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Fresh Milled Flour Cowboy Cookies

Soft and chewy fresh milled flour cowboy cookies loaded with old-fashioned oats, chocolate chips, shredded coconut, and crunchy pecans.
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies (approx.)

Equipment

  • Grain mill
  • Kitchen scale
  • Stand mixer or hand mixer
  • Cookie scoop

Ingredients

Wet Ingredients

  • ½ cup butter (113 g) softened or melted
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 140 g soft white wheat berries (or another soft wheat grain)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Mix-Ins

  • 1 cup old fashioned oats
  • ¾ cup shredded coconut sweetened or unsweetened
  • ¾ cup chopped pecans
  • ¾ cup chocolate chips

Instructions

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Weigh out the wheat berries and mill on the finest setting of your grain mill.
  • Stir together the freshly milled flour, cinnamon, baking soda, and salt. Set aside.
  • Using a hand mixer or stand mixer, beat the softened butter and brown sugar together until smooth and well combined.
  • Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
  • Add the dry ingredients and mix just until combined.
  • Fold in the oats, coconut, chocolate chips, and pecans.
  • Cover the cookie dough and refrigerate for 1 hour.
  • Using a 2" cookie scoop or heaping spoonful, scoop the chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  • Bake for 10 minutes, or until the edges are lightly golden and the centers are just set.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Notes

Don’t skip the chill time. Refrigerating the dough for at least 60 minutes gives the freshly milled flour and oats time to absorb moisture while firming the butter, which helps the cookies stay thicker as they bake.
 
Avoid overbaking. The centers should still look slightly soft when the cookies come out of the oven. They’ll continue to set as they cool.
 
Different freshly milled grains can absorb moisture differently, so the amount of spread may vary slightly depending on the grain you use.
 
Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.