Cowboy Cookies
Delightful cookies bursting with oats, chocolate chips, and nuts, offering a chewy texture and a nostalgic flavor experience.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is soft but not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Spoon and level for accuracy.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 2 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips Can substitute with milk or dark chocolate.
- 1 cup chopped nuts (such as walnuts or pecans) Can omit for nut-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and well-combined (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Fold in the oats, chocolate chips, and chopped nuts until evenly distributed.
- Drop heaping tablespoons of the dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for about 10-12 minutes or until the edges are golden brown.
- Let cookies cool for a few minutes on the baking sheet before transferring to wire racks to cool completely.
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Notes
Serve with a glass of milk or create a cookie bar for gatherings. These cookies can be stored in an airtight container for up to one week and can be frozen for up to three months.