Cowboy Cookies
Cowboy cookies are a hearty blend of oats, chocolate chips, nuts, and coconut, perfect for sharing around a campfire or enjoying with a glass of milk.
Servings: 24 cookies
Calories: 200kcal
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened Base of the cookies, providing richness.
- 1 cup Brown Sugar, packed Adds moisture and caramel-like flavor.
- 1/2 cup Granulated Sugar Contributes sweetness and crispy texture.
- 2 large Eggs Bind ingredients and provide structure.
- 2 teaspoons Pure Vanilla Extract Enhances overall flavor.
- 2 cups All-Purpose Flour Main dry ingredient for body.
- 1 teaspoon Baking Soda Leavening agent for slight rise.
- 1/2 teaspoon Salt Balances sweetness and enhances flavors.
- 2 cups Rolled Oats Adds chewiness and hearty texture.
- 1 cup Semi-Sweet Chocolate Chips Provides bursts of chocolate flavor.
- 1 cup Chopped Nuts (such as pecans or walnuts) Adds crunch and nutty flavor.
- 1 cup Shredded Coconut (unsweetened) Offers chewy texture and tropical flavor.
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients until just combined.
- Fold in the oats, chocolate chips, nuts, and coconut until evenly distributed.
- Drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes until edges are golden and centers are set but soft.
- Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container for several days. Enjoy warm or at room temperature.