After a busy holiday season and adjusting to the new year, I am ready to get back in the kitchen! One of my resolutions this year is to use my new CanonT5 camera as much as possible, and capturing delicious foodie moments is definitely going to help me achieve that goal. If you are looking for a beginners camera that takes expert quality photos, then I highly recommend this digital point and shoot Canon EOS Rebel T5; perfect for traveling, snapping family moments, and of course taking culinary and tablescape pics. My husband surprised me at Christmas with it, and I couldn’t be more excited to blog more professionally now. My site will continue to focus on recipes that the every day busy bee can make, and the majority of the time I will try to provide healthy and quick ideas with of course a few not so healthy and maybe more time consuming recipes as well. Today’s post features these ooey-gooey “Cowboy Cookies” filled with tons of flavors and textures. I love a salty & sweet dessert, and if you do too then I urge you to bake these beauties. This recipe yields about two dozen cookies, and they were snatched quickly at our friends’ Super Bowl party last night (PS – can’t get over Katy Perry… so good).
With Valentines Day around the corner, these would make the perfect treat at any v-day soirée. Enjoy!
Scroll for step by step photos.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 a cup (1 stick/2 half sticks) unsalted butter, melted
- 1 cup (packed) brown sugar
- 3/4 cup sugar
- 2 eggs
- cracked sea salt
- 2 teaspoons pure vanilla extract
- 1 cup chopped pecans
- 2 cups chocolate chips (semisweet and/or milk chocolate)
- 2 cups rolled oats
- (non-stick) cooking spray / cookie sheets (3-piece cookie pan set)/ large mixing bowls (this 10-piece glass prep bowl set is a staple in our kitchen)
- preheat oven to 350°F
- grease two cookie sheets with non-stick cooking spray
- in a large prep combine the wet ingredients: 2 eggs, vanilla extract, and melted butter
- in another large prep bowl combine all of the dry ingredients and chocolate chips and mix until well combined
- pour the wet ingredients into the dry ingredients bowl and mix together well by hand or with a large spoon
- using an ice cream scoop or spoon form walnut sized cookie balls and place 2 inches apart on cookie sheets
- sprinkle with sea salt and bake 8-10 minutes (the key is NOT to over cook these) – they are much better gooey!
- cool for 5 min – enjoy!