Description
These cowboy cookies offer a delightful combination of mildly crisp edges with a soft and chewy center. Packed with rolled oats, semi-sweet chocolate chips, and optional shredded coconut and pecans, this classic cookie recipe is easy to make and perfect for any occasion, delivering a wholesome and satisfying treat every time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups sweetened shredded coconut (optional)
- 1 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Grease your baking sheets with a little oil or butter, or line them with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. Set this aside.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer on medium-high speed to beat the softened butter with the granulated and brown sugars until the mixture is light, fluffy, and well combined, about 3 to 4 minutes. Remember to scrape down the sides occasionally for even mixing.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until combined about halfway.
- Add Oats, Coconut, Pecans, and Chocolate Chips: Fold in the rolled oats, shredded coconut, chopped pecans, and chocolate chips until the dough is uniformly mixed and smooth.
- Shape and Bake: Drop teaspoonfuls of cookie dough onto the prepared baking sheets, spacing them appropriately. Bake in the preheated oven for 8 to 10 minutes until the edges are lightly golden but centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes after baking, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy your cowboy cookies!
Notes
- If you prefer a nut-free cookie, omit the pecans.
- The shredded coconut adds texture and flavor but is optional based on preference.
- Be careful not to overbake; cookies should be slightly soft in the center to maintain chewiness.
- Using room temperature eggs helps achieve a smooth, even batter.
- You can freeze the cookie dough balls for up to 3 months; bake directly from frozen by adding 1-2 extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
