Cowboy Cookies
Chewy and crunchy cookies filled with oats, chocolate chips, and nuts, perfect for any dessert lover.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder Ensure freshness for best results.
- 1 teaspoon baking soda Ensure freshness for best results.
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Mix-Ins
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups sweetened shredded coconut (optional) Leave out if desired.
- 1 cup chopped pecans (optional) Can substitute with other nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare baking sheets by greasing or lining with parchment paper.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, followed by the vanilla extract, mixing well.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until halfway combined.
- Add the rolled oats, shredded coconut (if using), chopped pecans (if using), and chocolate chips. Stir until the dough is smooth and evenly mixed.
Baking
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, until the edges are light golden brown.
- Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Chill dough for 30 minutes for thicker cookies.