Cardamon Cowboy Cookies

As a kid, I was NOT the biggest fan of oatmeal cookies. Or anything to do with oatmeal for that matter. I HATED it. Maybe because it got too mushy easily or just seemed vaguely healthy, I couldn’t stand it! However, as an adult, I LOVE oats and all of their many uses in my baked goods. These cookies are absolutely delicious, especially straight from the oven! This recipe makes about 48 small cookies and if it was up to me, there wouldn’t be any left by now! These cookie are also part of my new quest for durable and mail-able baked goods! This recipe was from Antoni Porowski’s cookbook, “Antoni in the Kitchen”. Antoni is most well-known for his role in Queer Eye on Netflix specifically for his guacamole and other cooking skills. His original recipe looked delicious but I didn’t have all the ingredients on hand so I had to get a little creative with my substitutions and ended up making a somewhat similar cookie. The way I’ve been describing it to my friends has been a coconut-oatmeal-raisin-chocolate-cardamon cookie; a bit of a mouthful if you ask me! Antoni’s original recipe called for candied ginger along with all the other ingredient so feel free to add that instead of raisins if you’d like!

Honestly, another super simple cookie recipe. It takes a little bit of time to assemble because of the laundry list of ingredients but it’s worth the effort! I made these on a recent snowy day and they were just the thing to warm up my frozen self! If you do have any issues getting all the ingredients, I would recommend checking out the New York Times Cooking website for a good substitution guide. Otherwise, just go with your gut! However, do not leave out the cardamon. It adds a wonderful warmth that really makes the cookie and I couldn’t imagine a worthy substitution. Also, cardamon is a great spice to have on hand regardless because of the flavor punch it adds to any recipe. Also, the pecans need to be roasted for this recipe. It really helps to bring out the flavor of the pecans and is easy to do; there are instructions in the first step of the recipe. I’ve been doing the roasting first thing in the morning so that the pecans are cool by the time I get to baking. I hope you enjoy these cookies just as much as I did and happy baking!

Cardamon Cowboy Cookie Recipe

  • 114 grams (1 cup) pecans
  • 198 grams (2 cups) old fashioned oats
  • 150 grams (1 1/4 cup) All Purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cardamon
  • 170 grams (12 tablespoons or 1 1/2 sticks) unsalted butter
  • 257 grams (1 cup + 3 tablespoons) packed light brown sugar
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 120 grams (1 cup) bittersweet chocolate chips
  • 138 grams (3/4 cup) raisins
  • 26 grams (1/2 cup) shredded unsweetened coconut
  1. Heat oven to 350F with the rack in the middle of the oven. Once heated, roast pecans for 8 minutes or until fragrant. Once cool, coarsely chop.
  2. Whisk together oats, flour, baking soda, salt, and cardamon in a medium bowl. In a separate large bowl, beat together the butter and sugar. Add eggs and vanilla and beat until blended. Add the flour mix to the butter bowl and beat slowly to combine. Fold in the chips, raisins, coconut, and pecans.
  3. Cover and refrigerate for at least 30 minutes or overnight. This is to let the flavors ferment. If chilling overnight, let the dough stand at room temperature for 45 minutes before scooping.
  4. When ready to bake, preheat oven to 350F with racks in the middle and lower thirds of the oven. Line cookie sheets with parchment paper.
  5. Drop dough in heaping tablespoons (this made cookies that were a little small for me so try two tablespoons) and make sure dough is spaced an inch or two away from other dough balls. Bake for 14-16 minutes, rotating the pans halfway through the baking time. Let cool on the pan for five minutes then use a spatula to transfer to wire racks to cool completely. Please use a spatula, my fingers got very burnt on the molten chocolate on the sides of the cookies.
  6. Once cool, eat!

Cinnamon Raisin Sourdough Discard Recipe

This is absolutely my favorite sourdough discard recipe that I’ve done so far and it is BELOVED by my mother. I distinctly remember her asking for a loaf of this bread rather than a birthday cake for her birthday, both of which I ended up providing for her special day. This recipe is adored by my entire household and I usually eat it with a dash of peanut butter and honey in the morning although it’s so sweet that you may not need it. This base recipe is actually the same as another favorite, my sourdough discard dinner rolls!

Like most bread I bake, this freezes well as long as you freeze immediately after it is cooled. I usually defrost by leaving it out overnight but that’s more of a personal preference. I have tried to make this bread vegan before by substituting applesauce for the eggs. Unfortunately, it was a little laggy for me when I did it the first time so you may have to bake it for longer if you do decide to substitute applesauce for the eggs. I didn’t love the taste as much as the normal bread but it’s definitely still very tasty.

One of the biggest mistakes that I made the first time I made this bread was that I rolled it out the wrong way! After the first prove, you should roll it out into a 6″x20″ rectangle. This means that it is six inches wide at the base and twenty inches tall. Guess who thought it was the opposite! I ended up twisting it a little to get it into the pan because it was wayyyyy too long and ended up with something akin to povitica which was yummy but not the original intention. I hope that you enjoy making and eating it as much as my family does and good luck!

Cinnamon Raisin Sourdough Discard Recipe

For the Bread

  • 113 grams sourdough discard (1/2 cup)
  • 361 grams All Purpose flour (3 cups)
  • 2 1/2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 1/4 teaspoon salt
  • 1 large egg
  • 71 grams unsalted butter, softened (5 tablespoons)
  • 152 grams lukewarm water (2/3 cup)

For the Filling

  • 60 grams granulated sugar (1/4 cup)
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoons All Purpose flour
  • 37 grams raisins (1/4 cup)
  • 37 grams chopped pecans (1/4 cup) (Can omit pecans if chosen, add 37 extra grams of raisins or 1/4 cup)
  • 1 large egg beaten with 1 tablespoon water (Meant to be a wash to get the bread to stick together once filling is added)
  1. Combine all the dough ingredients and knead until a soft smooth dough forms. You may need to add additional flour, it shouldn’t be sticky once you’re done kneading.
  2. Place in a greased container and let rise 1 1/2 – 2 hours or until doubled in bulk. Watch it carefully on hotter days, mine will sometimes be done in an hour.
  3. While dough is proving, make the filling. Combine the sugar, cinnamon, flour, raisins, and pecans in one bowl. Beat the egg with one tablespoon of water in another to a watery consistency. Put egg wash in the fridge if you won’t use it immediately after making it.
  4. Deflate dough and place on a floured work surface. Roll dough into a 6″ by 20″ rectangle.
  5. Brush dough with egg wash and sprinkle evenly with filling. Leave a 1″ margin around all sides to make sealing easier.
  6. Roll dough into a log lengthwise, from bottom to top. Pinch ends to seal and pinch long edge closed to seal.
  7. Transfer to a greased loaf pan (mine is a 9″) and let rise for about an hour or until the dough has risen 1″ above the rim of the pan.
  8. Preheat oven to 350F. Bake for 45 minutes. Tent with aluminum foil after the first 20 minutes in the oven. This is to make the internal temperature get up to 190F and this will take an hour or longer without the aluminum hat.
  9. Remove loaf from pan once done and cool. After cooled, freeze or enjoy immediately! Keeps for about 3 days at room temperature.

Note: PLEASE wait for your bread to cool! If you let the heat out too early, it both won’t slice properly and will turn as hard as a rock. By letting the internal temperature cool, the loaf retains moisture for MUCH longer.