Description
These Best Texas Cowboy Cookies are a deliciously hearty treat loaded with oats, chocolate chips, and pecans, delivering a perfect blend of chewy and crunchy textures. They are easy to make, perfect for snacks or dessert, and feature a subtle hint of cinnamon for added warmth.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups rolled oats
- 1 cup chocolate chips
- ½ cup chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Together Wet Ingredients: In a large bowl, cream the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture. Then beat in the eggs one at a time to fully incorporate them before adding the vanilla extract for flavor.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This evenly distributes the leavening and spices throughout the dough.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Add Oats, Chocolate Chips, and Pecans: Fold in the rolled oats, chocolate chips, and chopped pecans if using, ensuring an even distribution for the classic cowboy cookie texture and flavor.
- Form and Bake the Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating the cookies are done. Then remove from the oven and let them cool on a wire rack to finish setting.
- Serve: Enjoy these freshly baked cookies immediately or store them in an airtight container to maintain freshness for later snacking.
Notes
- You can omit pecans if you have a nut allergy or prefer a nut-free cookie.
- For chewier cookies, slightly underbake by a minute or two and allow them to cool on the baking sheet.
- Use parchment paper or a silicone baking mat to prevent sticking and promote easy cleanup.
- Store cookies in an airtight container at room temperature for up to a week.
