Intro: Cowboy Cookies
Cowboy cookies are the bigger and heartier denizens of the cookie world. With oats in there they have a great texture to them and the chocolate chips inside deliver all sorts of satisfaction. In my opinion, these cookies get the job done in style.
Every time I make them they get eaten fast so I'll often make a double batch and keep one half in the fridge for a couple days and bake them later.
They're also quick and easy to make. The dough comes together in a flash and within 45 minutes or so the first batch is already cooling on the counter.
Step 1: Ingredients
Feel free to play around with the add-ins at the end. Add some nuts or raisins if you want. Just keep those oats in there. That's where the texture comes from and you don't want to mess with that. Extra spices are an option, too. Some people also use a little more sugar, up to 3/4 cup of each.
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
1 1/2 cups semisweet chocolate chips
Pre-heat oven to 350 F
Step 2: Mix It Up
- Mix the dry ingredients in a small bowl.
- Beat the sugars and the butter together in a second bowl until it is creamy and some peaks form.
- Beat in the eggs and the vanilla in the second bowl until combined
- Add the dry ingredients to the wet ingredients in batches and beat it together until combined.
Step 3: Add the Fun
The fun is the chocolate and oats. This is where we get the awesome texture and explosions of chocolatey goodness. Stir it in and your dough is ready to rock.
Step 4: Bake It!
Butter some cookie sheets.
Use a 1/4 cup measuring cup as a scoop for your dough.
Roll the dough into a ball and place it on the cookie sheet. Then press it down so that it's a thick disk.
Put in the oven for 14 to 16 minutes. I like my cookies to be a little chewier and softer so I tend to be on the short side. If you like it crunchier, leave it in a touch longer.
Step 5: Cool It!
Let the cookies cool on the sheet for five minutes and then transfer them to wire racks. After another five minutes they'll be ready to go. Eat them or store them for a few days, it's up to you.
This recipe yields about 20 cookies.
Step 6: Enjoy
These cookies go great with milk or coffee or just on their own.
Eat 'em up and plan out what you're going to cook next.