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Alex’s Cowboy Cookies
My husband has the biggest sweet tooth I know. There isn’t a night that goes by that I don’t see him chowing down on something sugary before bed. These cowboy cookies are his absolute favorite. I know if I make a batch of these, they’ll be gone in a couple of days!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes 30 cookies 1x
- Category: Bakery
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup raw pecan pieces
- 1/2 cup sweetened shredded coconut
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and oats and toss with a fork to mix.
- In a stand mixer fitted with the paddle attachment, beat the butter, 1 cup of the granulated sugar, and the brown sugar on medium-high speed for 2 minutes, until creamy. With the machine running on medium speed, add the eggs and vanilla and beat for an additional 2 minutes. By hand, fold in the raisins, pecans, coconut, and chocolate chips—the batter will be stiff and thick.
- Put the remaining 1/4 cup granulated sugar in a small bowl. Using a cookie scoop, shape the dough into 2-inch balls, then roll each in your palms to smooth the outside. Dip the ball into the sugar and place on the prepared baking sheets about 1 1/2 inches apart. Use the bottom of a glass to gently press each into a 1 1/2-inch circle.
- Bake for 12 to 15 minutes until the cookies are firm.
- Cool on wire racks. These cookies hold very well and will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
