Cowboy Cookies

It’s unclear where these cookies came from but several states synonymous with cowboys claim them, as does our former First Lady Laura Bush.  Wherever they came from, we sure are glad these cowboy cookies exist!  Pumped up with oats, chocolate, coconut, nuts, and fruit, these new-classic cookies are prime for your next holiday table.

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Votes: 5
Rating: 4.2
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Servings 24 cookies
Prep Time 20 minutes
Cook Time 20 - 22 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Servings 24 cookies
Prep Time 20 minutes
Cook Time 20 - 22 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
As a Gift Cookie Mix
  1. Layer ingredients into a 32 oz gift jar in the order listed, coconut at the bottom and sugar at the top. Seal well and give as a gift, including the baking instructions below.
To Prepare from Mix
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. Mix butter, egg, water, and vanilla extract together in a large bowl. Add cookie mix and mix until fully combined.
  3. Portion dough onto prepared baking sheets, about 2 Tbsp of dough per cookie, leaving 2-inches between each. Bake until set, about 13 – 15 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Full Preparation Instructions
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a bowl, combine baking soda, baking powder, salt, and flour. Set aside.
  3. In a large mixing bowl, mix butter with brown sugar and evaporated cane sugar until creamy and well combined. Add egg and vanilla extract (omit water) and mix until evenly combined.
  4. Add flour mixture to the butter and mix briefly, then add coconut, toasted walnuts, cranberries, chocolate chips, and rolled oats and mix until thoroughly combined.
  5. Portion dough onto prepared baking sheets, about 2 Tbsp of dough per cookie, leaving 2-inches between each. Bake until set, about 13 – 15 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes

*Preheat oven to 350°F.  Chop walnuts and toast, stirring once or twice during baking time, until fragrant, about 7 minutes.  Let cool completely.

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