Cowboy Cookies

By Hklbrries

I love these cookies. I love them a lot. I ate way too many of them. So often I give away baking, or I force feed my husband. Not with these bad boys. They have everything I love in cookies. Chocolate chips, peanut butter, oats, coconut and less guilt with the whole wheat flour and flax.

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They have so many different names. Where we live this kind of cookie can be a Cowboy Cookie, or a Ranger Cookie but any name just means there are a lot of things tucked into one cookie. I called them Cowboy Cookies because I felt like it. Tried to come up with something snappy and new but didn’t get very far.

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“They have peanut butter AND actual peanuts,” I stated, looking for advice.

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“Call them Actual Peanut Cookies”

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“Catchy, but no, and besides that ignores everything else in them.”

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“Oh then I don’t know.”

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Thanks, Liz!

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Anyways, Whole Wheat Peanut Butter Oatmeal Cookies with Coconut, Flax, Peanuts and Chocolate Chips is way too long but effectively descriptive. So I present to you Cowboy Cookies.

Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup large flake oats
• 2 tbsp ground flax
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 cup peanut butter
• 1 tsp vanilla
• 1/3 cup coconut
• 1/3 cup peanuts, roughly chopped
• 2/3 cup semi-sweet chocolate chips

Details

Adapted from bakemesomethinggood.com

Preparation

Step 1

Preheat oven to 350 F.

In a large bowl, stir together the whole wheat flour, oats, flax seed, baking powder and baking soda.

Using an electric mixer fitting with a paddle attachment, cream together the butter and sugars.

Add the peanut butter and beat to combine. Scrape the bowl after the addition.

Add the egg and vanilla and beat to combine, scraping the bowl to ensure everything is mixed well.

Add the flour mixture to the wet ingredients and stir on low speed.

Remove bowl from the mixer and add the coconut, peanuts and chocolate chips and stir by hand to disperse throughout the dough.

Using a large rounded scoop, place approximately 2 tbsp of dough on a baking sheet and flatten the dough gently just with your fingers to aid with even baking.

Bake cookies for approximately 10-12 minutes.

Let sit for 5 minutes on the pan before moving them to a cooling rack. They will be very soft just out of the oven but set up in a few minutes.