To share or not to share, that is the question.
And with this huge cookie, its one of much importance. They can be whipped up in less than 25 minutes, making them the perfect cookie to give away as a birthday gift to a friend at school, to satisfy a sugar craving, or if you’re like me, to eat away your feelings while studying biology.
Personally, I feel like cookies the size of your face are always a plus, and so I’ve decided to share this recipe with you guys with the hope that you will partake in my joy as well. I’ve been poking around for a solid single-serving dessert for quite some time now, and I think this cookie takes the cake. Filled with all the good fillings of a classic cowboy cookie along with the odds and ends of whatever was left in my pantry, this cookie is step above the dry, tasteless microwave mug cakes that had previously been my go-to.
The cookie is one part ‘cowboy’ because of its traditional ingredients of chocolate chips and coconut flake, as well as one part ‘compost’ because of the addition of graham crackers, peanut butter, and rolled oats by yours truly. It’s such a fun cookie with its contrasting textures and complementing flavors, and I’m sure you’ll all enjoy it as much as I did. (P.S the recipes for the other two cookies in the picture above are coming your way soon!)
XXL COWBOY COMPOST COOKIE
2 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons beaten egg
2 tablespoons light brown sugar, packed
1/2 teaspoon vanilla extract
2 tablespoons creamy peanut butter
6 tablespoons all-purpose flour
2 tablespoons old-fashioned rolled oats
1/8 teaspoon salt
1/4 cup mini chocolate chips
2 tablespoons unsweetened shredded coconut
1 sheet of graham cracker, broken into small pieces
1. Preheat the oven to 325 degrees Fahrenheit. Line baking sheet with parchment paper and put to the side.
2. In a medium sized bowl, whisk butter and sugar until creamed. Since its only a little bit, you should be able to do this all by hand. Stir in peanut butter, then add the oats, flour, salt, and baking soda. Fold in coconut, graham crackers, and most of the chocolate chips (leave about 2 tablespoons worth on the side).
3. Scoop dough out with a spoon and place onto baking sheet. Use a spoon and shape dough into one large dome. Make sure the dome is tall and round, and then press the remaining chocolate chips into the top of the dough.
4. Bake for 20-22 minutes or until the edges are golden brown and crisp. Take out of oven and allow to cool for 10-20 minutes. Enjoy!
Adapted from Sally’s Baking Addiction