Christmas Cowboy Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 179kcal

Author: Becky Hardin

These delicious cowboy cookies are perfect for your Christmas baking! Bakery style oatmeal and white chocolate chip cookies are loaded with cranberries, pistachios and coconut flakes for one delicious bite!

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Equipment

Ingredients

12 tablespoons unsalted butter 170 grams (1½ sticks)
1¼ cups all-purpose flour 150 grams
¾ teaspoon baking powder 3 grams
½ teaspoon baking soda 3 grams
1 teaspoon kosher salt 3 grams
½ teaspoon coarse sea salt
1 cup dark brown sugar 213 grams
1 large egg 50 grams, room temperature
1 large egg yolk 14 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
1¼ cups old-fashioned rolled oats 125 grams
¾ cup sweetened shredded coconut 64 grams
¾ cup dried cranberries 128 grams, rough chopped
¾ cup shelled roasted pistachios 90 grams, rough chopped
1½ cups white chocolate chips 255 grams, divided

Instructions

Place the butter into a light-colored saucepan. Heat the butter until it browns. Once brown, let it cool to room temperature.
12 tablespoons unsalted butter
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
1¼ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon coarse sea salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and cooled browned butter together until well combined. Add the egg, egg yolk, and vanilla. Mix well.
1 cup dark brown sugar, 1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet ingredients and mix just until no flour is visible.
Fold in the oats, coconut, cranberries, pistachios, and ¾ cup white chocolate chips. The mixture will be sticky.
1¼ cups old-fashioned rolled oats, ¾ cup sweetened shredded coconut, ¾ cup dried cranberries, ¾ cup shelled roasted pistachios, 1½ cups white chocolate chips
Lightly spray a ¼-cup dry measuring cup with nonstick cooking spray.
Use the measuring cup to scoop the dough. Drop the ¼-cup portions onto the prepared baking sheets, about 2½ inches apart. Space the dough to get 6-8 cookies per sheet.
Bake one sheet of cookies at a time for 14-17 minutes, until edges are set and slightly browned. The centers should be a little puffy and won’t have as much color as the edges. Do not overbake.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to completely cool and repeat with any remaining dough.
Make the white chocolate drizzle: If desired, place the remaining ¾ cup of white chocolate chips into a microwave safe bowl. Melt the chocolate chips. Use a spoon to drizzle the melted chocolate over each cookie. Let the chocolate set before serving or storing.

Notes

Don't over-mix the cookie dough when you add the dry ingredients. Stop mixing once there is no dry flour, over mixing can lead to dense and tough cookies.

Storage: Store Christmas cowboy cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer (without the white chocolate drizzle) for up to 3 months.

Nutrition