Cowboy Cookies

I have come across several different variations of "Cowboy Cookies" over the years. 

After years of playing around with the recipe, I thought I had finetuned it to my family's preference.

A few weeks ago, I went to bake a batch to take to Royce's high school rodeo when I discovered that ALL of my chocolate chips had been snacked on by the chocolate feens in my house... I luckily had a bag of butterscotch chips in the pantry. To my surprise, it ended p being a happy little accident. They were a hit!

Since then, I have made the butterscotch chips a new addition to my original recipe and I'm not mad about it! 

There is something about the holiday season that makes me crave a good cookie with my morning coffee. Since these cookies have oatmeal, doesn't that basically make them a breakfast food??! That is what I'm going with anyway. I hope you enjoy them anytime of the day!

 

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Cowboy Cookies

Shannon Ginochio

Servings

48

Prep Time

10 minutes

Cook Time

12-15 minutes

Category

cookies

My husband's favorite cookie!

Cowboy Cookies

Ingredients

  • 1 Cup Butter, softened

  • 1 Cup Granulated Sugar

  • 1 Cup Dark Brown Sugar

  • 2 Large Eggs

  • 1 tsp Vanilla Extract

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  • 2 Cups All Purpose Flour

  • 1 Tbs Baking Powder

  • 1 tsp Salt

  • 1 tsp Cinnamon

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  • 2 Cups Old Fashioned Oats

  • 1 ½ Cups Shredded Coconut, sweetened

  • 1 Cup Dark Chocolate Chips

  • 1 Cup Butterscotch Chips

  • 1 ½ Cups Pecans, chopped

Directions

  1. Preheat the oven to 350 degrees

  2. In a stand mixer or a large bowl, cream together the softened butter and both sugars. Add the vanilla and continue to mix until combined.

  3. On medium speed, add 1 egg at a time. Mixing well in between additions.

  4. In another bowl, sift together flour, baking powder, salt and cinnamon.

  5. Add the flour mixture to the butter and sugar, ½ a cup at a time mixing well between additions.

  6. Mix in the oats and coconut shreds.

  7. Mix in the chocolate chips, butterscotch chips and pecans and mix until combined.

  8. Line a baking sheet with parchment paper. Use a spoon to scoop out spoonfuls of the dough and place on the baking sheet, leaving space between.

  9. Bake for 12-15 minutes until the cookies are set and no longer look wet.

  10. Allow cookies to cool on the baking sheet until cool enough to handle by hand.