Introducing the Adventure Cookie (aka an Improved Cowboy Cookie)

The Adventure Cookie was made for movement. Whether the day calls for an early trail, a few hours in the garden, or a road trip with a thermos of coffee, this cookie really holds up. It’s crispy edged with a chewy centre, flavourful without being fussy, and packed with ingredients to fuel whatever adventure lies ahead. 

At its roots, it borrows from the classic Cowboy Cookie—oats, nuts, chocolate—but the Flavourfull version adds a few upgrades. Toasted walnuts offer depth and crunch, coconut brings a warm chewiness, tart dried cranberries cut through the richness, and rough-cut pieces of Callebaut dark chocolate make this a real treat. That plus Burlap & Barrel's Royal Cinnamon, Little Pod vanilla paste and a finishing sprinkle of Maldon salt make this a truly delicious cookie. 

What makes the recipe a little unusual, though, is the method. Instead of the usual creamed butter and sugar, this version starts with melted butter. That means it comes together quickly without a mixer—but it also creates a chewier, more cohesive texture. A short resting time allows the oats to absorb the butter and soften just slightly before baking. It’s a simple step, but one that brings everything into balance.

And the chocolate? Flavourfull has carried Callebaut since the beginning, cutting 5 kg professional blocks down into 500g (ish) portions that are easier to chop and store. Available in dark, milk, or white, these Belgian-made blocks are a go-to for pastry chefs thanks to their smooth melt and layered flavour. In this recipe, the dark variety adds richness without overwhelming the other ingredients.

Chopped chocolate blocks also give cookies something chips can’t—a mix of textures. The smaller shards melt into the dough for depth, while larger chunks stay intact and offer bold hits of flavour. Pro tip: Use a serrated knife when chopping; it cuts through the chocolate more cleanly than a chef’s knife and gives you better control. And if you want your cookies to look as good as they taste, set aside some larger chunks to press into the top of each dough ball before baking. It’s a food stylist’s go-to move—and while it's far from essential, it adds to the cookie's appeal. 

Pack a few for a weekend hike, serve them with coffee in the afternoon sun, or wrap them up for someone heading out the door. Wherever they go, they bring a little extra energy with them.

[Order Callebaut Chocolate]

The Adventure Cookie
Makes about 22 cookies

Ingredients
1⅓ cups (180 g) all-purpose flour
1½ tsp Diamond Crystal Kosher Salt
½ tsp baking soda
½ tsp Burlap & Barrel Royal Cinnamon
¾ cup (170 g) unsalted butter, melted
¾ cup (175 g) light brown sugar, lightly packed
¾ cup (150 g) sugar
1 large egg
1½ tsp Little Pod Vanilla Paste
2 cups (170 g) old-fashioned rolled oats
¾ cup (100 g) chopped Callebaut dark chocolate
½ cup (50 g) toasted walnut pieces
½ cup (50 g) dried cranberries
¼ cup (45 g) unsweetened coconut
Maldon salt, for sprinkling

Method

1. In a small bowl, combine the flour, salt, baking soda, and cinnamon. Stir with a fork to blend and set aside.

2. In a large bowl, whisk together the melted butter and both sugars. Add the egg and beat until smooth and uniform. Stir in the vanilla paste and rolled oats.

3. Add the flour mixture and stir just until no dry streaks remain. Fold in the coconut, walnuts, cranberries, and chopped chocolate.

4. Cover the bowl with a plate or plastic wrap and let the dough rest at room temperature for 30–40 minutes (but no longer than 1 hour). This allows the oats to hydrate without compromising the baking soda’s lift.

5. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

6. Roll the dough into 2-tablespoon-sized balls and place about 3 inches apart on the baking sheets. Flatten each ball slightly.

7. Bake one sheet at a time for 12-13 minutes, or until the cookies are golden at the edges, puffed, and just set in the centre.

8. Remove from the oven and sharply bang the tray on the counter to deflate the cookies slightly. Sprinkle with Maldon salt. Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

Pro tip: Banging the pan right after baking helps the cookies settle and spread slightly, creating a chewier centre with crisp, rippled edges.