Texas Cowboy Cookies

This Monday I was in the mood for baking! My husband was off work so I cancelled dinner (sorta, we’d went out for a HUGE lunch so no one was really hungry.) Instead i baked these deliciously amazing cookies at 6:00 P.M. while feeding the kids leftover mac and cheese! I also didn’t have enough butter so I improvised with butter flavored Crisco, thats the same thing, right?

These delicious cookies have the perfect ratio of sweet to salty, plus a little crunch from the pecans. I refer to them as the “Everything but the kitchen sink cookies”.. when y’all ask whats in them because really, everything is in them! When I’m feeling nice I omit the coconut in the recipe because my husband hates coconut flakes (but I LOOORRRVVEEEE coconut, so its an every other batch kinda compromise!)

Recipe is below, enjoy!!



3 C. flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1 1/2 C. butter (room temperature)
1 1/2 C. sugar
1 1/2 C. brown sugar
3 eggs
1 Tbsp. vanilla
3 C. semi-sweet chocolate chips
2 C. Old Fashioned rolled oats
2 C. chopped pecans
2 C. sweetened coconut flakes

*Recipe yields a TON of cookies, so if you don’t want to bake all night, halve the entire recipe!*


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a stand mixer beat butter on medium until smooth. Add sugar and brown sugar and beat for 2 minutes (stop and scrape down sides if needed.) Add eggs one at a time, beating well after each egg. Mix in vanilla.
  4. Stir in flour mixture, blend it until just combined. Add chips, oats, pecans and coconut, mix until fully incorporated.
  5. drop by heaping rounded tablespoon onto an ungreased baking sheet allowing plenty of room between cookies. (I baked 6 cookies at a time on a 10×14)
  6. Bake for 10-12 minutes until edges are slightly golden brown. Allow cookies to cook on pan for about 2 minutes (once they flatten) and then remove to a cooking rack.

Homemade (no bake) Protein Bars

So it’s been a minute since I’ve posted on my blog. SO LONG that we aren’t even a family of 3 anymore and haven’t been for over a year! WHOOPS.

I’m happy to be starting this week off right by a hot workout (thanks Shaun T/Cize) and a batch of protein bars that will last us through the week.

I’ve been meaning to make these bars for some time now (in my previous life I kept these stocked constantly in my fridge/freezer -I like mine SUPER cold). I’ve used this recipe for over 5 years and its my go-to recipe for quick, easy and delicious bars without crazy added preservatives beyond whats in the main ingredients.

To start off you’ll need a sturdy bowl and a SUPER sturdy thick spoon, this stuff gets sticky, some wax/parchment paper, a baking tray, and another glass bowl/heatproof spatula and a pot that your glass bowl fits over (double broiler).


Add all of your dry ingredients to your (Whey protein powder, oat flour, chopped nuts, I used almonds, shredded coconut) to your sturdier bowl and stir to combine. Next add your milk and stir it to begin making your sticky protein “meat” (as my 3 year old calls it). Lastly, add your peanut butter and mix with that sturdy wooden spoon, you’ll get a bit of a workout here! You’ll want to be pretty precise with your measurements, too much liquid will make your bars wilty – you want them to be fairly stiff but not so stiff that they feel like biting into nougat. If you feel like the consistency is off just add more or less milk/powder/flour.


Next, lay out your parchment paper on a baking tray (make sure the tray you use will fit into your freezer!!) Form your bars using your hands and lay/press them onto your parchment paper. I found it easiest and least messy to roll about 2 Tbsp worth of meat between my hands, place it on the parchment paper and then form into a bar. You’ll be able to make about 8 medium sized bars.

Once all of your bars are made, place your tray in the freezer for about 20-30 minutes.


Now that your bars are nicely firm you’ll want to start to double broil your chocolate.


Melt your chocolate and you can either dip your entire bar, or lightly coat the tops by spreading, depending on how much extra calories you wanna add 😉

Return each bar to wax paper once coated and freeze one more time.


Let your 3 year old lick the chocolate spoon and bowl.


Remove and enjoy in moderation! I like to keep my in the fridge because I enjoy them cold.


– 1 1/2 cups Chocolate Whey protein powder

– 3/4 cup of oat flour

– 1/4 cup peanut butter

– 1/8 cup coarsely chopped seeds

– 1/8 cup shredded coconut

-1/2 cup milk or soy milk

Coating : semi-sweet chocolate

225 calories, 15g protein, carbs 12g , of which sugars : 2.5g, 16g fat, 5g fiber