Description
These classic Cowboy Cookies combine the hearty chew of oats, the sweetness of chocolate chips and toffee bits, and the crunch of nuts and coconut to create a delightful treat perfect for any occasion. With a rich buttery base and a perfect balance of textures, these cookies are chewy, chewy, and irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 1/2 cups rolled oats
- 1 cup chocolate chips (semi-sweet or milk)
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup toffee bits (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, which should take about 2-3 minutes. Then add the eggs one at a time, beating well after each addition to integrate fully. Finally, stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and salt throughout the flour.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined to avoid overmixing which can make cookies tough.
- Add the Goodies: Fold in the rolled oats, chocolate chips, shredded coconut, nuts if using, and toffee bits if using. Mix gently until all additions are evenly incorporated.
- Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Flatten each cookie slightly with the back of a spoon or your fingers for even baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are golden brown but the centers remain soft and chewy.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes to set before transferring them to wire racks to cool completely, ensuring they hold their shape and texture.
Notes
- You can omit the nuts or toffee bits if you want a simpler cookie or to accommodate allergies.
- For extra chewiness, slightly underbake the cookies and let them cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
