Cowboy Cookies
Delicious and hearty cookies loaded with oats, chocolate chips, and pecans, perfect for a sweet treat any time.
Ingredients
For the dough
- 1 cup unsalted butter, softened Make sure your butter is perfectly softened, not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick oats
- 1 cup chocolate chips (dark or semi-sweet)
- 1 cup chopped pecans Can substitute with walnuts, almonds, or coconut.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mix into the wet mixture until just combined.
- Gently fold in the oats, chocolate chips, and chopped pecans until evenly distributed.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are golden and the center is just set. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, serve the cookies with a glass of milk or your favorite beverage. Enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to a week. Freeze baked cookies for up to three months; reheat in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.