Cowboy Cookies
A delicious twist on the classic cookie, packed with oats, chocolate chips, and pecans, delivering sweetness and texture in every bite.
Ingredients
Main Ingredients
- 1 cup butter, softened Real butter provides the best flavor.
- 1 cup granulated sugar Can substitute with coconut sugar.
- 1 cup packed brown sugar
- 2 large eggs Can use flaxseed meal as an egg replacement.
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups old-fashioned rolled oats Quick oats can be substituted.
- 2 cups semi-sweet chocolate chips Feel free to mix in white chocolate or butterscotch chips.
- 1 cup chopped pecans Can substitute with walnuts or omit.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the oats, chocolate chips, and chopped pecans until evenly distributed.
- Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underdone.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to one week. Reheat in the microwave for 10-15 seconds or freeze for up to three months.
