Description
Classic Cowboy Cookies packed with oats, chocolate chips, coconut, nuts, and toffee bits for a chewy, crunchy, and sweet treat that’s perfect for sharing and snacking.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups rolled oats
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
Add-ins
- 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 Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to ensure even baking and easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, which usually takes about 2-3 minutes using an electric mixer.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition to incorporate fully. Stir in the vanilla extract to combine all flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Mix-ins: Fold in rolled oats, chocolate chips, shredded coconut, and if using, the chopped nuts and toffee bits, ensuring an even distribution of all the ingredients throughout the dough.
- Shape Cookies: Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing each about 2 inches apart. Flatten each dough ball slightly with the back of a spoon or your fingers to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers still feel slightly soft to the touch, indicating a chewy texture.
- Cool: Remove the baking sheets from the oven and let the cookies cool on them for about 5 minutes before transferring the cookies to wire racks to cool completely, preventing sogginess and allowing them to set.
Notes
- For a nuttier flavor, substitute walnuts with pecans or omit nuts if allergic.
- Toffee bits add sweetness and texture but can be omitted for a simpler cookie.
- Ensure butter is softened but not melted for best creaming results.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Freezing baked cookies is possible for up to 3 months; thaw at room temperature before serving.
