California Cranberry Cowboy Cookies
Have you made Laura Bush’s Cowboy cookies? If you’ve tried them you’d remember. They are beefed up chocolate chip cookies in every sense. I modified Laura’s recipe by switching to whole wheat pastry flour, pairing down sugars, swapping some butter for coconut oil, and adding fun fall cranberries. I make them smaller as they are very filling. The result is “California Cranberry Cowboy Cookies”. Now say “California Cowboy Cookies” 5 times fast! It’s a mouthful and so are these cookies. My Bob took a first bite and said “I don’t know what’s in here but it’s good!” Here’s a sneak peek at the ingredients – chocolate, oats, pecans, cranberries/cherries, a touch of coconut, and a splash of rum, why? holidays 🙂 It’s time to kick up ‘fall cozy’.
I’m not going to be winning any beauty contests with these cookies – that’s why I took pic’s of them right in the tupperware. Let’s be real, a fancy dish and pretty backdrop isn’t going to do much for the overall appeal. Close your eyes and take a bite and you will enter crunchy, chewy, chocolatey, sweetly spiced yumminess. Start with the base batter and switch up the add-ins according to the season. If you can afford the extra sugar grab a cookie for breakfast on the go.
I have been playing with using whole wheat pastry flour in my baking. Sorry, not ‘gluten-free’ friends – still, it’s slightly better for you than white flour.
The consistency is nice, similar to white whole wheat flour if you’ve ever tried that. This whole wheat pastry flour has less of a strong wheat-y flavor than other straight whole wheat flours I’ve tried for baking. There are so many options out there now!
If you feel like getting fancy you can swirl them with some royal icing and stack them up. The recipe makes quite a big batch. I recommend either making a 1/2 batch or making the full recipe and saving half to bake later. You can find some tips on freezing cookie dough HERE.
California Cranberry Cowboy cookies have so much personality – they change on me every time I make them 😉
I guess that’s because I don’t always measure what I’m tossing in by the handfuls – sometimes it’s a bunch of dried berries, other times a variety of nuts. That’s part of the fun.
Note, it’s easy to pump up the flair on these cookies and turn them into “Boozy California Cowboy Cookies”. Simply increase the rum to about 1/4 cup. I have tried it this way and they are even better. Another option is to soap yellow raisins in rum and mix in easy rum raisins. Go for it!
- 3 Cups whole wheat pastry flour (Bob's Red Mill)
- 1 Tablespoon baking powder
- 1 Tablespoon baking soda
- 1 Tablespoon ground cinnamon
- ¾ teaspoon salt
- 1 Cup (2 sticks) butter, softened at room temperature (not melted)
- ⅓ cup coconut oil, melted and cooled
- ⅔ Cups granulated sugar
- ⅔ Cups packed light-brown sugar
- 3 eggs
- 1 Tablespoon pure vanilla extract
- 2 Tablespoons (at least!) rum
- 1½ Cups chocolate chips (semi-sweet)
- 2½ Cups old-fashioned oats
- 1½ Cups unsweetened flake coconut
- 1 Cup dried cranberries or cherries
- 2 Cups chopped pecans and walnuts
- Heat oven to 350 degrees
- Mix flour, baking powder, baking soda, cinnamon, and salt in a bowl
- In a very large bowl beat butter with an electric mixer until creamy
- Bean in sugars, vanilla, and coconut oil until smooth
- Add eggs on at a time and beat until combined
- Stir in flour mixture until incorporated
- Mix in chocolate chips, oats, nuts, and dried berries
- Refrigerate dough for 20 to 30 minutes
- Shape dough into flattened circles, about 1½ inches in diameter
- Bake for 12-14 minutes or until edges are slightly browned
- Store in airtight container
I had a big birthday last week. It’s fun having a birthday at the start of this month of gratitude. I have so much gratitude in my life that my biggest fear is that it will all suddenly change! For now I’m in a good place and have a full heart. This month marks the 3rd year I have been coaching for Kurbo Health. It is also the 2nd year anniversary for OvenHug! Looks like good things start in November, ha!
Thanksgiving is next week. We have been going to Bob’s folks house for over 20 years for our extended family Thanksgiving. My sis’ in law teams up cooking with grandma and our girls help with set up. I’ve always been in charge of desserts plus a side or two. This year I’m bringing pies, cookies, and a big, seasonal kale salad.
Have a very happy Thanksgiving friends!!! Let me know if CCC makes it to your festive dessert table.
Cheers! and much love, – Bita