Cowboy cookies on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/kovbojskoe-pechene/Notes on ingredients:

      Oats. For this cookie, I use quick oats like "Hercules." But if you want more texture, you can use large flakes.

      Butter. For the best result, use butter with a fat content of at least 80%. It should be at room temperature, soft but not melted before whipping.

      Flour. The recipe is based on regular high-grade flour with about 10% protein. If desired, you can use weaker flour for cakes with 8-9% protein (you will need a little more of it). Strong bread flour will make the cookies tougher, so we set it aside.

      Sugar. The recipe uses 2 types of sugar – white and brown. Brown sugar gives a slight caramel flavor. If you prefer, you can use only one of these types of sugar.

      Eggs. We use medium-sized eggs of caliber C-1 or M, weighing about 50-55 g without the shell. Ideally, the eggs should be at room temperature before adding to the dough. If you don't have time to let the eggs warm up naturally on the counter, you can place them in hot tap water for 15 minutes.

      Nuts. In this recipe, walnuts are used as one of the fillers. This is, in general, a classic for oatmeal cookies. But no one will forbid you to replace them with others if you wish – hazelnuts, cashews, and pistachios work well.

      Chocolate. I used chocolate with about 50% cocoa content in the recipe, and I find this choice ideal in this case. But if you prefer cookies with dark or milk chocolate, you can use them.

      Coconut flakes. Use any of your choice – sweet or unsweetened. Coconut flour does not work as a full substitute, unfortunately.

      Now let's move on to the preparation.

      Sift the flour with baking soda, salt, and baking powder.

      In a separate bowl, beat the room temperature butter with the three types of sugar. The last time I made it without brown sugar, so the mixture in the photo is light.

      Gradually beat in the eggs one by one.

      Mix the flour mixture into the butter-egg mixture, kneading a homogeneous dough.

      Chop the chocolate not too finely, break the nuts into medium pieces. Mix the oatmeal, nuts, chocolate, and coconut flakes into the dough.

      Line a baking sheet with parchment paper. Take 1 tablespoon of dough and form a rough ball the size of a medium mandarin. Place it on the baking sheet. Repeat with the remaining dough. Leave more space between the balls on the baking sheet – about 5-6 cm – as the cookies will spread during baking.

      Bake in a preheated oven at 180 degrees for about 15 minutes per batch. The edges of the finished cookies should start to turn golden.

      Cool on a rack.

      Enjoy your tea time!



       This cowboy cookie recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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