Description
Classic Cowboy Cookies packed with oats, chocolate chips, coconut, nuts, and toffee bits for a deliciously chewy and crunchy treat. Perfect for cookie lovers who enjoy a rich, textured bite with a hint of sweetness.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups rolled oats
- 1 cup chocolate chips (semi-sweet or milk)
- 1/2 cup shredded coconut
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup toffee bits
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy removal of cookies after baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer or by hand until the mixture is light and fluffy, which usually takes 2-3 minutes. This step is crucial for a light texture. Then add eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of ingredients and proper leavening in the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar mixture, stirring until just combined to avoid overmixing and tough cookies.
- Add Mix-Ins: Stir in the rolled oats, chocolate chips, shredded coconut, nuts (if using), and toffee bits (if using) until everything is evenly distributed throughout the dough.
- Shape Cookies: Using a tablespoon or a cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Slightly flatten each dough ball with the back of a spoon or your fingers to promote even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown but the center remains soft and chewy.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer the cookies to wire racks to cool completely before serving or storing to maintain their texture.
Notes
- For best results, use room temperature butter to aid proper creaming.
- You can substitute pecans for walnuts or omit nuts if preferred.
- Toffee bits add a delightful crunch but can be left out if unavailable or undesired.
- Cookies will keep fresh in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake and let them cool on the baking sheet.
