Cowboy Cookies
Cowboy Cookies
Hearty, chewy, and loaded with oats, chocolate chips, and nuts, these classic Cowboy Cookies are packed with flavor and texture. Perfect for lunchboxes, bake sales, or an indulgent snack.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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3 cups old-fashioned rolled oats
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1 cup semisweet chocolate chips
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1 cup shredded coconut (optional)
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1 cup chopped pecans or walnuts
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
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Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
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Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
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Add Mix-ins: Stir in oats, chocolate chips, coconut (if using), and nuts.
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Scoop Cookies: Drop rounded tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart.
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Bake: Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.
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Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
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Mixing bowls (large and medium)
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Electric mixer or whisk
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Measuring cups and spoons
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Baking sheet
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Parchment paper
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Wire cooling rack
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Spatula
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Spoon or cookie scoop
Timing
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Prep Time: 15 minutes
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Cook Time: 10–12 minutes
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Total Time: 25–27 minutes
Serving Size
Makes about 36 cookies
Cowboy Cookies
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
- Spatula
- Spoon or cookie scoop
Ingredients
- 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
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips
- 1 cup shredded coconut optional
- 1 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Add Mix-ins: Stir in oats, chocolate chips, coconut (if using), and nuts.
- Scoop Cookies: Drop rounded tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
Can I make these cookies gluten-free?
Yes. Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Can I make them dairy-free?
Yes. Substitute butter with a plant-based butter alternative and ensure chocolate chips are dairy-free.
Can I use old-fashioned oats or quick oats?
Old-fashioned oats are recommended for texture, but quick oats can be used with slightly softer cookies.
Can I add or substitute nuts?
Yes. Walnuts, almonds, or pecans all work well. You can also omit nuts if desired.
Can I add extra mix-ins?
Yes. Raisins, dried cranberries, or white chocolate chips can be added for variety.
Can I freeze the cookie dough?
Yes. Scoop dough onto a baking sheet and freeze for 1–2 hours, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Can I make smaller or larger cookies?
Yes. Adjust baking time slightly smaller cookies bake faster, larger cookies may need an extra 1–2 minutes.
Can I make the cookies chewier or crispier?
For chewier cookies, use more brown sugar. For crispier cookies, bake 1–2 minutes longer.
Can I use mini chocolate chips instead of regular?
Yes. Mini chips distribute more evenly and give a slightly different texture.
Can I prepare these cookies ahead of time?
Yes. You can prepare the dough and refrigerate for up to 24 hours before baking.
How To Store Cowboy Cookies
Room Temperature:
Store cooled cookies in an airtight container for up to 5 days.
Refrigerator:
Store in an airtight container for up to 2 weeks. Allow cookies to come to room temperature before serving for the best texture.
Freezer:
Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Serving Tips:
Serve as a snack, dessert, or lunchbox treat. Pair with milk, coffee, or tea for a classic combination.
