The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Cowboy Christmas Cookies

Advertisement

Ingredients

1 cup butter, softened to room temperature

1 packed cup light brown sugar

2 tablespoons dark brown sugar

2 eggs

¼ teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

¾ teaspoon cinnamon

½ teaspoon powdered ginger

2½ cups oats

¾ cup dry cherries

½ cup whole hazelnuts

⅓ cup + 1 tablespoon chopped dark chocolate

2 tablespoons chopped candy ginger

¼ cup toasted sweetened coconut

Maldon salt (optional)

Directions

  1. Preheat oven to 325 degrees.
  2. Cream butter and sugars together until fluffy.
  3. Combine eggs and vanilla and add slowly to butter mixture. Scrape bowl.
  4. Combine flour, baking soda, salt, and spices. Add to wet ingredients and mix to combine, scraping bowl.
  5. Mix in oats followed by cherries, hazelnuts, chocolate, candy ginger, and coconut flakes. Mix to combine.
  6. Chill dough for at least 45 minutes. Place 2 tablespoon-size balls of cookie dough onto a cookie tray lined with parchment. Tap the tops to flatten, but don’t press down. Place 3−4 grains of maldon salt on top of the cookie dough.
  7. Bake for 8 minutes, turn tray, then bake for 6−8 more minutes—until golden on the edges but still slightly soft in the middle.
Print Recipe