How to Make Crispello Crunch Cowboy Cookies: A Step-by-Step Recipe

This recipe of Crispello crunch cowboy cookies is proof that cookies can be fun and exciting, while still being a classic. They’re also healthy, since they are filled with oats, nuts, coconut and chocolate. The oats give them a chewy texture, the coconut brings in warmth, and the nuts add an earthy crunch with every bite. The Crispello adds a signature crackle, giving the cookies a creamy chocolate mix in the centre. So let’s take cookies to the next level with this fun new recipe. Here’s what you need:

Ingredients:

• 1 cup all-purpose flour (maida)
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup rolled oats (not instant)
• ½ cup desiccated coconut
• ½ cup chopped walnuts or pecans
• ½ cup unsalted butter, softened (or ghee)
• ½ cup jaggery powder or brown sugar
• ¼ cup granulated sugar
• 1 egg (or ¼ cup yogurt for an eggless version)
• 1 tsp vanilla extract
• 8 Crispello balls, coarsely chopped (freeze them for 10 mins before chopping)
  
  

Method:

1. Start by preheating your oven to 175C or 350F.
2. Line a large baking tray with parchment paper or a silicone mat. Set aside.
3. In a medium bowl, add the flour, baking soda, baking powder, and salt. You can sift in the flour so that it's smoother and doesn’t form lumps. If it's sifted, it will mix in more easily with the other ingredients. Set aside.
4. In a large mixing bowl, use a handheld mixer or stand mixer to cream the softened butter with jaggery and granulated sugar. Beat until the mixture is fluffy and golden, about 5 minutes. It’s important to ensure that the butter is soft. For the perfect consistency, let the butter sit out at room temperature for about 20 minutes, and then use. If you use cold butter, it will be hard and won’t mix in as easily with the rest of the ingredients. The batter will also be clumpy. And if you try to heat the butter, it will become liquidy and the resultant batter will be runny and messy.
5. Add the egg (or yogurt) and vanilla extract. Beat again until smooth and thick.
6. Now gently fold your flour mixture into the wet ingredients. First add one spoonful of the dry ingredients, gently fold it in until thoroughly combined, then add another spoonful and so on. Continue in this way, till the wet and dry ingredients are thoroughly mixed in. But be careful not to overmix, just ensure everything comes together.
7. Now add the oats, desiccated coconut, and chopped walnuts. Stir until the dough becomes chunky and textured. Use your hands to press and knead it a bit. If you don’t want a lot of bite, chop the walnuts finely, or skip them altogether. The coconut bits will add a different texture and the oats will seamlessly blend into the dough.
8. Now, roughly chop your Crispello pieces. First freeze them for a few minutes beforehand so they slice cleanly without smushing. You want shards of crunch, not a gooey mix. Fold these chocolate pieces into the dough and mix thoroughly. Save a few bits of the chocolate for pressing on top of each cookie before baking. If you want, you can also melt the chocolate before adding it to the dough. This way, the deep chocolate flavor will still be there but it won’t be as crunchy. It’s your call.
9. Cover the dough and refrigerate it for 30 minutes. This helps the flavors meld and prevents too much spreading while baking because when it's cold, it binds more strongly.
10. Scoop 2-tablespoon-sized balls of dough and place them a few inches apart on your tray. Flatten slightly with your fingers. Press a little extra Crispello on top if you're feeling indulgent. This step is optional. If you don't want the extra chocolatey flavor, you don’t need to do this.
11. Bake for about 15 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool. Let them rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
12. Store these cookies in an airtight container for up to a week. Or wrap them in parchment, tie with a ribbon, and gift them to someone.