Cowboy Cookies
Delightful cookies packed with oats, chocolate chips, nuts, and optional coconut, offering a satisfying and hearty bite that brings a taste of the wild west.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better incorporation.
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon and level for accurate measurement.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips Feel free to swap with other types of chocolate.
- 1 cup chopped nuts (such as pecans or walnuts) Optional and can be omitted for nut-free version.
- ½ cup shredded coconut (optional) Adds a tropical flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, and beat until well combined.
- In another bowl, mix together the flour, baking soda, and salt.
- Slowly add the dry mixture to the wet ingredients, mixing until just combined.
- Stir in the rolled oats, chocolate chips, chopped nuts, and shredded coconut (if using) until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
Baking
- Bake for 10 to 12 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For chewier cookies, chill the dough for at least 30 minutes before baking. Store cooled cookies in an airtight container for up to a week, or freeze for up to three months.