Here’s a classic Cowboy Cookies recipe—chewy, loaded with oats, chocolate, and nuts, perfect for snacking 🍪🤠
🍪 Cowboy Cookies
🧺 Ingredients (makes about 24 cookies)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups (180 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 3 cups (240 g) old-fashioned oats
- 1 cup (175 g) chocolate chips
- 1 cup (100 g) chopped pecans or walnuts
- ½ cup shredded coconut (optional)
👩🍳 Instructions
- Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. - Cream Butter & Sugar
In a large bowl, cream butter with brown and granulated sugar until light and fluffy. - Add Eggs & Vanilla
Beat in eggs one at a time, then stir in vanilla extract. - Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. - Combine & Add Mix-ins
Gradually add dry ingredients to wet mixture. Stir in oats, chocolate chips, nuts, and coconut if using. - Scoop & Bake
Drop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
Bake 10–12 minutes, until edges are golden but centers are still soft. - Cool
Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack.
🌟 Tips
- For extra chewiness, slightly underbake and let them finish firming on the baking sheet.
- Swap chocolate chips for raisins or butterscotch chips for variation.
- Store in an airtight container for up to 5 days; they also freeze well.
If you want, I can give a giant, gooey skillet version that’s perfect for sharing or serving warm with ice cream.