Cowboy cookie recipe how to#

Corn Starch is a fine, white processed corn flour used for thickening sauces and gravies.Baking Powder - use Baking Powder NOT Baking Soda or Bicarb Soda.It's better not to use older sourdough discard as it will give the cookies an unpleasant sour flavor. Sourdough Discard - you can use sourdough discard or active sourdough starter.The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. Remove from the oven and carefully transfer to a wire rack to cool.Place the cookies into the oven for 13 to 16 minutes at 165C (330F) or until they are golden brown on top but still molten in the centre (see notes on this).You can flatten them a little if you want to, but it's not necessary. Place the dough balls onto the prepared baking sheets. I have used 30g dough balls for this recipe. Use a cookie scoop or large spoon to scoop out balls of dough.The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheet with parchment paper.Cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.Stir together until they are well combined. Now in a separate bowl, combine sourdough starter, melted butter, egg + egg yolk and vanilla extract.Place all of the dry ingredients (all purpose flour, baking powder, corn starch, white and brown sugar, pecans, rolled oats, sweetened coconut, salt and chocolate chips) into a large mixing bowl and combine.

Here's how to make sourdough discard cowboy cookies: After testing a few different sizes, this size consistently baked up well and had a good texture compared to larger and smaller weights. I have used 30g balls of dough for the sourdough cowboy cookies in these photos. I recommend using a good quality cookie scoop to form uniform balls of dough. You literally mix wet and dry ingredients together! How simple is that? I think the hardest part of this recipe is actually creating the balls of dough because after it's been the in the fridge, the cookie dough is very stiff. These sourdough discard cowboy cookies are really easy to mix and bake. How To Make Sourdough Discard Cowboy Cookies These cookies tend to be a little less uniform in shape than traditional chocolate chip cookies. The added rolled oats and pecans give them crunch, but they're still a little chewy in the centre. They are typically made with oatmeal or rolled oats, chocolate chips and pecans.Ĭowboy cookies have a different texture to chocolate chip cookies because they have less flour. What are Cowboy Cookies?Ĭowboy cookies are a type of cookie that is similar to chocolate chip cookies but with a twist. If you love baking and eating sourdough cookies, you might also enjoy these soft sourdough chocolate chip cookies, sourdough jam drops, sourdough snickerdoodles, sourdough peanut butter cookies or these sourdough Anzac biscuits. The dough ferments in the fridge for a few hours to ensure you get a great flavor, texture and sourdough goodness! Use 100g of sourdough starter discard to create these delicious cowboy cookies. Sourdough Discard Cowboy Cookies are crispy on the outer edges, chewy in the middle and bursting with pecans, coconut flakes, rolled oats and chocolate chips.

Cowboy cookie recipe how to#