Here’s a classic Cowboy Cookies recipe—chewy, hearty, and loaded with oats, chocolate, and nuts, perfect for a snack or dessert.
Ingredients (makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 cups old-fashioned oats
- 1 cup semisweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
2. Cream Butter and Sugars
- In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and smooth.
- Add eggs and vanilla extract; mix until well combined.
3. Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
4. Add the “Cowboy” Ingredients
- Stir in oats, chocolate chips, coconut, nuts, and raisins (if using).
5. Scoop and Bake
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.
6. Cool
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- For extra chewy cookies, slightly underbake by 1–2 minutes.
- Toast the coconut or nuts lightly for a deeper flavor.
- Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
If you want, I can also give a faster, one-bowl version of cowboy cookies that’s less messy but just as tasty. Do you want me to do that?
