Cowboy Cookies Recipe
This cowboy cookies recipe is the perfect comfort cookie! This cookie is loaded with so much flavor and so many mix ins! From the chocolate chips, to the nuts, there is no shortage of flavor.
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.