Cardamon Cowboy Cookies

As a kid, I was NOT the biggest fan of oatmeal cookies. Or anything to do with oatmeal for that matter. I HATED it. Maybe because it got too mushy easily or just seemed vaguely healthy, I couldn’t stand it! However, as an adult, I LOVE oats and all of their many uses in my baked goods. These cookies are absolutely delicious, especially straight from the oven! This recipe makes about 48 small cookies and if it was up to me, there wouldn’t be any left by now! These cookie are also part of my new quest for durable and mail-able baked goods! This recipe was from Antoni Porowski’s cookbook, “Antoni in the Kitchen”. Antoni is most well-known for his role in Queer Eye on Netflix specifically for his guacamole and other cooking skills. His original recipe looked delicious but I didn’t have all the ingredients on hand so I had to get a little creative with my substitutions and ended up making a somewhat similar cookie. The way I’ve been describing it to my friends has been a coconut-oatmeal-raisin-chocolate-cardamon cookie; a bit of a mouthful if you ask me! Antoni’s original recipe called for candied ginger along with all the other ingredient so feel free to add that instead of raisins if you’d like!

Honestly, another super simple cookie recipe. It takes a little bit of time to assemble because of the laundry list of ingredients but it’s worth the effort! I made these on a recent snowy day and they were just the thing to warm up my frozen self! If you do have any issues getting all the ingredients, I would recommend checking out the New York Times Cooking website for a good substitution guide. Otherwise, just go with your gut! However, do not leave out the cardamon. It adds a wonderful warmth that really makes the cookie and I couldn’t imagine a worthy substitution. Also, cardamon is a great spice to have on hand regardless because of the flavor punch it adds to any recipe. Also, the pecans need to be roasted for this recipe. It really helps to bring out the flavor of the pecans and is easy to do; there are instructions in the first step of the recipe. I’ve been doing the roasting first thing in the morning so that the pecans are cool by the time I get to baking. I hope you enjoy these cookies just as much as I did and happy baking!

Cardamon Cowboy Cookie Recipe

  • 114 grams (1 cup) pecans
  • 198 grams (2 cups) old fashioned oats
  • 150 grams (1 1/4 cup) All Purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cardamon
  • 170 grams (12 tablespoons or 1 1/2 sticks) unsalted butter
  • 257 grams (1 cup + 3 tablespoons) packed light brown sugar
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 120 grams (1 cup) bittersweet chocolate chips
  • 138 grams (3/4 cup) raisins
  • 26 grams (1/2 cup) shredded unsweetened coconut
  1. Heat oven to 350F with the rack in the middle of the oven. Once heated, roast pecans for 8 minutes or until fragrant. Once cool, coarsely chop.
  2. Whisk together oats, flour, baking soda, salt, and cardamon in a medium bowl. In a separate large bowl, beat together the butter and sugar. Add eggs and vanilla and beat until blended. Add the flour mix to the butter bowl and beat slowly to combine. Fold in the chips, raisins, coconut, and pecans.
  3. Cover and refrigerate for at least 30 minutes or overnight. This is to let the flavors ferment. If chilling overnight, let the dough stand at room temperature for 45 minutes before scooping.
  4. When ready to bake, preheat oven to 350F with racks in the middle and lower thirds of the oven. Line cookie sheets with parchment paper.
  5. Drop dough in heaping tablespoons (this made cookies that were a little small for me so try two tablespoons) and make sure dough is spaced an inch or two away from other dough balls. Bake for 14-16 minutes, rotating the pans halfway through the baking time. Let cool on the pan for five minutes then use a spatula to transfer to wire racks to cool completely. Please use a spatula, my fingers got very burnt on the molten chocolate on the sides of the cookies.
  6. Once cool, eat!

Pumpkin Pecan Chocolate Chip Muffins

Fall is here!!! It has been for several weeks but this past week, the fall baking cravings hit me hard! These muffins are amazing! I made them a few times last year but never with the greatest results. I have a tough time with muffins; they can seem so simple to make but are very easy to under or over mix or bake if you’re making them from scratch. These muffins have been described like mini pumpkin pies and they have been universally loved by my taste-testers! The original recipe calls for walnuts and raisins to be added but I don’t love either of those two in muffins so I made a few changes. Also, with this recipe, I was finally able to use the Halloween themed muffin liners that my boyfriend got me and they make me absurdly happy.

The original recipe is from The Village Baker’s Wife, a cookbook by Gayle Ortiz that came out in the seventies! My neighbor was the first to introduce me to it and it’s been my favorite cookbook to bake out of for all-American favorites. The recipes are near fool proof and are versatile for scaling up and scaling down. The book says that this recipe makes about 18 muffins and it really makes me wonder about the size of the bakery’s muffin tins! This recipe easily makes 30 muffins made in the standard 3 by 4 tins that most people have at home. Being slightly limited by my college dorm, I made a mini loaf with the extra batter because I only have two muffin tins. The muffins don’t take long to bake, 15-20 minutes and are worth waiting for them to cool completely before eating! Like with cookies, the chips become molten in the baking process and will burn your mouth if not cooled! The recipe also doesn’t use a full 15 oz can of pumpkin. It uses most of it but there’s just a little bit left over at the end. I wouldn’t put that extra bit in the recipe because it’ll make it a little too wet and it won’t bake properly. It’s too little to make anything substantial but let me know if you come up with a good use for it because I love not wasting food! Enjoy baking and I hope you’re having a lovely fall!

Pumpkin Pecan Chocolate Chip Muffin Recipe

  • 3 large eggs
  • 446 grams (2 1/4 cup) granulated sugar
  • 170 grams (6 oz or 3/4 cup) unsalted butter, melted and cooled (should still be a liquid)
  • 380 grams (1 2/3 cup) pumpkin puree, canned is fine
  • 400 grams (3 1/3 cup) All Purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground all spice
  • 1/2 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  1. Preheat oven to 400F and line two or three standard muffin tins.
  2. In a large bowl, mix together the eggs, sugar, butter, and pumpkin.
  3. In a smaller bowl, mix together the flour, baking soda, salt, spices, nuts, and chocolate chips.
  4. Gently add the dry ingredients to the wet (flour mix to egg mix). Mix until there are just a few dry spots. Those spots will be absorbed in baking and by leaving a few, it prevents over mixing.
  5. Scoop batter into lined muffin cups with an ice cream scoop.
  6. Bake 15-20 minutes. The muffins are done when a knife inserted in their center comes out clean or when the tops spring back to the touch.
  7. Cool in the tins until cool enough to handle. Cool on a wire rack and eat!