Description
Chewy Cowboy Cookies with oats, coconut, chocolate chips, nuts, and cinnamon. A hearty treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats (not instant)
- 1 1/2 cups shredded coconut (sweetened or unsweetened)
- 1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
- 1 1/2 cups chopped pecans or walnuts
- 1 cup raisins (optional)
Instructions
- Cream the butter and sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the oats, coconut, chocolate chips, nuts, and raisins: Stir in the rolled oats, shredded coconut, chocolate chips, pecans or walnuts, and raisins (if using). Ensure everything is evenly distributed.
- Chill the dough (optional but recommended): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop the dough onto the baking sheets: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the cookies: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overbake the cookies; they should be slightly soft in the center.
- Feel free to substitute other nuts, such as macadamia nuts or hazelnuts, for the pecans or walnuts.
- Experiment with different types of chocolate, such as dark chocolate or white chocolate chips.
- Add a pinch of nutmeg or cloves to the dough for a warmer, spicier flavor.
- Make them gluten-free: Substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to choose a blend that contains xanthan gum for best results.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 2 months.
- Freezing the dough: You can also freeze the cookie dough for later use. Scoop the dough into individual portions and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. When you’re ready to bake, simply bake the frozen dough balls for a few minutes longer than the recipe calls for.
- Adjusting sweetness: If you prefer a less sweet cookie, you can reduce the amount of sugar slightly. However, keep in mind that sugar also contributes to the texture of the cookies, so reducing it too much may affect the final result.
- High Altitude Adjustments: If you live at a high altitude, you may need to make some adjustments to the recipe. Try reducing the amount of baking powder by 1/4 teaspoon and increasing the amount of liquid (such as milk or water) by 1-2 tablespoons.
- Prep Time: 20 minutes
- Cook Time: 12 minutes