Cowboy Cookies
This recipe for Cowboy Cookies is for people like me who love cookies that are loaded with textures and flavors. These are chewy, bumpy, crunchy, sweet and tangy - made with whole grain flour, dark chocolate, dried cranberries, old-fashioned oats, coconut and walnuts.
Servings: 60 cookies
Ingredients
- 2 cups white whole wheat flour 240g
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 cups rolled oats 196g, I like extra thick!
- 1 cup shredded unsweetened coconut 88g
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1 cup dried cranberries 120g, or dried cherries
- 1 cup chopped walnuts 117g
- 1/2 cup bittersweet chocolate chips 88g
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together flour, baking soda, cinnamon and salt. Stir in oats and coconut. Set aside.
- Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down the bowl as needed.
- Reduce mixer speed to medium-low and add eggs, one at a time, until combined. Scrape down bowl and add vanilla extract; mix until combined. Add dry ingredients in 2 or 3 additions; then cranberries, walnuts and chocolate chips and mix until just combined.
- Remove bowl from mixer and scrape down sides with a rubber spatula, being sure to incorporate any dry ingredients still in the bottom.
- Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) of dough and place 12 to 15 cookies on prepared baking sheet (number depending on the size of your sheet). Take care to leave an inch or more of space on all sides of each cookie as cookies will spread during baking.
- Bake until golden around the edges and slightly pale in the middle, 12-14 minutes, rotating pan halfway through the cooking time. Transfer cookies on parchment to cooling rack. Repeat with remaining dough.
Video
Notes
If you like to have cookies fresh and warm from the oven, only cook the number of cookies you need for that day. Portion the remaining dough in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag marked with baking temperature and cook time. Bake frozen dough balls frozen adding a minute or two to the cooking time.
Nutrition
Calories: 111kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 50mg | Fiber: 1g | Sugar: 7g | Vitamin A: 104IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.4mg
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