Valentina Ablaev
This cowboy cookies recipe makes a delicious dessert loaded with many delicious mix-ins. Each cookie is delightfully chewy and crunchy. This dessert is easy to make, and the cookies taste incredible; you won’t be able to have enough!
This cookie recipe is similar to a classic oatmeal cookie but with more textures and flavors.
If you like flavor in every bite, this cookie is for you!
Texas cowboy cookies are great when you have a bunch of ingredients that you’re looking to put to use. The oats that have been sitting in your pantry, along with all the nuts.
These cowboy cookies are a great, inexpensive sweet treat that combines quickly and so much flavor in every bite.
So good!
Why You’ll Love Our Cookie Recipe
I’m not sure if you can have a reason not to make cookies but here are some inspiring reason to go ahead and whip up a quick batch of cookies.
- Perfect snack. This cookie is an excellent snack after lunch that everyone will love. They’re almost like a tastier granola bar!
- Easy baking. This cookie recipe is so easy to recreate, a baker with any skill level can do it!
- No long chilling is required. These cookies only need to rest in the fridge for 30 minutes; it’s worth it, I promise!
What Is In Cowboy Cookies?
- Butter – room temperature butter makes these cookies delightfully rich.
- Sugar – our recipe combines white sugar and brown sugar for an incredible flavor.
- Eggs – large eggs of evenly sized sizes at room temperature are essential.
- Flour – we use all-purpose flour for this recipe but you can also substitute your favorite gluten-free flour.
- Baking soda – helps the cookies spread.
- Cinnamon – gives these cookies an incredible earthy flavor.
- Add-ins – to complete the cookies we use old-fashioned oat, nuts, and semisweet chocolate chips.
See the recipe card below for a full list of ingredients and quantities.
How to Make Homemade Cowboy Cookies
- Wet ingredients. Beat together butter and sugars in a bowl until light and fluffy. Whisk in the eggs and vanilla.
2. Dry ingredients. Sift together flour, baking soda, cinnamon, and salt.
3. Combine. Fold the flour mixture into the wet ingredients.
4. Mix-ins. Add in the oats, walnuts, and chocolate chips and fold gently.
5. Form cookies. Line two large baking sheets with parchment paper; set aside. Scoop 2-inch cookie dough balls onto the prepared baking sheets.
6. Bake. Bake the cookies in the oven at 350°F for 12 minutes or until the cookies are golden.
Chef’s Tips:
- This recipe will make 24 medium cookies. For larger cookies, you’ll want to bake an extra minute, and for smaller cookies, bake a minute less. All ovens are different, so be sure to keep an eye out for those cookies.
- Customize the cookies. Add dried fruit to your cookies for an extra kick of flavor! Raisins or cranberries, like in our cranberry white chocolate chip cookies!
- Cook one sheet of cookies at a time. This batch will make medium cookies. If your cookies don’t fit on one sheet, we recommend baking the cookies one sheet at a time. Keep the leftover batter in the fridge before baking so that the batter is cold when you throw it in the oven.
- Let the cookies rest. This is the hardest step of all… waiting! Once the cookies are baked, let them rest until they have cooled. This will help the center harden and finish cooking, creating a crisp exterior and a chewy, soft center.
Recipe FAQs
You can opt out of using nuts if you don’t like them!
For this recipe, we like to use pecans, but you can add walnuts, almonds, and even pistachios.
You can use a cookie scooper to get even cookies.
To make the dough in advance, refrigerate it for up to 48 hours before baking.
Store & Reheat
- Storage. Keep the cookies in an airtight container for a few days at room temperature.
- Freeze. The baked cookies can be frozen to store for later! Arrange the cookies in a single layer on a baking sheet or a freezer bag, and freeze. Store for up to 3 months. Thaw: Place the cookies in the fridge, allow them to thaw overnight, and enjoy the next day! You can add the frozen cookies to the oven and bake for a few minutes to enjoy freshly baked cookies.
More Recipes
If you enjoyed this cowboy cookie recipe, be sure to try our other delicious cookie recipes; here are some of our favorites:
If you tried this cowboy cookie recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Cowboy Cookies Recipe
Ingredients
- 1 cup unsalted butter room temp (2 sticks)
- 3/4 cup light brown sugar lightly packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 1/4 cup flour all purpose
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 teaspoon salt
- 1 cups old-fashioned oats
- 1/2 cup walnuts chopped
- 1 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F at step 8. Line two large baking sheets with parchment paper; set aside.
- In a large bowl, using a whisk, beat the butter and sugars until well combined, about 2 minutes.
- Whisk in the eggs one at a time and the vanilla.
- In a separate large bowl, combine the flour, baking soda, cinnamon, and salt into the wet ingredients.
- Add the oats, pecans, and chocolate chips.
- Fold the dry ingredients into the wet ingredients, mixing just until combined.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets; you should have 24 cookies.
- Refrigerate the scooped cookies for 30 minutes while the oven is preheating.
- Bake, one sheet at a time, in a preheated oven for 12 minutes or until cookies are golden and set at the edges and still slightly soft in the center.
- Cool cookies on a baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Cook one sheet of cookies at a time. This batch will make large batches of cookies, and if your cookies don’t fit on one sheet, we recommend baking the cookies one sheet at a time. Keep the leftover batter in the fridge before baking so that the batter is cold when you throw them in the oven.
- Let the cookies rest. This is the hardest step of all… waiting! Once the cookies are baked, let them rest until they have cooled. This will help the center harden and finish cooking, resulting in a crisp exterior and a chewy, soft center.
- Storage. Keep the cookies in an airtight container for a few days at room temperature.
- Freeze. The baked cookies can be frozen to store for later! Arrange the cookies in a single layer on a baking sheet or a plastic bag, and freeze. Store for up to 3 months. Thaw: Place the cookies in the fridge and allow to thaw overnight and enjoy the next day! You can add the frozen cookies into the oven and bake for a few minutes to enjoy freshly baked.
