Cowboy Cookies
Best Cowboy Cookies
These cookies are so incredibly good! Cowboy cookies are sometimes called “everything” cookies. You can play around with the ingredients and add in your favorites, change the type of nuts and leave off the coconut. If you leave off both the coconut and the nuts, add in 1 cup extra of the rolled oats.
I usually make extra dough, then scoop or roll into balls and put them in air-tight storage containers in the freezer. Then I have some ready to make whenever I need them. Enjoy!
Yield: 30
Cowboy Cookies
These crisp, chewy cookies are full of flavor and are always a huge hit. Check out the notes below for important tips on making sure these cookies are a tremendous success.
Prep time: 10 MinCook time: 12 MinInactive time: 1 H & 45 MTotal time: 2 H & 7 M
Ingredients
- 1 ½ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
- ¾ cup unsalted butter - melted (see Notes)
- ¾ cup granulated white sugar
- ¾ cup dark brown sugar (packed)
- 2 large eggs – room temperature
- 1 tsp vanilla extract
- 2 cups old fashioned oats (not quick oats)
- ¼ cup shredded unsweetened coconut
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
- In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream butter and sugars using either a stand or hand mixer. Beat for 2 minutes on medium speed until smooth and creamy. Scrape down the sides of the bowl when needed.
- Add eggs one at a time and beat at medium speed for about 1 minute. Add vanilla and mix well.
- Slowly incorporate the flour mixture using low mixer speed just until well blended. Do not over-mix.
- Remove bowl from stand mixer (if using) and fold in oats with spatula and mix by hand until fully incorporated. Then fold in the chocolate chips, coconut, and walnuts.
- Cover the dough and place in fridge for approximately one hour. Resting the dough not only adds flavor to the cookies, it also helps alleviate over-spreading and gives the oats time to absorb the moisture of the butter and eggs.
- After chilling the dough, preheat oven 340° F .
- Remove dough from fridge and shape into balls or use a small cookie scoop to ensure size consistency. Place approximately 2 inches apart on cookie sheet covered with parchment paper for an even bake.
- Bake for approximately 9 – 14 minutes or until edges are golden or crisp and the middle is slightly set. Let cool for approximately 5 minutes before removing from cookie sheet and placing on wire rack. Enjoy!
Notes
- Melting the butter makes for a chewier cookie and a more consistent texture. I find that if I don’t melt the butter before baking, these cookies tend to spread too much. You can use a microwave or sauce pan to melt the butter but watch to make sure it doesn't burn. It just needs to be almost melted so that if there is just a bit of solid butter, it disappears when you stir it. Cool to room temperature before you start mixing it in with the sugars.
- Don’t skip refrigerating and resting the dough. This is especially important for this recipe as the oats need time to absorb the butter. Refrigerating the dough also enhances the flavor of the cookies.
- You can use light brown sugar instead of dark, but the dark brown sugar has almost twice the molasses which adds a bit of a nutty/toffee flavor to the cookies.
- Oven times vary so keep a close eye on the cookies so they do not over-bake.
- Weighing your flour will always give you better results as the measurements will be completely accurate. If you’re on the fence about weighing your ingredients, try this: If you have a kitchen scale, measure out one cup of flour and then weigh it. Then do it once more. You’ll find that you will get a different result every time with each cup. Once I started measuring my flour, I never went back to using cups.
- Store in airtight container in fridge for up to 3 days or up to 2 weeks in freezer.