Description
Cowboy Cookies are hearty, chewy cookies loaded with oats, chocolate chips, coconut, and nuts. Perfectly sweet and packed with texture, they’re a satisfying treat for any occasion.
Ingredients
Units
Scale
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups (180 g) old-fashioned oats
- 1 cup (170 g) semisweet chocolate chips
- 3/4 cup (75 g) shredded sweetened coconut
- 3/4 cup (90 g) chopped pecans or walnuts
Instructions
Prepare the Dough:
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Cream butter and sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
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Add eggs and vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
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Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
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Mix the dough:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Add mix-ins:
- Stir in the oats, chocolate chips, shredded coconut, and nuts until evenly distributed.
Shape and Bake:
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Preheat oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
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Portion the dough:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
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Bake:
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
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Cool:
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Customize: Swap out chocolate chips for white chocolate or peanut butter chips, and use almonds or macadamia nuts instead of pecans.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Chewy vs. Crispy: For chewier cookies, slightly underbake them. For crispier cookies, bake an extra 1-2 minutes.