There is no denying – THESE COOKIES ARE SWEET! So good, an overload of chocolate chips, butterscotch chips, coconut and Heath bar makes them so good. Make sure you have plenty of milk on hand to wash them down! I’ve included options for Gluten Free as well as wheat flour.
The Best Cowboy Cookies – Gluten Free & Wheat Flour Versions
Description
Whether you make these with wheat flour or a gluten free flour blend your are in for a treat. My son and I created dealing cookies to see which tasted better. Honestly, you can't really taste or see the difference. We made gluten free for my wife who cannot tolerate wheat and enjoyed the wheat based cookies ourselves.
Ingredients
Wheat Based Recipe
Gluten Free Recipe
Instructions
Wheat Based Recipe Instructions
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Preheat the oven to 350°F and line baking sheets with parchment paper; set aside.
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In a large bowl, mix together flour, baking powder, baking soda, and salt.
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In a separate bowl combine/cream butter, white and brown sugars, then beat in eggs; then stir in vanilla extract.
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Combine dry and wet ingredients slowly and then add oats, choc (and other) chips, Heath Bar and coconut.
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Scoop ~1 oz balls onto cookie sheet and bake for 8-10 minutes.
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Dust each baked cookie with a pinch of sea salt after you pull from the oven. Let cookies cool on the cookie sheet for a few minutes until set and then move to a cooling rack.
Gluten Free Recipe Instructions
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Preheat the oven to 325°F and line baking sheets with parchment paper; set aside.
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In a large bowl, mix together gluten free flour, baking powder, baking soda, xanthan gum, white and brown sugar, salt, corn starch, oats, and coconut.
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In a separate bowl combine butter, eggs and vanilla.
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Combine dry and wet ingredients. The dough will be very thick. If necessary knead with clean hands to ensure all dry ingredients are incorporated.
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Add in chocolate and butterscotch chips and crushed Heath bar using clean hands if necessary to mix in.
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Scoop ~1 t oz and roll into balls – place six onto a cookie sheet and bake for 10 - 13 minutes, until golden brown.
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Dust each baked cookie with a pinch of sea salt after you pull from the oven. Let cookies cool on the cookie sheet for a few minutes until set and then move to a cooling rack.
1. Do a test bake with three cookies to ensure baking time and temp in your oven to prevent burning, flat or undercooked dough. - test 1 ball of dough frozen in freezer for about 15 minutes - test 1 ball of dough chilled in fridge for 15 minutes - test 1 ball of dough at room temp 2. Adjust time and temperature based on best results from test. 3. After baking, let cookies cool on the cookie sheet for a few minutes until set and then move to a cooling rack. 4. I recommend measuring gluten free flour by weight rather than volume. You will have poor results if you do not use a food scale. 5. If your flour blend contains xanthan gum, there is no need to add extra. If there this no xanthan gum in your gf flour, you need to add it (otherwise cookies will fall apart)
