Cowboy Cookies
Cowboy cookies are a delicious combination of oats, chocolate chips, nuts, and coconut, making them a hearty and satisfying treat.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 2 baking sheets
- 1 parchment paper
- 1 electric mixer or whisk
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans or walnuts
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer or whisk.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Fold in the rolled oats, chocolate chips, chopped nuts, and shredded coconut until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked; they will continue to cook as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Notes
For a variation, feel free to substitute other nuts or add dried fruits, such as cranberries or raisins. Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.