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If an Oatmeal cookie and a Chocolate Chip cookie got together and had a baby in the fall, this would be their little bundle of joy! Today, I’m sharing my Levain-style Spiced Cowboy Cookies. I used my Peanut Butter Cowboy cookie recipe here and turned them into these scrumptious beauties! They’re deliciously spiced, crisp on the outside yet soft and chewy in the middle! These Levain-style Spiced Cowboy Cookies are also huge! Each of them weighing in at approximately 4oz or 120g! While they may be slightly smaller in size compared to the ones at Levain, they sure aren’t small in taste, and are definitely not diet friendly.
If you can look past the Reeses peanut butter pieces in this cookie, they are great for breakfast! I mean, after all, they’re packed with large flake oats, shredded coconut, and dark chocolate chips, which makes them breakfast worthy, no? Okay, maybe breakfast is a little pushing it, but these are delicious any time of the day and will certainly satisfy a cookie craving!
While this recipe makes about 15 cookies, due to their size, chances are, you won’t be gobbling them up in one sitting! To keep these babies fresh, store them in an airtight container for about 3-4 days. If you like them warm, like they’re freshly baked, I recommend that you toast them in the oven at 350 degrees Fahrenheit for about 5-7 minutes before serving. If in a pinch, you can certainly use the microwave but note that you’d lose that crisp exterior.
LEVAIN-STYLE SPICED COWBOY COOKIES
Makes 15 cookies
- 2 cup(240g) All-Purpose Flour
- 2 tspBaking Bowder
- 2 tspBaking Soda
- 2 tspGround Cinnamon
- 1 tspGround Ginger
- 1/2 tspGround Nutmeg
- 1/2 tspGround Cloves
- 1/4 tspSalt
- 1 cup(227g) Unsalted Butter, at Room Temperature
- 1 cup(200g) Granulated Sugar
- 1 cup(185g) Brown Sugar
- 2 tspVanilla Extract
- 2Large Eggs
- 2 cup(180g) Large Flake Oats
- 1-1/2 cup(240g) Dark Chocolate Chips
- 1-1/8 cup(100g) Sweetened Flaked Coconut
- 1-1/3 cup(165g) Chopped Pecans
- 1-1/2 cup(240g) Reeses Pieces Plus Extra for Topping Cookies
Instructions
1. Preheat oven to 400F. Set oven rack to the middle of the oven.
2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a bowl to combine. Set aside.
3. In a stand mixer outfitted with a paddle attachment, beat butter until light and creamy.
4. Add both sugars and continue beating until well incorporated.
5. Add vanilla, then eggs one at a time, beating after each addition. Mixture should be smooth and creamy at this point. Then add oats, chocolate chips, shredded coconut, and pecans. Mix on low for about 20 -30 seconds until mixture is well distributed. Add reeses pieces and mix briefly to distribute the candy pieces.
6. Using a scale, weight out 4oz or 120g of dough. Roll lightly to form a ball and place 3″ apart on a parchment lined cookie sheet. Top cookies with additional reeses pieces candy.  Freeze cookies for about 20 minutes before baking to minimize spreading. Cookies may then be baked at this point or kept frozen until needed.
If Baking:Â Bake for 9-10 minutes until the edges are set and lightly brown. The middle will still look somewhat underbaked. That is okay. They will firm up as they cool. Allow them to cool for 15 minutes before moving them.
If Freezing:Â Place cookie dough on a parchment lined tray. Place tray in the freezer until cookies are frozen. Store frozen cookies in a freezer zipper bag. To bake, remove cookies from the freezer. No need to thaw. Bake at 400F for approximately 11-12 minutes.
7. Once baked, remove tray from oven. Leave cookies on the tray for 15 minutes, then slide cookies and parchment paper off the tray and onto a cooking rack to finish cooling. Store cookies in an airtight container. Serve for breakfast, afternoon snack or dessert. Delicious!
