Oh, hey there. Hi.
The following story leans toward the 13 in PG-13. Parental guidance is suggested. The unsavory language has been censored but you’ll likely be able to figure it out. I’m warning you because I’m cool like that and I’m giving you a chance to quietly file out of here and find more appropriate reading elsewhere. I do not mean to offend, but apologies in advance if that happens. You know what they say…
Haters gonna hate.
Anyway. This story is based on actual events. Actually, it’s 100% true. I know. I was there. 😉
The 10 a.m. section of Principals of Accountancy 1 had to be, without a doubt, the most well-attended large lecture on campus. In the fall of 2001, it took all of about 3 weeks for about 750 cocky college sophomores to realize – skip lecture, FAIL Professor C’s exams. There was no all-nighter too exhausting, no hangover too brutal, no snooze button too tempting to keep us away from that lecture. Like a dangling a carrot on a string in front of a pony, my friends.
And so, every Tuesday and Thursday morning, we filed into Foellinger Auditorium to PACK the joint, main floor to balcony. We scribbled feverishly to keep up, bent over our tiny desks, pens flying. There was no time to even look up. Every class ended with a stiff neck and a hand cramp.
One sleepy morning closing in on midterms and deep in through of debits and credits and journals and ledgers, the sound of large, heavy doors banging open in the back of the auditorium caused a collective jump in every seat. Professor C. stopped mid-sentence. Pens halted. Every head turned, every neck stretched like a rubber band as a whooping and hollering stranger rushed down the center aisle.
An audible gasp rippled through the crowd, followed by low, muffled laughter. With his arms up and fists pumping in a blaze of enthusiastic victory, this sudden mid-class distraction was skinny, pale…and practically naked. He sported nothing but a cowboy hat, a red bandana and, wait for it, leopard print thong underwear. Every pair of eyes grew wide in surprise, mouths hung open in stunned silence. Everyone looked around in do-you-see what-I-see? disbelief.
The naked stranger jumped up on stage and shook his bare little bottom for his newly captive audience. All at once the crowd began to clap and cheer wildly. Whistles bounced off the towering ceiling, echoing and piercing through the room. A group in the balcony, no doubt the recently activated frat boys who put the poor pledge up to this, were on their feet, stomping and shouting like the entire thing was a spectator sport.
Suddenly, he turned to face us. He held up his hands and bowed his head to silence the crowd. Shhhhh. He’s gonna say something. A hush fell over the auditorium. He looked up, flashed a million dollar smile, raised his arms above his head once again and shouted to the rooftops at the top his lungs….
“I am Cowboy Dan and I am one bad- mother-!”
Cowboy Dan visiting my accounting lecture is about where my experience with cowboys ends. Now, I know a thing or two about farm boys, who really aren’t cowboys, and I happen to know they love cookies. Especially big, chunky cookies loaded with goodies. I don’t know if cowboys share the same affection, but I’m going to go ahead and say yes. Why not, ya know? And I gotta think a cowboy would love a cookie named especially for him.
These Cowboy Cookies from the Martha Stewart Cookies book are creeping up there as one of my favorite cookies to date. They’re loaded with chocolate chunks, toasted pecans, hearty oats and flaky coconut. They’re a little rugged, a little rough around the edges and probably aren’t going to win a beauty contest any time soon. They’re a bit unassuming, but strong in their silence. Very cowboy-like, if you ask me.
Oh, hey Coconut Haters? Fear not! These cookies are not at all coconut flavored, it’s just another pleasant textural profile to the final product. Try it, you’ll like it. Your cowboys will like them too.
COWBOY COOKIES (Recipe Source: Martha Stewart Cookies)
- 3/4 cup pecans (3 ounces)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
- 6 ounces semisweet chocolate, cut into 1/4-inch chunks
- 1/2 cup shredded unsweetened coconut (unsweetened coconut is a specialty product that I’ve never found at my regular grocery store, I went ahead and used sweetened and it was fine. I reduced the sugar by about tablespoon)
- Cooking spray
- Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
- With an electric mixer cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
- Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
- Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Makes about 5 dozen.