Читать книгу Baking Favorites - Williams Sonoma - Страница 18

1½ cups (7½ oz/235 g)

all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon kosher salt

¾ cup (6 oz/185 g) unsalted

butter, at room temperature

¾ cup (6 oz/185 g)

granulated sugar

¾ cup (6 oz/185 g) firmly packed

dark brown sugar

2 large eggs

2 teaspoons pure vanilla extract

1 cup (6 oz/185 g) semisweet

chocolate chips

2 cups (6 oz/185 g) rolled oats

¾ cup (3 oz/90 g) shredded dried

unsweetened coconut

½ cup (2 oz/60 g) chopped

walnuts

MAKES ABOUTMAKES ABOUT

2 DOZEN COOKIES2 DOZEN COOKIES

Cowboy Cookies

Despite their name, these ingredient-packed cookies, which boast the texture and flavor of

old-fashioned oatmeal cookies, appeal to more than denizens of the Wild West. If you have

time, refrigerate the dough for 30 minutes to 1 hour before or after shaping to prevent the

cookies from spreading too much in the hot oven.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the

butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about

3 minutes. Reduce the speed to low, add the eggs one at a time, beating well after each

addition. Add the vanilla and beat until combined, about 1 minute. Stop the mixer and

scrape down the sides of the bowl. Add the flour mixture and beat on low speed until

combined, about 1 minute. Stop the mixer and stir in the chocolate chips, oats, coconut,

and walnuts.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing the

cookies about 3 inches (7.5 cm) apart.

Bake until the cookies are golden brown, 15–17 minutes. Transfer the cookies to a wire

rack and let cool completely.

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BAKING FAVORITES