Description
Best Texas Cowboy Cookies are chewy, chewy oat cookies loaded with chocolate chips and pecans, offering a perfect balance of sweetness and hearty texture. These classic American cookies are easy to make and perfect for sharing at gatherings or enjoying as a delightful treat anytime.
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
Add-ins
- 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 ensure even baking and easy cleanup.
- Cream Together Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer until the mixture is light and fluffy. Beat in the eggs one at a time to incorporate fully, followed by the vanilla extract for flavor.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Oats, Chocolate Chips, and Pecans: Fold in the rolled oats, chocolate chips, and chopped pecans (if using) to the dough to create the signature texture and flavor of the cowboy cookies.
- Form and Bake the Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from oven and allow to cool on a wire rack.
- Serve: Enjoy these delicious cookies fresh out of the oven or store them in an airtight container to maintain freshness for later enjoyment.
Notes
- For softer cookies, bake closer to 10 minutes; for crisper edges, bake up to 12 minutes.
- Chopped pecans are optional but add a nice crunch and flavor.
- Make sure butter is softened, not melted, for the best texture.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to one week.
