Cowboy Cookies

When it comes to cookies, these ones are packed with more tasty stuff than a chuckwagon rolling over the prairies! Chock full of chocolate, and loaded with pretzel bits and toffee pieces, there’s a sweet adventure in every bite. For lunch boxes, picnic baskets, or dessert trays (or even saddlebags!), this is a cookie to be reckoned with.

Prep Time
20 minutes
1 hour chilling time
Cook Time
12 minutes to 14 minutes
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Cowboy cookies with chocolate chips, toffee bits, and pecans on wax paper

Redpath® Dark Brown Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deeper caramel taste, it adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg
Ice Cream Scoop
Ice Cream Scoop
Servings
26 large cookies (36 smaller cookies)
  • 1 cup (88 g) large oat flakes
  • ⅔ cup (70 g) pecans, roughly chopped
  • ⅔ cup (57 g) shredded coconut, unsweetened
  • 2½ cups (313 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • 1 tsp (5 g) baking soda
  • 1 tsp (3 g) ground cinnamon
  • ½ tsp (3 g) salt
  • 1 cup (227 g) butter, melted
  • 1 cup (217 g) Redpath® Dark Brown Sugar, packed
  • ⅔ cup (133 g) Redpath® Granulated Sugar
  • 2 eggs
  • 1 tbsp (15 ml) pure vanilla extract
  • 1 cup (170 g) dark chocolate, roughly chopped
  • ⅔ cup (46 g) pretzels, roughly chopped
  • ½ cup (85 g) semi-sweet chocolate chips
  • ½ cup (74 g) toffee bits
Garnish (optional):
  • flaky sea salt
Instructions

Step 1

Preheat oven to 300°F (149°C). Line a baking sheet with parchment paper.

Step 2

Spread the large oat flakes, pecans, and unsweetened coconut onto the baking sheet. Place sheet into the oven. Toast for 6 to 8 minutes; stir every 2 minutes to prevent burning. Remove from oven and cool completely.

Step 3

Increase oven heat to 350°F (177°C). Line two more baking sheets with parchment paper.

Step 4

In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined.

Step 5

In the bowl of a mixer using the paddle attachment, cream together melted butter with the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar on medium speed until pale in colour and fluffy; 2 minutes.

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Cowboy_Cookies_howto

Step 6

Add the eggs, one at a time, mixing well after each addition. Add and blend in the vanilla extract.

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Step 7

Add in half of the flour mixture, and mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes.

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Cowboy_Cookies_howto

Step 8

Remove bowl from stand mixer. Sprinkle and mix in the cooled, toasted ingredients, the chopped chocolate, pretzel bits, chocolate chips, and toffee bits with a spoon.

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Cowboy_Cookies_howto

Step 9

Cover bowl and chill dough in the refrigerator for at least an hour. Remove from refrigerator and allow chilled dough to come to room temperature; about 10 minutes.

Step 10

With a large ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet, spaced about 2 inches apart. Roll the dough into balls.

Step 11

Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes. Sprinkle tops with flaky sea salt, if using.

Step 12

Place into the preheated oven and bake for 10 to 12 minutes until edges are golden in colour and middles are still slightly soft.

Step 13

Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely.

Step 14

Cookies can be stored between parchment or wax paper in an airtight container for up to 4 days in a cool location or in the freezer for up to 2 weeks.