Hand selecting from a plate of cowboy cookies
Photo by Andrew Cebulka

Bring the kitchen sink for this recipe, this is a great alternative for the chocolate chip cookie from chef Tiffany MacIsaac that includes cherries and coconut.

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22−24 cookies

  • 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 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)
  1. Preheat oven to 325 degrees. Using a hand mixer or stand mixer, cream butter and sugars together until fluffy.
  2. In a separate bowl, whisk to combine eggs and vanilla. Resume mixing butter mixture and slowly add eggs, pausing to scrape sides of bowl.
  3. In a medium bowl, combine flour, baking soda, salt, and spices. Add to wet ingredients and mix to combine, scraping bowl. Use a spatula to stir in oats followed by cherries, hazelnuts, chocolate, candy ginger, and coconut flakes. Stir until just mixed. Transfer dough to refrigerator and chill  for at least 45 minutes.
  4. Line a cookie sheet with parchment paper. Use a cookie scoop to portion out balls of cookie dough evenly onto tray. Gently tap the tops to flatten but don’t press down. Sprinkle 3 to 4 grains of maldon salt on top of the cookie dough.
  5. Bake for 8 minutes, turn tray, then bake for 6 to 8 more minutes—until golden on the edges but still slightly soft in the middle.
  • Recipe By
    Chef Tiffany MacIsaac formerly of Birch & Barley and Buttercream Bakeshop in Washington, DC
  • Contributing City
    Washington DC

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