Recipe:
Ingredient Notes:
- Oats. I use quick oats for this recipe. However, if you prefer a more rustic, heartier texture, feel free to use old-fashioned rolled oats instead.
- Butter. For best results, use butter with at least 80–82% fat content. It should be softened to room temperature before creaming—soft to the touch, but not melted or greasy.
- Flour. This recipe is designed for standard all-purpose flour (around 10% protein). You can use a weaker cake flour (8–9% protein) if you like, though you might need a bit more of it. Avoid strong bread flour, as it will make the cookies too tough.
- Sugar. The recipe calls for two types — granulated white sugar and brown sugar. The brown sugar adds a lovely hint of caramel. If you prefer, you can use just one type, though the flavor and texture will change slightly.
- Eggs. Use medium to large eggs (approx. 50–55g without the shell). Ideally, eggs should be at room temperature. If you’re in a hurry, place them in a bowl of warm tap water for 15 minutes to take the chill off.
- Nuts. Walnuts are used as the main filler here — a true classic for oatmeal cookies. However, feel free to experiment: hazelnuts, cashews, or pistachios all work wonderfully as substitutes.
- Chocolate. I used semi-sweet chocolate with about 50% cocoa content, which I find perfect for this balance. But if you’re a fan of dark or milk chocolate, feel free to use your favorite.
- Coconut flakes. Any kind will do, whether sweetened or unsweetened. Just keep in mind that coconut flour is not a suitable substitute here, as it absorbs moisture differently.
Let’s start cooking!
Sift the flour, baking soda, salt and baking powder together.
In a separate bowl, cream the room-temperature butter with the three types of sugar.
Add the eggs one at a time.
Fold the flour mixture into the butter and egg mixture, then knead until smooth.
Chop the chocolate and break the nuts into medium-sized pieces. Fold the oatmeal, nuts, chocolate and shredded coconut into the dough.
Line a baking sheet with parchment paper. Take 1 tablespoon of dough and shape it into a rough ball about the size of a medium tangerine. Place it on the baking sheet. Repeat with the remaining dough. Leave plenty of space between the balls, as the cookies will spread during baking.
Bake in an oven preheated to 180°C (350°F) for about 15 minutes per batch. The edges of the finished cookies should turn deep golden brown.
Leave to cool on a wire rack.
Enjoy!
This Loaded Cowboy Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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