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Cowboy Cookies Recipe

Off the Bookshelf: Beekman 1802's Cowboy Cookies

Tried, tested, and true, heirloom recipes hold a certain appeal that is infrequently captured in cookbooks, magazines, or blogs. The Beekman 1802 Heirloom Dessert Cookbook may not be a box filled with recipe cards passed down from one generation to the next, but it aims to capture — and we'd argue, succeeds in evoking — a similar feeling by revolving around recipes from the families of Brent Ridge and Josh Kilmer-Purcell, also known as the Beekman Boys.
In the book, Josh praises these granola-based cowboy cookies as his favorite. "They basically combine every one of my favorite things about every other good cookie into one giant cookie heaven," he writes. We'd have to agree, with one caveat: make sure to use a top-notch granola (homemade or otherwise) in these cookies, as it'll greatly dictate their flavor.

Cowboy Cookies

Adapted from The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes From the Farm and Garden by Josh Kilmer-Purcell, Brent Ridge, and Sandy Gluck


The original recipe calls for maple granola, but feel free to substitute your favorite homemade or store-bought granola.

Cowboy Cookies Recipe


  1. 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 or store-bought granola


  1. Position the racks in the upper and lower thirds of the oven and preheat to 350°F. Line two large baking sheets with parchment.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  3. 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.
  4. Drop the dough by tablespoons two inches apart onto the baking sheets. With dampened hands, flatten the dough slightly.
  5. 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.
Image Source: POPSUGAR Photography / Nicole Perry
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