup of Apricot, Cherry, Mixed Berry, Peach, and/or Raspberry Preserves, divided
Additional sifted confectionary sugar for dusting

Directions
1. Preheat oven to 325 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a standing mixer fitted with a paddle attachment or with a hand mixer, beat butter, confectionary sugar and vanilla at medium speed until light and fluffy. 
3. Beat in flour and salt on low speed. Mix until blended.
4. Using an ice cream scoop, create generous 1" balls of dough. Flatten to about 1/3" thick. Using the bottom of a flat bottomed shot glass, press dough down in center to make a well. Note: If you want a more finished edge to your cookies, roll the balls of dough before pressing down with the glass.
5. Fill each well with 1 to 1 1/2 teaspoons of preserves.
6. Bake 18-22 minutes until set, but not browned. Remove cookies from pan and transfer to a cooling rack. Allow cookies to cool. Note: Rotate cookie sheet halfway through baking.
7. When cool, sift with confectionary sugar. Serve immediately.
8. Store in a tightly covered container. Note: May need to re-sprinkle with confectionary sugar to refresh if covered for more than 24 hours.

Barager Pines, a Christmas Tree Farm in Fennville, Michigan (November 2016)

Oatmeal Raisin Cookies

"Some of the most beautiful places in the world, your true soulmate, or obvious answers are staring you right in the face, and you don't even notice them." On a gorgeous unseasonably warm day in November, a friend and I went hiking in Starved Rock State Park. A first for me, a second return trip for her. With no knowledge of the terrain or trail conditions, we embarked on an ambitious 5 mile "catch your breath, break a sweat, took only one wrong turn" hike. Not sure if we felt more accomplished or ravenous when we finished. How or why it took me so long to discover the incredible canyons, bluffs, rock formations, waterfalls, views of the Illinois River, and multi-layered landscapes of a place only the eight-four miles away from my home is the proverbial '$64,000 question'. If I hadn't spent all but about three years of my semi-long life in Illinois, maybe I could come up with a credible answer. If I was someone who didn't drive hundreds of miles to hike through parks in surrounding states, maybe I would be able to put forth a plausible reason why I overlooked the one located in my own backyard. If I didn't own two pairs of hiking shoes, a set of hiking poles, and more outdoor running/hiking gear currently in inventory in any number of athletic stores, I could hide behind having a lack of gear. Well, the simplest answer is I wasn't able to see what was almost right in front of me. With my 'virtual' blinders now off, I am already planning a return trip as well as an overnight stay in one of the rustic cabins. I need to make up for all of the years of lost opportunities of embracing all of the park's wonders. Although I could do without another getting lost experience.

Which brings me to talking about this "on a scale of 1 to 10, it's a 38" Oatmeal Raisin Cookie. With my nephew returning home for an extended Thanksgiving visit, I texted him to ask if there was a cookie he wanted me to make. I thought or was rather pretty certain he would request Irish Shortbread. What he texted back was 'oatmeal raisin'. My first thought was 'yikes, I don't think I have a really great oatmeal raisin cookie recipe'. Seriously. With his plane set to land twelve hours after the text exchange, I didn't have time to go on a down the rabbit hole Oatmeal Cookie recipe hunt. But I did have one for a killer Oatmeal Currant Cookie. Which meant the over the top Oatmeal Raisin Cookie recipe was almost staring me right in the face. Cookie crisis and failure to live up to the best aunt in the universe reputation averted!

All I needed to do was to gather up the ingredients and make a few minor tweaks to a cookie recipe where, fortunately the dough didn't need to chill for several hours or overnight. It's also one of those recipes where all of the ingredients are almost always in your refrigerator and cabinets. 

A simple cookie needs simple ingredients. Save the fancy raisins and imported steel cut oats for something else. These Oatmeal Raisin cookies want, need, must, have to be made only with Thompson Seedless Raisins and Quaker Old-Fashioned Oats.

If you are seeking Oatmeal Raisin Cookie perfection, use pastry flour. This high starch, low protein flour creates a fluffy, meltingly tender, crumbly texture in cookies. Most bakeries use either cake flour or pastry flour which may explain in part why bakery cookies usually are nothing short of beautiful deliciousness. With whole wheat pastry flour now readily available, we all can now create our own bakery perfect cookie confections! 

After sifting the dry ingredients (pastry flour, baking soda, cinnamon and kosher salt), the butter and sugars are beat until light and fluffy. This usually takes at least 5 minutes. Don't be tempted to shorten the sugars-butter beating time. Eggs are added one at a time. After adding the vanilla, the sifted dry ingredients are added in eight additions until just incorporated. With the mixer on low, the oats and raisins are added. Be careful to not over beat the really, really thick batter. 

There is almost a 2 to 1 brown sugar to white sugar ratio in these cookies. However, dark brown sugar accounts for the majority of the 'brown sugar' used. Dark brown sugar has a slightly more complex flavor than light brown sugar resulting in a toffee or caramel like finish to a baked good. I might even go so far as to say the molasses in the dark brown sugar adds a kind of nutty flavor to this Oatmeal Raisin cookie.

Like a bakery cookie these Oatmeal Raisin Cookies are ginormous (approximately 3" to 4" in diameter). Containing slightly more than two tablespoons of dough, the cookie dough balls are golf ball sized. Before putting the baking sheet in a preheated 350 degree (F) oven, the cookies are slightly flattened. You will slightly flatten them again when you rotate the cookie sheet after they have baked for 7 minutes. Total baking time for the Oatmeal Raisin Cookies ranges from 17-20 minutes.

If you love a crunchy, slightly chewy in the center Oatmeal Raisin Cookies, cookie delirium awaits you. Allowing the baked cookie to cool on the baking sheet for about 2-3 minutes before transferring to a cooling rack further contributes to their crunchy texture. For a slightly less crispy texture, transfer the baked cookies to a cooling rack immediately after they come out of the oven. 

Another dominant flavor in these Oatmeal Raisin Cookies is cinnamon. If I tell you there are three tablespoons of cinnamon in these cookies, you might think I be sending you down the wrong cinnamon path. But I wouldn't do that to you. I am reluctant to suggest backing down the amount of cinnamon to two tablespoons (if you aren't the biggest fan of cinnamon in your oatmeal cookies) as the three tablespoons is what further differentiates these Oatmeal Raisin Cookies from all others. 

You can reduce the amount of cinnamon if you want to, but would encourage you to stay the course on this recipe and use the three tablespoons. It's what a '38 on a scale of 1 to 10' Oatmeal Raisin Cooking needs.

The next time I want to bring a batch of cookies to a gathering, make a welcome home treat, assemble a gift for friends, put life sustaining snacks in a hiking backpack, the decision to make either Tara's Chocolate Chip Cookies or these Oatmeal Raisin Cookies is going to be a really difficult one. Although, if I had to make that decision today, these throw down worthy Oatmeal Raisin Cookies would win out. 

If there is room for only one bold, spicy, crispy, soul satisfying, addictive Oatmeal Raisin Cookie recipe in your life, it should be this one. Quite possibly after one bite of these cookies, they may be the only ones you will ever want. With this amazing recipe now staring you in the face, what will you do?

Recipe
Oatmeal Raisin Cookies (slight adaptation to the Corner Bakery Cafe Oatmeal Raisin Cookie recipe)
Makes 40-46 large 3" to 4" sized cookies.

Ingredients
3 1/2 cups whole wheat pastry flour
4 teaspoons baking soda
3 Tablespoons cinnamon
1 1/2 teaspoons kosher salt
3/4 pound (3 sticks) unsalted butter, room temperature
1 1/4 cups plus 1 teaspoon granulated sugar
2 cups dark brown sugar, firmly packed
1/3 cup light brown sugar, firmly packed
2 large eggs, room temperature
2 teaspoons vanilla
Scant 4 1/2 cups old fashioned rolled oats (Recommend Old-Fashioned Quaker Oats)
2 to 2 1/2 cups Thompson dark seedless raisins

Directions
1. Preheat oven to 350 degrees (F). Line two  baking sheets with parchment paper and set aside.
2. Sift flour, baking soda, cinnamon, and kosher salt in a medium bowl. Set aside.
3. In a standing mixer fitted with a paddle attachment, beat butter and sugars together until light and fluffy (at least 5 minutes). Do not rush this step.
4. Add eggs in one at a time, beating until fully incorporated.
5. Beat in vanilla.
6. Add sifted flour mixture in 8 batches, just until incorporated.
7. Slowly mix in oats and raisins.
8. Using an ice cream scoop, scoop up the equivalent of 2 generous tablespoons (approximately the side of a golf ball). Place on prepared baking sheet (no more than 9 dough balls to a tray). Flatten balls slightly.
9. Bake for 17-20 minutes, rotating the sheet after 7 minutes and slightly flattening again, to ensure even making. Bake until cookies are golden and set.
10. For a crunchier cookie, allow the cookies to cool on baking sheet for at least 2-3 minutes before transferring to a cooling rack. For a slightly softer cookie, immediately transfer baked cookies to the cooling rack.
11. Store cooled cookies in a tightly covered container or package in cellophane bags tightly tied.

Notes: (1) For a less molasses flavored cookie, use 1 cup dark brown sugar and 1 1/3 cups light brown sugar, firmly packed. (2) I used 2 generous cups of Thompson seedless raisins, but may want to increase to 2 1/2 cups to ensure each cookie has a greater raisin presence. (3) These cookies have a great cinnamon flavor. If you desire a more subtle cinnamon flavor, reduce cinnamon to 2 Tablespoons. But you may be sorry for making that decision. (4) Recommend placing baking tray in the center of the oven and baking one tray at a time.

Views of the Illinois River and changing/falling leaves seen from the trails at Starved Rock State Park in Utica, Illinois (November 2016)

Iced Sugar Cookies

When one of my friends put out a platter of Halloween inspired Iced Sugar Cookies, I immediately asked 'where did you get them?'. Turns out she was the one who made those absolutely gorgeous, incredibly delicious, almost too pretty to eat cookies. My envy was apparent as I couldn't stop gushing over her cookie works of art. A week later I had the recipe. While her cookies were decorated with all of the finesse of professionally trained pastry chef, it turned out I was able to successfully channel my inner 10 year old for my first time at bat making and decorating cookies with royal icing. Yes, first time. Which explains in part why the cookies intended to pay homage to the Chicago Cubs (that hometown team currently playing in the World Series) had more than a little bit of a whimsical look to them.

My initial cookie decorating plan was a little on the ambitious or rather overly ambitious side. Clearly I had overestimated my 10 year old artistic abilities when I embarked on this cookie making endeavor. Although the mess I made in the kitchen lived up to or possibly exceeded the work of any 10 year old. So instead I thought I would take some inspiration from one of Cubs Manager Joe Maddon's maddonisms. 'Do simple better.' As it turns out, simple can be a pretty good thing in both baseball and the making of iced sugar cookies.

In spite of taking some photos of the baked and iced cookies, I wasn't sure I was going to post these recipes to the blog as the finished cookies seemed to be in a 'league of their own'. But then the more I thought about why I created this blog in the first place I decided I would. Unless we take some risks with our baking and cooking, we won't ever know what we might be able to create, what we are capable of, what we might learn along the way, or what pleasure might be derived from making and eating them. In other words, playing it safe (at least in the culinary world) isn't always a good thing.

 

With two other sugar cookie recipes on the blog (Randee's Iced Sugar Cookies and the Sugar Saucers inspired by Rebecca Rather) why would I share a third one? Partly because each one is different. But mostly because this cookie was too good not to share.

If there was ever a cookie dough that rolled out perfectly, this may be the one. For those of you having a cut-out cookie phobia, these may be the cure you have waited your whole life for. And the best part? No chilling is required. One of the keys to these awesome sugar cookies is rolling out the dough to a 1/4 inch up to a 1/3 inch thickness. The result is a sugar cookie that feels and tastes sort of a like a shortbread cookie. 

I made a couple of ingredient changes to the inspiration recipe. I increased the amount of vanilla from 1 teaspoon to 1 1/2 teaspoons and I added 1 teaspoon of kosher salt. My baking time was closer to 13 minutes (for an almost 3 inch in diameter cookie) instead of the recommended 6 o 8 minutes. Personally I like the hint of almond flavor in these sugar cookies, however, if you aren't an almond flavor fan, I would recommend increasing the amount of vanilla to 2 teaspoons. 

Admittedly I am not a royal icing expert. So before I made the icing I found it helpful to read a few postings (one from Sweetambs and one from Annie's Eats and watch a couple of videos online. The video posted by Julia Usher was really helpful.

My royal icing was initially on the too thick side. Adding a little bit of water was all it needed to get it to the desired consistency. I used #3 and #4 tip sizes in the making of these cookies. For this sized cookie, next time I would use #2 and #3 tip sizes. Numbers 2 or 3 for outlining and number 2 for the detail work. For smaller cookies or finer designs #1 tip may work best. My icing was colored with either a gel or paste. The liquid food coloring used in the making of cupcakes and cakes does not work well with royal icing.

Allow the iced cookies to get before packaging or storing in a container. While the cookies may look dry on the surface, they still retain some moisture. I learned that the hard way when I put a layer of parchment paper between the cookies. Some of the cookies 'bled' and lost some of their whimsical prettiness. Some cookie experts out there recommend waiting 24 hours before packaging them (I must have skimmed over that recommendation). 

Even if you don't want to make the royal icing, make THESE sugar cookies. For the sake of simplicity, ice them using the icing recipe in Randee's Sugar Cookies. But who knows, you might hit a home run out of the park on your first try at making and decorating cookies with royal icing!

For years I would look at those large over-sized cookie cutters and think 'why?'. Having now made these sugar cookies, I am now thinking 'why not!' Decorated, as fancy or simple as one's cookie-loving heart desires, they would make beautiful gifts, be great place cards, make for fun favors, serve at a party, and/or make to celebrate an event. Like the World Series. Although with the outcome of the World Series yet to be decided, I will share another Maddonism. "I'm not superstitious. I'm just a littlestitious." So I will just end this post by saying Go Cubbies! 

Recipe
Iced Sugar Cookies (sugar cookie recipe adapted from The Best Sugar Cookie Recipe shared by In Katrina's Kitchen and icing recipe adapted from the royal icing recipe shared by Moms and Munchkins)
Makes approximately 30-33 cookies (2 1/2 inch sized)
Updated April 2022

Ingredients
Sugar Cookies
1 cup (226g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 1/2 teaspoons vanilla (or 2 teaspoons in not using the almond extract)
1/2 teaspoon almond extract
1 large egg, room temperature
2 teaspoons baking powder
3 cups (390g) all-purpose flour
1 teaspoon kosher salt

Royal Icing
2 pounds (906g) confectionary sugar
1/2 teaspoon cream of tartar
5 large egg whites (look for eggs labeled pasteurized)
1 Tablespoon clear vanilla extract
Food gels and/or pastes in colors of your choice

Directions
Sugar Cookies
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a medium sized bowl, combine flour, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy (approximately 4-5 minutes).
4. Beat in egg and extracts.
5. Add in dry ingredients in three batches. Mix until incorporated and dough is smooth. Note: Dough will be stiff, but pliable. 
6. Remove half of dough from the bowl. Form into a disk and roll out dough to 1/4" to 1/3" thickness on a lightly floured surface. Note: You do not want your cookies to be thin, but rather be on the thicker side.
7. Cut into desired shapes and transfer to parchment paper lined baking sheets. Space cookies about an inch apart. Note: Cookies should not spread.
8. Bake cookies for 10-14 minutes or until lightly browned on the underside. Note: Baking time may increase or decrease based on the size of the cookies.
9. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a cooling rack.
10. Cool cookies completely before icing.

Royal Icing
1. Place powdered sugar and cream of tartar in the bowl of standing mixer. Stir to blend.
2. Add in egg whites, stirring by hand until sugar is moistened. Note: If mixture is too dry, add another egg white.
3. Place whisk attachment on mixer. Begin beating on low speed until egg whites are thoroughly mixed in.
4. Increase speed to high  and beat for approximately 3 minutes our until icing is silky, smooth and light.
5. Beat in vanilla. Note: Using a clear vanilla extract helps to keep the color of the icing a purer white.
6. If icing is too thick, thin with water. Icing should have a thick but not stiff consistency.
7. Divide icing into bowls to add food gel and/or paste in colors of your choice. 
8. Place icing in icing bags fitted with pastry tips (sizes 2, 3, 4 or 5). Keep unused icing tightly covered so it does not dry out.

Notes: (1) Un-colored Royal icing can be stored in the refrigerator for 5-7 days. Bring to room temperature before using and mixing in food paste and/or gel. (2) Instead of using egg whites can use meringue powder but eliminate use of cream of tartar. Follow directions on meringue powder container to determine how much to use. (3) If you don't like the flavor of almond in your sugar cookies, increase the amount of vanilla to 2 teaspoons. (4) When storing these cookies, do not stack them on top of one another or put a layer of paper between them. Although the cookies appear to be dry after several hours, the retain some moisture so they may bleed if covered in paper. (5) Recommend using the plastic disposable pastry bags for use with the icing.

 Morton Arboretum on a cloudy day in October (2016)

Cowboy Cookies Revisited

Growing up in the pre-zillion number of television channels and growing number of media broadcasting options era, I used to love watching westerns and western genre television shows. Of course, this would have been back in the black and white versus technicolor days aka the dark ages. From Big Valley to Bonanza to The Virginian to Rawhide, along with a smattering of others (and oh let's not forget Little House on the Prairie), I was completely mesmerized by the good versus evil western frontier stories. Today, my affinity for westerns is no longer satisfied watching only reruns from the 50s, 60s and 70s. In recent years, shows like Deadwood and Hell on Wheels, where the lines between good and evil have been blurred, have become some of my favorite guilty television watching pleasures. And whenever a new 'western' or period movie opens, I wouldn't exactly say I am the first in line to see it, but am definitely in the audience in the opening weekend. No longer are the story and characters the only focus of my attention. Now I am equally attentive to the cinematography, period clothing, and especially the set decoration. Although I am not big on watching the same movie again and again, films like "The Hateful Eight" and "The Revenant" are amongst the exceptions. In revisiting both old and new television shows and movies, my takeaways from them continue to evolve. Affirming my belief that 'old' eyes can continue to see and experience things differently. As Marcel Proust once wrote "The real voyage of discovery consists not in seeking new landscapes, but in having new eyes".

Recently I came across another recipe for Cowboy Cookies, one made with toasted pecans, oatmeal, chocolate, cinnamon, and, yes, even coconut. It made me wonder if they would be as good as, or even better than, the Cowboy Cookies posted to the blog almost three years ago. Which, based on the relative short life of this blog, is a lifetime ago. I could speculate, even make an educated guess about them, based on what I think I know about cookies and cookie batter. Or I could make them. There was only one way to know for certain.

Unfortunately this incredibly delicious Cowboy Cookie doesn't have a rich, verifiable history to go along with it. How it got its' name is anyone's guess although two theories have been floating out there. Because of course everything we read on the internet is true (ha!). So keep these disclaimers in mind. The first theory was based on the belief the cookies were hardy enough to survive the journey out west. While the second one attributes their creation by some inventive Texas cowboys. Both sound plausible. If you happen to be from Texas, you might be tempted to be believe the later. This adapted version of the cookie can actually be attributed to a recipe Laura Bush shared during the Bush-Gore presidential campaign way back in 2000. Men ran for the presidency, their wives competed with cookie recipes. For the record, Laura Bush's cookie reigned over Tipper Gore's gingersnap recipe.

With most every cookie recipe I come across, something compels me to make a few minor adjustments. I didn't need more than four dozen cookies to make a decision as to whether I would like or even love them, so I made some changes to the ingredient amounts. In keeping with my belief (or to be honest, the rule) nuts should always be roasted/toasted before they are added to a dough, I made that little tweak. In the past year, I made the shift from chocolate chips to chopped chocolate when making cookies. From a visual and taste standpoint, this simple shift makes a significant difference. At the moment the Dark Belgium Chocolate Bars sold at Trader Joe's are my favorite.

These cookies come together in the same way a chocolate chip cookie does. Butter is creamed before the sugars are added, followed by the eggs and vanilla, then the dry ingredients, and finishing with all of the 'good stuff'. A standing mixer fitted with a paddle attachment makes your cookie making life easier, but certainly a hand mixer would work. The dry ingredients do not need to be sifted. Whisking them together in a large bowl (with a balloon whisk if you have one, not to fret if you don't) is good enough.

Two of the best reasons to chill a cookie dough before baking them is your cookies are less likely to spread as the fat in the dough takes longer to melt and the sugar in the dough gradually absorbs the liquid. As a result your finished cookies will be both 'thicker' and 'moister'. Or have a more 'bakery' finish look to them. The dough can be chilled for as little as 30 minutes, but I prefer chilling them overnight. An ice cream scoop makes the cookie assembly and baking process easier as well the size and shape of the cookies more uniform. So rather than chill the bowl of cookie dough, I chill a tightly wrapped tray of the formed balls of dough.

The dough balls remained chilled in the refrigerator while each batch of cookies are baked. This way they all enter the oven the same way.

On a parchment paper lined baking sheet, the Cowboy Cookies are baked in a preheated 350 degree (F) oven for 14-15 minutes. When done, they will be beautiful brown color on the top and bottom but may look a little 'unfinished' in the center. Leaving the cookies on the hot sheet pan for 2-3 minutes after you remove them from oven helps to 'finish' the cookie. Transferring them to a cooling rack helps them come to room temperature. If you are not eating them right away (but of course you have to eat at least warm cookie), they store well in a covered container or sealed cellophane bag. You could even freeze them. A good idea especially if you want to use them to make ice cream sandwiches!

So what was the verdict? Were the Cowboy Cookies Revisited as good as or better than the other Cowboy Cookie recipe? I would definitely tip my hat to this "Revisited" version as I loved the flavor and texture combination of the toasted pecans, oatmeal, chopped dark chocolate, coconut, and cinnamon. Even if your friends and family are not big fans of coconut, they might end up being fans of this crispy on the outside chewy on the inside Cowboy Cookie as the coconut doesn't overpower but rather balances the cookie's sweetness. Seriously this is one great cookie. So great, in fact, it is almost impossible to eat just one in a single sitting. This isn't just conjecture or an opinion on my part. It is a proven theory.

Sometimes you need to revisit something in order to fully appreciate it. If you haven't ever had a Cowboy Cookie or had made ones different than the recipe posted here, I would strongly encourage you to give these a try. Think of them as a heartier, more satisfying version of a chocolate chip cookie. However, if I channeled my inner Victoria Barkley I would definitely not 'beat around the bush suggesting' you make them.

Recipe
Cowboy Cookies Revisited (adapted version of Laura Bush's Cowboy Cookie recipe shared in the New York Times)
Makes approximately 4 dozen cookies

Ingredients
2 cups (260g) all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
2 large eggs, room temperature
2 teaspoon vanilla
11 ounces dark chocolate chopped (or 2 cups semisweet chocolate chips)
2 cups old-fashioned rolled oats
1 1/3 cups sweetened flaky coconut (e.g., Baker's Sweetened Coconut Flakes)
1 1/3 cups pecans, roasted and chopped (To roast the pecans, bake for 8-9 minutes in a preheated 350 degree oven. Allow to cool before adding to the batter.)

Directions
1. In a medium sized bowl, whisk together the flour, baking powder, baking soda, kosher salt and cinnamon. Set aside.
2. In a standing mixer fitted with a paddle attachment, cream the butter until light and fluffy (approximately 2-3 minutes).
3. Add granulated and brown sugar and beat to combine thoroughly.
4. Beat in eggs one at a time. Then beat in vanilla.
5. On low speed mix in the dry ingredients until fully blended.
6. Using a spatula or wooden spoon stir in the chopped chocolate, chopped pecans, coconut and oatmeal.
7. Using a large ice cream scoop, form balls of dough and set on a baking tray. Cover tightly with plastic wrap and refrigerate overnight.
8. Preheat oven to 350 degrees (F). Line baking sheets with parchment paper and set aside.
9. Bake cookies for 14-15 minutes until edges are lightly browned. Rotate baking sheets halfway through the baking process.
10. Remove cookies from oven and allow to sit on cookie sheet for 2-3 minutes before transferring them to a cooling rack. 
11. Cook to room temperature and store in a covered container.

Notes: I think chopped milk chocolate would also work well in these cookies. And lucky for all of us, Trader Joe's sells a large bar of Belgium Milk Chocolate, perfect for chopping and using in cookies. If you like your cookies on the crispy side, store them in the refrigerator.

White Rhododendron blooms and blossoms.