Cowboy Cookies

While it may be a theory that Cowboy Cookies originated in Texas (also thanks to former First Lady Laura Bush for popularizing this high energy cookie) we like to think we are paying homage to Texas cowboys of the Old West. Using our organic Spelt whole grain and Premium All-Purpose flour, these cookies can certainly replace any energy bar in your daily routine....we'd say thats a yeehaw! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Cowboy Cookies

Yield: 2 ½ dozen cookies

 Ingredients:

140g BSM All Purpose flour

100g BSM Spelt whole grain flour

110g rolled oats

130g shredded unsweetened coconut

125g pecans (rough chopped)

150g semi-sweet chocolate chips

5g baking soda

5g baking powder

5g fine sea salt

225g unsalted butter (softened)

220g dark brown sugar

2 large eggs + 1 yolk

10g vanilla extract

Method:

In the bowl of a stand-up mixer or large mixing bowl, cream sugar and butter, together until the mixture looks opaque. Whisk in the eggs and vanilla extract until fully combined.

In a separate mixing bowl, combine the dry ingredients and whisk together. Fold in the chocolate chips, oats, and coconut to the dry mixture. Add half of the dry mixture to the wet mixture, mix on low, then add the second half and mix on low again until it forms a dough.

Allow the dough to chill for at least 1hr or overnight before scooping to desired size. Bake at 350°F for 15-20 min depending on the size. Allow to cool or serve slightly warm. These cookies will store at room temperature in an airtight container for up to one week.

**Chilling cookie dough overnight is best for the flour to fully absorb.