When you take a glance at my blog, it is no secret that I love to bake. Cakes, cobblers, muffins and breads are my thing. When Pandora is blaring and I am in the kitchen covered in flour, that is my happy place. Chances are you will find some sort of baked good in my house several times a week. I have a long list of things I make that are good or okay. But I have a short list of things that I make excellent. Sweets that elicit yummy noises excellent. Right at the top of that list are these cowboy cookies. What is a cowboy cookie? It is basically a kitchen sink cookie full of oatmeal, chocolate chips, coconut and even dried cranberries. These cookies are soft, chewy and filled with oodles of mini chocolate chips. Everything a cookie should be. When I am invited to any sort of potluck or party, it is pretty much guaranteed I will bring these cookies or chips and salsa. And every single time, everyone loves them. I hope your family enjoys the cookies as much as we do.
A delicious oatmeal chocolate chip cookie
- 3/4 cup Smart Balance Light Butter*
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 1/2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup quick oats
- 1 cup old-fashioned oats
- 1 cup Enjoy Life semi-sweet mini chocolate chips
- 1/2 cup dried cranberries
- 1/4 cup shredded coconut
Pre-heat oven to 350 degrees. Spray two cookie sheets with non-stick cooking spray.
In a medium bowl, mix together Smart Balance Butter, brown sugar and granulated sugar until fluffy.
Add in applesauce and vanilla and mix well. Set aside.
In a large bowl, mix together dry ingredients using a whisk. When well combined, add in mix-ins.
Add wet ingredients to dry ingredient mixture using a rubber spatula. It will seem like too much flour at first, but keep stirring and I promise it will all come together.
Use a cookie scoop to get a generous amount of dough. Place the balls 1 inch apart on prepared cookie sheet. You should be able to fit about 10 cookies per cookie sheet.
Bake for 11 minutes. Remove from the oven and cool for at least 5 minutes on the cookie sheet before moving the cookies to a metal rack to cool completely. Store in an airtight container for up to 5 days. Makes approximately 36 cookies.
*Other butters may have varying results. I have only used Smart Balance Light for this recipe.
Recipe adapted from The Food Allergy Mama's Easy, Fast Family Meals by Kelly Rudnicki.