Side Pannel
Cowboy Cookies Recipe
Cowboy Cookies Recipe
- Recipe Submitted by maryjosh on 03/14/2018
Ingredients List
- 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 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
Directions
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.
With a 3-tablespoon scoop or ¼-cup dry measure, scoop out scant ¼ cup portions 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.
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.
With a 3-tablespoon scoop or ¼-cup dry measure, scoop out scant ¼ cup portions 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.
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