Yippee ki yay!


Shawn loves a good cowboy movie, and he makes a mean Cowboy Cookie.  While perusing recipes that we wanted to share with our beloved followers (and customers), we came across the recipe that made us want to make a batch right here and now!  Oh, those cookies...oats, coconut, pecans, chocolate chips barely held together with a bit of flour, butter, sugar, eggs...just typing this has us all salivating..  

But who better to create this recipe than our Shawn...VP of Customer Service (yes, we just assign random titles with the changing tide of the business...it makes us feel important, but more importantly it provides plenty of giggles), Head Ball Master, Cake Lounge Interior Designer, and probably the best title - most loyal and reliable coworker ever.  Seriously, EVER!  This is the guy that drives at least an hour one way to The Cake Lounge, and with a smile on his face every single day.  And oh, that smile!  Customers gravitate to his beautifully genuine smile, and we look forward to those pearly whites…”Good mornin’!!!” is his greeting as we walk through the door.  All the occasional nastiness of the morning commute is washed away with Shawn’s smile and happy demeanor.

Shawn is the “man” of our operation.  He is the only male and sometimes we really feel for him...we can (uh um) get a little “out there” with ideas and and giddy with delight, and Shawn shows a calm confidence disagreeing.  He does get overruled.  All the time, cowboys...But Shawn understands that it’s okay, and that maybe, just maybe we will come back to his solution.  It sure has happened before!!

Back to our customers...they LOVE Shawn.  Who wouldn’t???  In a world where “Lovin’, Touchin’, Squeezin’“ is being challenged, Shawn is that super nice guy who loves to give our regulars a big bear hug.  Don’t worry, he doesn’t just come in for a random hug, he asks, ALWAYS, and our customers look forward to his bright attitude and big ole hugs!!!  We do, too, and we have been known on occasion to have a “corporate” group hug...again, in not a creepy way...in a way that we are friends and truthfully care about each other.

We are so grateful for our Shawn and his Cowboy Cookies.  Since we serve espresso beverages, we should be pitching to eat these addictive treats with a latte or such, but the honest route is to suggest a super cold cup of whole milk.  If you’re a dipper, go ahead and dip this cookie in that milk...you will not be disappointed!  Christine eats this cookie slightly cooled with the cold milk.  She can’t resist the melted chocolate while still warm!  Kristen likes to eat hers out of the bag on the way home.  And Shawn, well, he likes to eat his -- in chaps. LOL!

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Yippee Ki Yay! Cowboy Cookies

Oh, those cookies...oats, coconut, pecans, chocolate chips barely held together with a bit of flour, butter, sugar, eggs...just typing this has us all salivating...

Makes: About 24 large cookies

Name of image (title of post is fine)

Prep time:

Cook time:

  • 1 cup chopped pecans
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons honey
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons cinnamon
  • ¾ teaspoon salt
  • 1 cup unsalted butter (8 oz)
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups rolled oats
  • 1 cup milk chocolate chips
  • 1 cup semi sweet mini chocolate chips
  • 1 ½ cups sweetened shredded coconut
  • 1 ½ cups crushed cornflakes

  1. Preheat oven to 350˚F. Grease or line two sheet pans with parchment paper.
  2. Whisk together flour, baking powder, baking soda, cinnamon and salt in a medium size bowl. Set aside.
  3. Combine pecans, olive oil, honey and salt on in a small pan lined with parchment paper or foil. Bake for 3 minutes. Remove from oven and stir to coat pecans with oil/honey mixture. Return to oven and bake for another 6-7 minutes or until pecans are golden brown. Remove from oven and set aside to cool.
  4. Place butter and sugar in the bowl of a stand mixer. Beat on medium speed for 2-3 minute or until light and fluffy, scraping down the bowl half way through.
  5. Add eggs, one at a time while continuing to beat. Add vanilla and mix.
  6. With mixer on low speed, add flour mixture, beating until just combined. Add oats, chocolate chips, coconut, cornflakes, and pecan mixture. (If you want your cookies to look extra special, reserve about 2 tablespoons of each of the chips and 2 tablespoons of the toasted pecans for garnish - see directions for this is step 7). Mix until everything is incorporated.
  7. Using an ice cream scoop (about 3 tablespoons batter), place cookie dough on prepared sheet pans, spacing the cookies 2-inches apart. Flatten each cookie slightly with the palm of your hand. Bake for 10 minutes. If you've reserved some of the chocolate chips and pecans for garnish, remove cookies from oven at this point and scatter a few chocolate chips and pecans over the top of each cookie. Return to oven for another 3-5 minutes or until golden brown. (If you are in a hurry and don't want to do this extra step, just bake the cookies for 12-15 minutes or until golden.) Let cookies cool on sheet pan for 5 minutes then transfer to a cooling rack.
  8. Store in an airtight container or freeze in a covered container.