Okay, I started out with Laura Bush's Cowboy Cookie recipe and decided it was too much--too much butter, too much sugar, too much everything. I understand that things are bigger in Texas. I just don't want my butt to reach Texas proportions. So I decided to come up with a similar cookie that would be a bit more manageable in terms of portions--of everything. I also decided that, it being August, and hot as the hinges, I needed a cookie that would work in the air fryer. Finally, I wanted a dough that I could stash in the refrigerator and haul out as needed for cookie attacks. What I came up with is a simple cookie that's loaded with oatmeal, chocolate chips, shredded coconut, and pecans--true to the "Cowboy Cookie" description. Nonetheless, my version is lower than the original in saturated fat and a bit less sweet. Unfortunately, my version also is quite addictive, so I recommend making a small batch of cookies and placing the remainder of the dough in the refrigerator to bake later. Later is likely to come sooner than you think, as the cookies have a way of disappearing...I didn't think I ate that many....
Air Fryer Cowboy Cookies -- Makes 12
1/4 cup of dark brown sugar
1/4 cup of sugar
2 tablespoons of butter, melted
2 tablespoons of canola oil
1 egg
2/3 cup of quick oats (oatmeal)
1/3 cup of all-purpose flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 cup of chocolate chunks or chips
1/2 cup of shredded coconut
1/2 cup of chopped pecans
In a medium bowl, combine the sugars, butter, and oil. Beat in the egg. Stir in the quick oats, flour, baking powder, baking soda, salt, and cinnamon, then fold in the chocolate chunks/chips, coconut, and pecans. You can bake the cookies now or wrap and stash the dough to bake later. The cookies actually will be better if you let the dough sit in the refrigerator for at least an hour, but, if you need cookies sooner, go ahead and bake them (hey, sometimes you just need a cookie!). Cut pieces of parchment into squares (6-8-inches, depending on your air fryer) to fit your air fryer basket. Using a 1/4-cup measure, drop two cookies on each sheet of parchment, as far apart as you can while leaving space on the edges (about 2 inches apart). Set the temperature on the air fryer for 320 degrees and bake the cookies for 8-10 minutes. You want them to be golden and almost, but not quite set in the middle. Remove the cookies to cool on their parchment and put in another sheet of cookies to bake. Repeat the process with the remaining dough or stash the rest of the dough in the refrigerator to make later (I keep it in the refrigerator for about a week or so).
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