Cowboy Cookies
Thick, chunky, and full of texture, these Cowboy Cookies are packed with oats, chocolate chips, and nuts, making them the ultimate crowd-pleasing treat for any occasion.
Ingredients
Wet ingredients
- 1 cup unsalted butter, softened to room temp Keep butter soft but not greasy.
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temp
- 2 teaspoons vanilla extract
Dry ingredients
- 1 3/4 cups all purpose flour Measure accurately to prevent cakey cookies.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon (optional) Optional but adds lovely flavor.
Mix-ins
- 2 cups old fashioned oats Use old fashioned oats for best texture.
- 1 1/2 cups semi sweet chocolate chips Dark chocolate can be used for a less sweet option.
- 1 cup sweetened shredded coconut Can be skipped and substituted with more oats or nuts.
- 1 cup chopped pecans or walnuts Toast nuts to enhance flavor.
Toppings
- to taste flaky sea salt Optional but recommended for a sweet-salty finish.
Instructions
Preparation
- Preheat your oven to 350 F and line two large baking sheets with parchment paper.
- Gather a medium bowl for dry ingredients and a large bowl for creaming the butter and sugar.
- If your kitchen is warm, set the chocolate chips aside until right before you scoop them to prevent melting.
Mix and Fold
- Cream the softened butter with brown sugar and granulated sugar until smooth and slightly fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time and add the vanilla, scraping down the bowl.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon.
- Add the dry ingredients to the butter mixture and mix on low just until combined. Do not overmix.
- Fold in the oats, chocolate chips, coconut, and nuts. The dough will be thick and jam-packed.
- Chill the bowl for 20 to 30 minutes if desired for thicker cookies.
Bake and Cool
- Scoop about 2 tablespoons per cookie and space them at least 2 inches apart on the prepared baking sheets.
- Press a few extra chocolate chips on top for presentation if desired.
- Bake for 10 to 12 minutes until the edges are golden and the centers look just set.
- Cool on the baking sheet for 5 minutes, then transfer to a rack and sprinkle with flaky salt while warm.
Notes
Use more brown sugar than white for extra chewiness. To store, keep in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 7gFiber: 2gSugar: 18g
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