Solar Recipe: Cowboy Cookies

Solar Recipe: Cowboy Cookies

Caleb Garvin

Makes 24 cookies

Makes 12 cookies

Makes 6 cookies

These are hands down our favorite cookies, and we make them more than we'd like to admit: buttery, chewy, loaded with oats, pecans, and chocolate, finished with a sprinkle of flaky sea salt.

The recipe below is written for a full batch of 24 cookies, but most My Solar Ovens won't fit two dozen cookies at once. We recommend halving the recipe to make 12 cookies, or quartering it down to 6, depending on how much you want to bake at a time. Pick your batch size below and the ingredient amounts will update automatically.


How many cookies?
Bake in 4 batches of 6 cookies.
Bake in 2 batches of 6 cookies.
One batch of 6 cookies fits in a single bake.

Ingredients

  • 1 cup browned, unsalted butter
  • 1 1/2 cups light brown sugar
  • 1/2 cup sugar
  • 2 room temp eggs
  • 1 room temp egg yolk
  • 2 1/2 tsp vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 3/4 cups old-fashioned oats
  • 1/2 cup chopped pecans
  • 2 cups chocolate chips
  • Flaky sea salt, for sprinkling
  • 1/2 cup browned, unsalted butter (1 stick)
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 room temp egg
  • 1/2 room temp egg yolk (beat one yolk and use about half; save the rest for scrambled eggs)
  • 1 1/4 tsp vanilla extract
  • 1 1/6 cups all-purpose flour (1 cup plus 2 Tbsp plus 2 tsp)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 7/8 cup old-fashioned oats (3/4 cup plus 2 Tbsp)
  • 1/4 cup chopped pecans
  • 1 cup chocolate chips
  • Flaky sea salt, for sprinkling
  • 1/4 cup browned, unsalted butter (half a stick)
  • 3/8 cup light brown sugar (6 Tbsp)
  • 1/8 cup sugar (2 Tbsp)
  • 1/2 room temp egg (lightly beat 1 egg and use about half; save the rest for scrambled eggs)
  • 1/4 room temp egg yolk (lightly beat 1 yolk and use about a quarter)
  • 5/8 tsp vanilla extract
  • 7/12 cup all-purpose flour (1/2 cup plus 1 Tbsp plus 1 tsp)
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 7/16 cup old-fashioned oats (7 Tbsp)
  • 2 Tbsp chopped pecans
  • 1/2 cup chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your My Solar Oven to 350°.
  2. In a stand mixer, whisk together the browned butter and both sugars for 2 minutes. Whisk in the eggs and yolk until well combined, then whisk in the vanilla.
  3. In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, pecans, and chocolate chips.
  4. Fold the dry ingredients into the wet ingredients, mixing just until combined.
  5. Scoop 2-inch balls of cookie dough onto your prepared baking sheet, leaving 2 inches between each ball. Work in the batches noted above for your My Solar Oven.
  6. Bake for 15 to 25 minutes, or until golden and set on the edges but still slightly soft in the center. Remove from your My Solar Oven and sprinkle with flaky sea salt.
  7. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat with any remaining batches.

 

Pull up a chair in the sun and enjoy. These cookies taste even better knowing the sunshine did the baking.

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