Violent Ends + Cowboy Cookies
Book: Violent Ends by Shaun David Hutchinson, Neal Shusterman, Brendan Shusterman, Beth Revis, Cynthia Leitich Smith, Courtney Summers, Kendare Blake, Delilah S. Dawson, Steve Brezenoff, Tom Leveen, Hannah Moskowitz, Blythe Woolston, Trish Doller, Mindi Scott, Margie Gelbwasser, Christine Johnson, E. M. Kokie, and Elisa Nader.
Recipe: Cowboy Cookies
Goodness. This book. I know, I'm behind on the times but wow. 17 chapters, each a snippet of a life of a high school shooter, each written by a different author, and they all flow seamlessly into a single novel. That is a feat of brilliance. Brilliance, I tell you.
Is it an awful scary topic? Of course it is, but man oh man is it wonderfully done. As much as I think we shouldn't focus on the shooter of horrific events it is a reminder that they really are people with friends, families, with different sides, and not always 100% pure evil villians.
A book like this needs a STACK of cookies. Like a big ol' stack o' cookies. You will munch through the stress and sadness and beautiful writing. Of course these cookies have to have nuts in them.
Bonus: At the end of the book you get a bunch of new authors for your TBR pile!
Welcome to Middleborough High School, y'all.
Cowboy cookies are a crispy chewy oatmeal cookie with toasted pecans and semi sweet chocolate chips. YUM.
Preheat oven to 375 degrees. While it's preheating toast the pecans and quick oats on separate sheet pans until the oils release, about 5-8 minutes. Allow to cool to room temperature.
Cream butter and both sugars on medium speed for 3 to 4 minutes, until light and fluffy. Stop and scrape at least once.
Add the egg and egg yolk separately, using just the yolk of the second egg reduces the moisture in the batter which makes a thicker cookie. If you like your cookies thinner use the whole second egg.
Beat well and stop and scrape well before each addition. Stir in the vanilla bean paste or extract.
Whisk together the coolest toasted oats, flour, baking powder, baking soda, and salt.
Add flour mixture slowly to batter in thirds. Don't over beat.
Stir in chocolate chip and toasted pecans.
Scoop with a 2oz scoop onto parchment lined sheet pans. I do 5 cookies per half sheet just because I like to leave lots of room for air to circulate but you can do more per sheet.
Bakes at 375 degrees for 15-18 minutes until golden brown.
Let sit on sheet pans for a few minutes and then move to cooling racks.
Adapted from Allrecipes
Makes 16 cookies.
8oz Butter, Unsalted and Softened
5.25oz Granulated Sugar
5.25oz Brown Sugar, preferably dark
1 Large Egg + 1 Large Egg Yolk
2 teaspoons Vanilla Bean Paste (or extract)
8oz All Purpose Flour
6.25oz Oats, I use quick but rolled is fine
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
6oz Chocolate Chips, Semi Sweet or Milk
Preheat oven to 375 degrees. While oven is preheating toast the oats and pecans separately on sheet pans until oils are released. Set aside to cool.
Beat butter and both sugars at medium to medium high speed for 3-5 minutes. Until light and fluffy, stop and scrape at least once.
Add the egg and egg yolk separately, beating well and stopping to scrape between each addition.
Add vanilla bean paste or extract.
Whisk together flour, toasted oats, baking powder, baking soda, and salt. Gradually add to mixer. Beat until just combined.
Stir in chocolate chips and pecans.
Scoop with a 2oz scoop and bake for 15-18 minutes.