Sasquatch Cookies are the ultimate treat for anyone craving a rich and chewy cookie packed with a mix of chocolate, nuts, and oats. Inspired by the mythical creature’s rugged and hearty nature, these cookies combine wholesome ingredients with indulgent flavors for a snack that’s both satisfying and unforgettable.
Ingredients
To craft our Sasquatch Cookies, we combine a precise blend of dry and wet ingredients with irresistible mix-ins and toppings. Here’s everything we need to create these rich and chewy delights.
Dry Ingredients
We start with the foundation of the cookie — the dry ingredients. These provide structure, flavor, and texture.
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1 cup chopped walnuts or pecans (for a crunchy, nutty bite)
- 1 cup dark chocolate chunks or chips (minimum 60% cocoa for richness)
Wet Ingredients
The wet components add moisture and help bind the cookie dough, creating that signature chewy texture.
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Mix-Ins and Toppings
Our Sasquatch Cookies get their unique character from these flavorful extras we fold in and sprinkle on top.
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup dried cranberries or raisins
- 1/4 cup mini marshmallows (optional, add for gooey pockets)
- Coarse sea salt (for sprinkling before baking, enhances the flavor contrast)
| Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Dry Ingredients | All-purpose flour | 2 cups | Sifted for lightness |
| Baking soda | 1 teaspoon | Leavening agent | |
| Baking powder | 1/2 teaspoon | Supports rise | |
| Salt | 1/2 teaspoon | Balances sweetness | |
| Rolled oats | 1 1/2 cups | Adds chewiness and texture | |
| Chopped nuts | 1 cup | Walnuts or pecans for crunch | |
| Dark chocolate chunks | 1 cup | Minimum 60% cocoa | |
| Wet Ingredients | Unsalted butter | 1 cup | Melted and cooled |
| Light brown sugar | 1 cup (packed) | Adds moisture and richness | |
| Granulated sugar | 1/2 cup | Enhances sweetness | |
| Eggs | 2 large | Room temperature for even mixing | |
| Vanilla extract | 2 teaspoons | Pure for best aroma and flavor | |
| Mix-Ins & Toppings | Shredded coconut | 1/2 cup (unsweetened) | Adds texture and subtle flavor |
| Dried cranberries/raisins | 1/2 cup | Tartness balances sweetness | |
| Mini marshmallows | 1/4 cup (optional) | For gooey pockets in cookies | |
| Coarse sea salt | To sprinkle | Enhances overall flavor and complexity |
Equipment Needed
To create the perfect Sasquatch Cookies, having the right equipment is essential for ease and precision. Here is the list of essential tools we use step-by-step to ensure consistent, chewy, and flavorful results.
- Mixing Bowls
We need at least two bowls: one large for combining the dry ingredients and one medium for the wet ingredients. Glass or stainless steel bowls work best for durability and easy cleanup.
- Measuring Cups and Spoons
Accurate measurement of ingredients is crucial. Use a set of dry measuring cups for flour, oats, and sugar, and tablespoons or teaspoons for baking soda, vanilla extract, and salt.
- Electric Mixer or Stand Mixer
We prefer an electric hand mixer or a stand mixer to cream the butter and sugars smoothly. This speeds up mixing and ensures even texture without overworking the dough.
- Rubber or Silicone Spatula
Essential for scraping down the sides of the bowl and folding in mix-ins like chocolate chunks, nuts, and shredded coconut without deflating the dough.
- Baking Sheets
Use sturdy, rimmed baking sheets lined with parchment paper or a silicone baking mat. This prevents sticking and promotes even cookie spreading while baking.
- Cooling Rack
For allowing cookies to cool evenly without becoming soggy on the bottom. Cooling racks also help the cookies firm up to the perfect chewy consistency.
- Cookie Scoop or Tablespoon
To portion out consistently sized dough balls. Using a cookie scoop enables uniform baking which prevents undercooked or overcooked cookies.
| Equipment | Purpose | Tips |
|---|---|---|
| Mixing Bowls | Combine ingredients | Use large bowls for easy mixing |
| Measuring Cups | Measure dry ingredients | Level off cups for accuracy |
| Measuring Spoons | Measure small quantities | Use for baking soda and vanilla |
| Electric Mixer | Cream butter & sugar | Prevents over-mixing |
| Silicone Spatula | Fold in mix-ins | Avoid scrapes and deflation |
| Baking Sheets | Bake cookies | Line with parchment/silicone mat |
| Cooling Rack | Cool cookies evenly | Avoids soggy bottoms |
| Cookie Scoop | Portion dough uniformly | Ensures even baking |
Using this specialized equipment boosts our control over texture, flavor, and appearance of every batch of Sasquatch Cookies. It helps us replicate the iconic chewy center and crispy edges that define this delicious treat.
Prep Work
Before we dive into baking, proper prep work sets the stage for perfectly textured Sasquatch Cookies. Let’s ensure everything is ready for a smooth and successful baking session.
Preparing the Baking Sheets
We start by lining our baking sheets with parchment paper or a silicone baking mat. This prevents sticking and promotes even baking. If parchment is unavailable, a light coating of unsalted butter or non-stick spray works well.
- Use sturdy baking sheets for even heat distribution.
- Position racks in the center of the oven to ensure uniform cooking.
- For best results, you can prepare two sheets in advance to switch between batches quickly.
Measuring and Mixing Ingredients
Accurate measurement is crucial for the authentic flavor and texture of Sasquatch Cookies. Here’s how we approach this:
| Ingredient Type | Key Points |
|---|---|
| Dry Ingredients | Sift together flour, baking soda, baking powder, and salt. This ensures even leavening and no clumps. Mix in rolled oats, chopped nuts, and dark chocolate chunks. |
| Wet Ingredients | Melt unsalted butter completely before combining with light brown sugar and granulated sugar. Beat until creamy and fluffy. Add eggs one at a time, mixing well after each addition. Finally fold in pure vanilla extract. |
Pro Tip: Use measuring cups and spoons to guarantee precision. Scooping or heaping ingredients can lead to inconsistencies, affecting dough consistency and final cookie texture.
While mixing, use an electric mixer on medium speed to cream butter and sugars. Then switch to low speed or fold by hand with a rubber spatula to incorporate oats, nuts, chocolate, and mix-ins like shredded coconut or dried cranberries gently.
“Proper mixing is the backbone of chewy and flavorful Sasquatch Cookies. Overmixing develops gluten, making cookies tough. Mixing just until combined keeps them tender and moist.”
This careful preparation ensures our Sasquatch Cookies have the signature chewy center with crispy edges every time.
Instructions
Follow these step-by-step instructions to achieve perfectly chewy and flavorful Sasquatch Cookies every time. Precision and care during each phase will bring out the signature texture and taste we love.
Making the Dough
- In a large mixing bowl, whisk together the dry ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups rolled oats
- 1 cup chopped walnuts or pecans
- In a separate bowl, cream the wet ingredients by beating the following until smooth and pale:
- 1 cup melted unsalted butter (cooled to room temperature)
- ¾ cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Pro Tip: Use an electric mixer on medium speed for about 2–3 minutes to ensure full incorporation and a creamy texture.
- Gradually add the dry mixture to the wet mixture. Using a rubber spatula, fold gently until just combined. Avoid overmixing to maintain a tender chewiness.
Incorporating Mix-Ins
Next, fold in the signature Sasquatch Cookies mix-ins carefully so they distribute evenly. Add:
- ¾ cup shredded coconut
- ½ cup dried cranberries or raisins
- 1 cup dark chocolate chunks
- ½ cup mini marshmallows (optional)
Gently fold the mix-ins until well integrated. The dough should be thick and chunky with visible bits of chocolate and nuts.
| Mix-In | Quantity |
|---|---|
| Shredded coconut | ¾ cup |
| Dried cranberries/raisins | ½ cup |
| Dark chocolate chunks | 1 cup |
| Mini marshmallows | ½ cup (optional) |
Shaping the Cookies
- Using a cookie scoop (about 2 tablespoons), portion out dough balls onto prepared baking sheets lined with parchment paper or silicone mats.
- Space each dough ball about 2 inches apart to allow spreading.
- Lightly press each ball to flatten slightly for even baking.
Baking the Cookies
Preheat the oven to 350°F (175°C). Bake the cookies using the following timeline:
| Baking Stage | Time | Description |
|---|---|---|
| Initial Baking | 10 minutes | Edges firm up, centers still soft |
| Final Touch | 2–3 minutes | Centers set with chewy texture |
- Place the baking sheet on the middle oven rack.
- Bake for 10 minutes until edges start to brown.
- Rotate baking sheets halfway through for even color.
- Bake an additional 2–3 minutes until centers appear set but still soft.
- Remove from oven promptly to avoid overbaking.
Cooling and Setting
Transfer cookies immediately to a cooling rack to cool completely. This lets the cookies firm up while retaining chewiness.
- Leave cookies to rest at room temperature for at least 15 minutes.
- Avoid stacking cookies warm to prevent breakage.
Tips for the Best Sasquatch Cookies
To achieve the perfect Sasquatch Cookies every time, attention to detail is key. Here are our expert tips to elevate the texture and flavor and advice on the best ways to store them for lasting freshness.
Texture and Flavor Enhancements
- Use room temperature eggs and butter. This helps create a smooth, creamy batter for an even crumb.
- Melted unsalted butter adds richness and promotes chewiness. Be careful not to overheat it to avoid cooking the eggs when mixing.
- Brown sugar adds moisture and depth of flavor. We recommend using light brown sugar for a subtle molasses note.
- Do not overmix the dough. Once dry ingredients are combined with the wet, fold gently. Overmixing activates gluten, leading to tougher cookies instead of the classic chewy center.
- Incorporate a mix of chopped nuts such as walnuts or pecans for crunch and complementary flavor.
- Add rolled oats for heartiness and to enhance the chewy texture.
- Dark chocolate chunks provide rich bursts of flavor, offering contrast to the sweetness.
- Try sprinkling coarse sea salt lightly on top of each cookie just before baking. The salt enhances flavor complexity and balances sweetness.
- Chill the dough for 30 minutes before baking when time allows. This step helps the cookies maintain shape and improves flavor melding.
| Tips | Purpose | Effect on Cookie |
|---|---|---|
| Room temperature eggs | Easier mixing | Smooth texture |
| Melted butter | Increased chewiness | Rich moistness |
| Brown sugar | Adds moisture and flavor | Chewy, flavorful |
| Gentle folding | Avoids gluten overdevelopment | Tender chewy bite |
| Chopped nuts | Texture contrast | Crunch and nuttiness |
| Rolled oats | Adds body and texture | Hearty chewiness |
| Sea salt sprinkle | Flavor enhancer | Balanced sweetness |
| Dough chilling | Solidifies fats | Better shape, flavor integration |
Storage Suggestions
- Cool cookies completely on a wire rack before storing to prevent sogginess.
- Store in an airtight container at room temperature to maintain a chewy texture for up to 5 days.
- Place a slice of bread inside the container with the cookies. The bread helps absorb excess moisture and keeps cookies softer longer.
- For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
- Avoid refrigerating cookies as this can dry them out and make the texture firmer than desired.
Following these tips ensures every bite delivers the perfect balance of chewy, crunchy, and rich—true to the Sasquatch Cookies experience.
Make-Ahead Instructions
To enjoy Sasquatch Cookies anytime while preserving their signature chewy texture and rich flavor, mastering make-ahead techniques is essential. Here are our recommended steps to prepare and store the dough or baked cookies ahead of time:
Preparing Dough in Advance
- Once we have combined all ingredients and folded in the mix-ins (chocolate chunks, nuts, coconut, dried fruits), transfer the dough to a lightly greased bowl.
- Cover the bowl tightly with plastic wrap or use an airtight container to prevent drying out and odor absorption.
- Refrigerate the dough for at least 24 hours and up to 72 hours. This chilling step enhances flavor development and strengthens the dough’s texture for optimal chewiness.
| Refrigerator Chilling Time | Outcome |
|---|---|
| 24 hours | Enhanced flavor and texture |
| 48-72 hours | Maximum depth of flavor, firmer dough |
- When ready to bake, allow the dough to sit at room temperature for 10-15 minutes for easier scooping.
- Proceed with portioning and baking as directed in the previous sections.
Freezing Dough for Extended Storage
- Portion the dough into individual cookie-sized balls using the cookie scoop.
- Place dough balls on a parchment-lined baking sheet, spacing them apart to prevent sticking.
- Freeze the dough balls until firm (at least 1 hour), then transfer to a freezer-safe bag or container.
- Label with the date and use within 3 months for the best flavor and texture.
- To bake, thaw frozen dough balls in the refrigerator overnight or on the counter for 30 minutes. Add an extra 1-2 minutes to baking time to accommodate the colder dough.
Storing Baked Sasquatch Cookies
- Allow baked cookies to cool completely on the wire rack before storing.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To maintain moisture and softness, place a slice of bread in the container. The cookies will absorb moisture from the bread without becoming soggy.
- Avoid refrigerating baked cookies as this causes them to dry out and lose their iconic chewy texture.
“Tip: For fresh-from-the-oven taste, warm stored cookies in a 300°F oven for 3-5 minutes or microwave for 10-15 seconds.”
Summary of Make-Ahead Storage Options
| Storage Method | Preparation | Storage Duration | Notes |
|---|---|---|---|
| Refrigerated Dough | Covered bowl/airtight container | 1-3 days | Enhances flavor, easy to scoop and bake |
| Frozen Dough Balls | Frozen individually on baking sheet | Up to 3 months | Thaw before baking, may need longer bake time |
| Baked Cookies (Room Temp) | Cool completely then airtight container | Up to 5 days | Include bread slice to retain moisture |
By following these Make-Ahead Instructions, we ensure our Sasquatch Cookies stay delicious, chewy, and convenient to enjoy whenever the craving strikes.
Conclusion
Sasquatch Cookies offer a delightful blend of textures and flavors that make every bite memorable. With the right ingredients, careful preparation, and attention to baking details, we can create cookies that are perfectly chewy with a satisfying crunch.
By following the tips and techniques we’ve shared, these cookies become more than just a treat—they turn into a fun and rewarding baking experience. Whether you’re baking fresh or enjoying make-ahead dough, Sasquatch Cookies are sure to impress and satisfy every time.
Frequently Asked Questions
What are Sasquatch Cookies?
Sasquatch Cookies are rich, chewy cookies inspired by the mythical Sasquatch. They combine chocolate chunks, nuts, oats, and other wholesome ingredients for a delicious and satisfying treat.
What ingredients are used in Sasquatch Cookies?
The cookies use all-purpose flour, baking soda, baking powder, salt, rolled oats, walnuts or pecans, dark chocolate chunks, melted butter, brown and granulated sugar, eggs, vanilla extract, plus optional mix-ins like coconut, dried fruit, and mini marshmallows.
What equipment do I need to bake Sasquatch Cookies?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer, a rubber spatula, parchment-lined baking sheets, a cooling rack, and a cookie scoop for even dough portions.
How do I prepare for baking Sasquatch Cookies?
Prep by lining baking sheets with parchment or silicone mats, measuring ingredients accurately, sifting dry ingredients, and carefully mixing wet ingredients to maintain chewiness without overmixing.
How do I shape and bake the cookies?
Use a cookie scoop to portion dough onto lined sheets, space evenly, and lightly press the dough balls. Bake at 350°F (175°C) for the recommended time until edges are crispy but centers remain chewy.
What tips help achieve the perfect texture and flavor?
Use room temperature eggs and butter, include a mix of chopped nuts, chill the dough before baking, and avoid overmixing. These steps enhance chewiness, crunch, and flavor balance.
How should Sasquatch Cookies be stored?
Allow cookies to cool completely before storing them in an airtight container at room temperature. Avoid refrigeration to prevent drying. Adding a slice of bread inside the container helps retain moisture.
Can I make Sasquatch Cookies dough ahead of time?
Yes, refrigerate dough for 24 to 72 hours to improve flavor and texture or freeze individual dough balls for up to three months. Thaw and bake as directed for fresh results.
Can baked Sasquatch Cookies be stored for later?
Baked cookies can be stored in an airtight container at room temperature for up to five days. Including a slice of bread inside the container keeps them moist and chewy.
What makes Sasquatch Cookies unique compared to other cookies?
Their blend of oats, nuts, dark chocolate chunks, and optional mix-ins like dried fruit and marshmallows creates a chunky, chewy cookie with crispy edges and complex flavors inspired by the legendary Sasquatch.