This is my take on Cowboy Cookies. There are many versions out there but this is how I make them. Don’t feel restricted by the quantities of add-ins, modify with what you have on hand and what you like.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- ¾ cup granulated sugar
- ¾ cups packed light-brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup semisweet chocolate chips
- 1 cup old-fashioned rolled oats
- 1 cup chopped pecans or walnuts
- ½ cup raisins or coconut (optional – coconut is traditional)
Heat oven to 375 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop tablespoon dough onto ungreased baking sheets. Bake for 9 to 11 minutes, until edges are lightly browned. For larger cookies, drop ¼ cup onto cookie sheet and bake for 15 – 17 minutes, rotating sheets halfway through.
Remove cookies to rack to cool.
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