Cowboy Cookies
Adapted from The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes From the Farm and Garden [1] by Josh Kilmer-Purcell, Brent Ridge, and Sandy Gluck
Notes
The original recipe calls for maple granola, but feel free to substitute your favorite homemade or store-bought granola.
Ingredients
- 1 cup (5 ounces) all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (2 ounces) packed dark brown sugar
1 large egg
1/2 teaspoon vanilla
3 cups homemade [2] or store-bought granola
Directions
- Position the racks in the upper and lower thirds of the oven and preheat to 350°F. Line two large baking sheets with parchment.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a bowl, with an electric mixer on medium speed, beat the butter with the granulated and brown sugars until well combined. Beat in the egg and vanilla. Beat in the flour mixture. Fold in the granola.
- Drop the dough by tablespoons two inches apart onto the baking sheets. With dampened hands, flatten the dough slightly.
- Bake for 12-15 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through, or until the cookies are golden around the edges and still slightly soft in the center. Let cool for two minutes on the pans, then transfer the cookies to a wire rack to cool completely.
Information
- Category
- Desserts, Cookies
- Cuisine
- North American
- Yield
- 36 cookies