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12 Days of Cookies Day 11: Coolray Coffee Cafe Cowboy Cookie – Bryan |

12 Days of Cookies Day 11: Coolray Coffee Cafe Cowboy Cookie – Bryan

Bart and Vicki Rhea’s love of cast-iron cooking and coffee led them to develop a Coolray Coffee Cafe Cowboy Cookie recipe that complemented both.

It’s a big cookie packed with oats, chocolate chips, nuts and espresso. The couple was inspired by a coffee shop called Mud Puddle in Neosho, Missouri, that is no longer open that served them a cookie in a 6-inch cast-iron skillet.


“She made us a peanut butter cookie cooked in a skillet, and, man, it was awesome,” he said.

And when they opened their Coolray Coffee Café food truck five years ago, they whipped up a signature cast-iron skillet cookie of their own. It has since become a mainstay on the food truck, at church bake sales, and at family get-togethers with its oats, chocolate chips and pecans. The cookie is baked in a 6-inch cast-iron skillet and can be ordered a la mode, too.

The Coolray Coffee Cafe Cowboy Cookie is the 11th winning cookie recipe in the Tulsa World’s annual 12 Days of Cookies contest. The Rheas will win prizes from the Tulsa World, Boomtown Tees, 114 S. Elgin Ave., and other local businesses for their cookie recipe.

“It’s taken off,” he said. “I’m pumped that we won.”

The food truck also serves a variety of other favorites like an oatmeal creme pie, double fudge brownies and a brown cow cookie.

But if you don’t have a collection of 6-inch cast-iron skillets to bake these cookies, you can still bake them like traditional drop cookies. Rhea said to cut the portions and baking time in half.

Diners can also order cookies from the Coolray Coffee Cafe food truck whenever they’re set up at area events.

COOLRAY COFFEE CAFE COWBOY COOKIE

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups rolled oats

1 cup semisweet chocolate chips

1 cup coarsely chopped pecans, walnuts or peanuts

1 ounce ground espresso, optional

Six 6-inch cast iron skillets, optional

1. Preheat oven to 350 degrees. In a bowl, sift together the flour, baking powder, baking soda, salt and espresso, if using. Set aside.

2. In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Roll about 10 ounces of dough into a ball and set in the center of each 6-inch cast iron skillet. Keep the dough ½ inch from the sides of the skillet.

3. Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool completely before removing from cast iron skillets. Note: Cookies can be baked without skillets. Bake about half the portion in about half the time.

— Recipe submitted by Bart and Vicki Rhea

The Tulsa World asked for your best cookie recipes for its annual 12 Days of Cookies contest. This is the 10th of 12 winners chosen to win prizes from Tulsa World and local businesses. Find a new story and recipe each day in the Tulsa World Scene section through Dec. 14 or visit tulsaworld.com/12daysofcookies.

Day 1: Marbled Toffee Squares

Day 2: Chocolate Buttersweets

Day 3: Give Me A Figgy Cookie

Day 4: Raspberry Filled Christmas Cookies

Day 5: Namamo’s Coffee Scotch Cookies

Day 6: My Take Cookie Bars

Day 7: Lizzies

Day 8: Chocolate Thumbprints

Day 9: Peanut Butter Oat Cookie Bites

Day 10: Peppermint Snow Caps

Category: Skillets  Tags: ,  Comments off
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