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Cowboy Cookies

Those Yummy Cowboy Cookies

I think of these as Kitchen Sink cookie because they are packed with practically everything in my baking pantry. It's a spin on a recipe I got from Esther Gallagher, who made them for me when I was just home from the hospital with my second child. I didn't think I was hungry for anything but sleep and gazing at my newborn, but whenever Esther showed up with these cookies, still warm from the oven, I always found my appetite.

Ingredients

  • 1 stick (4 ounces) butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup almond butter (or cashew, peanut, or sunflower butter)
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 1 cup rolled or quick oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts
  • 3/4 cup dark or semisweet chocolate chips
  • 2 tablespoons hemp , chia, or flax seeds (or a combination)
  • 1/2 cup dried cherries , dried cranberries, or chopped dried apricots (optional)

Instructions

  1. Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper or a silicone baking mat (or lightly grease with butter or oil).
  2. Using an electric mixer, beat the butter and brown sugar together until creamy and blended. Add the egg, almond butter, and vanilla and mix again until smooth.
  3. In a medium bowl, use a fork to stir together the flour, oats, baking soda, baking powder, and salt.
  4. Add the dry mix to the butter mixture and beat just until blended. One by one with the mixer running, add the coconut, pecans, chocolate chips, hemp seeds, and dried cherries. Mix until the ingredients are evenly incorporated into the batter.
  5. Roll1 1/2-inch balls of batter between your palms and arrange them on the baking sheets, figuring 12 balls per sheet.
  6. Bake the cookies until the batter sets and just begins to go lightly brown, about 11 minutes. Remove from oven and use a juice glass or jelly jar to press down gently on the top of each cookie to flatten slightly.
  7. Cool for 10 minutes and store in a container.