Description
These Best Cowboy Cookies are a delightful blend of chewy oats, rich chocolate chips, toasted nuts, and a hint of coconut, creating a hearty and satisfying cookie perfect for any occasion. With their perfect balance of sweetness and texture, they’re a beloved American classic that freezes well and makes great gifts.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Mix-ins
- 2 cups old-fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup chopped pecans or walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which will give your cookies their tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to fully incorporate. Then mix in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry with Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring only until just combined to avoid overmixing, which can make cookies tough.
- Fold in Mix-ins: Gently fold in the old-fashioned oats, semi-sweet chocolate chips, shredded coconut, and chopped nuts until they are evenly distributed throughout the dough.
- Portion the Cookies: Drop heaping tablespoons of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn golden but the centers still look soft to ensure a chewy texture.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies freeze well, making them perfect for gifting or taking on road trips.
- For a chewier cookie texture, slightly underbake and let them cool on the baking tray rather than transferring immediately.
- You can substitute pecans or walnuts based on your preference or what you have available.
