This is the second Bookshelf-Kitchen post, and I have a yummy treat for y'all. I actually got this recipe from Gillian's (Writer of Wrongs) blog when she made cookies galore this past spring.
Cowgirl Cookies are from To All the Boys I've Loved Before by Jenny Han, which is one of the cutest books ever. If you haven't read it yet, you need to! Here's the Goodreads link and a couple buy links.
These cookies are scrumptious. They smelled so good when they were baking, and they're best while they're still warm (as most cookies are).
The original recipe calls for pecans and more M&Ms and chocolate chips than I used. I really wanted to use pink M&Ms to match the book, but I likely won't find any until Valentine's Day. Ready for the recipe so you can make these cookies yourself?
1 1/3 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 c. quick oats
1/3 c. chocolate chips
1/2 c. mini M&Ms
1/2 c. brown sugar, packed
1/2 c. white sugar
1 egg, lightly beaten
1/2 c. butter, melted
1 t. vanilla
Mix all dry ingredients in a large bowl. Add wet ingredients and mix well. Roll dough into 1 1/2-inch balls, place on a parchment-covered baking sheet, and bake for about 10-15 minutes (original recipe said 10 minutes, but mine needed 15) in a 350-degree oven. Let cool on a brown paper bag. Makes about 24 cookies.
**Note: It's best to form all the cookie balls while the first batch is in the oven. Otherwise the dough starts to get too crumbly.**
Ready to see the finished product?
It's hard to have just one of these cookies, but I managed to limit myself so they'll last. But I'll definitely be making cowgirl cookies a lot!
Have a recipe/book suggestion for From the Bookshelf to the Kitchen? Email it to MDBCnumber1fan [at] gmail [dot] com.