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Recipe for Cowboy Cookies | Almanac.com

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Cowboy Cookies

Photo Credit
Ivanna Grigorova/Shutterstock
Yield
Makes about 24 cookies.
Category
Cookies and Bars
Course
Desserts
Occasions
Christmas
Preparation Method
Bake
Sources
Best Home Baking
The Editors
January 18, 2023
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Our Cowboy Cookies recipe is a reader favorite! Packed with yummy mix-ins such as oats, chocolate chips, and pecans (or walnuts), they have a nice, chewy texture. 

You can make it your own and add raisins or cranberries for an even chewier taste; some folks like to add shredded coconut, but since many folks don’t like coconut, we left it out.

These cookies freeze well, too. Perfect for guests or when you don’t want to eat too many at once!

This recipe comes courtesy of The Old Farmer’s Almanac Everyday Baking book.

Ingredients
2 cups old-fashioned rolled oats
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup (1-1/2 sticks) unsalted butter, softened
1/4 cup vegetable shortening
3/4 cup brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
3/4 cup chopped walnuts (or pecans)
Instructions

In a bowl, combine oats, flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, use an electric mixer to beat butter, shortening, and sugars for 2 minutes. Beat in eggs, one at a time, then add vanilla. Stir in dry mixture, about half at a time. Add chocolate chips and walnuts. Cover and refrigerate for 1 hour (or longer; if longer, let sit at room temperature for 10 to 15 minutes before shaping).

Preheat oven to 350°F. Lightly butter two large baking sheets or line with parchment paper.

Using 1⁄4 cup of dough per cookie, shape dough into balls and place on the baking sheet, leaving 2-1/2 inches in between. Flatten balls into 1⁄ 3-inch-thick disks with your fingers. Bake one sheet at a time on the center oven rack for 13 to 14 minutes, turning the baking sheet 180 degrees midway through the baking time. When done, cookies will have browned very lightly and will still look moist beneath the surface. Do not overbake.

Variations

Instructions

Cowboy Cookies with Coconut
Add 1 cup of flaked sweetened coconut to the dough along with the chocolate chips.

Bandana Cowboy Cookies
Omit the chocolate chips and substitute 1 cup of white chocolate chips and 1 cup of Craisins. (The white and red suggest a cowboy’s bandana.)

Peanut Butter Cowboy Cookies
Omit the chocolate chips and substitute 2 cups of peanut butter chips. Or, use 1 cup each of peanut butter chips and chocolate chips.

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Comments

JUDY RANDOLPH (not verified)

1 year 4 months ago

How delighted I was to see Cowboy cookies recipe that I've been making since the late 70's from a Pat Boone recipe I found in the newspaper. I also added peanut butter and maybe the ingredients are not exactly the same, but it was my favorite cookie recipe. I still make it at age 76. thank you!

Paula (not verified)

3 years 1 month ago

Thank you for the recipe. Within the next few hours I hope my home will be filled with the aroma of baking cowboy cookies (made with what I have on hand, i.e., goji berries and hazelnuts) and also a playlist's worth of old-time cowboy songs by the Bunkhouse Orchestra Deseret String Band, beginning with "A Cowboy's Life."

*Not to be confused with Cow Pies.

Shelley Walsh (not verified)

3 years 1 month ago

These look fantastic, but I am wondering if I can use less sugar and if so what would be the least amount of sugar I could use while still having the recipe turn out? I am trying very hard to reduce my overall sugar intake. Thank you.

Hi, Shelley. You could use 1/4 less brown sugar and 1/3 less white sugar. The cookies will be different, but still good.

Lonnie (not verified)

3 years 1 month ago

These cookies always make me one happy cowboy - they are my hands down favorite! In addition to adding coconut, I also switch half of the chocolate chips to butterscotch. Can't beat the combination, although someday I may try half peanut butter chips just for fun. Oh, I also prefer pecans to walnuts.

Margo Haynes (not verified)

4 years 7 months ago

I think someone mentioned the recipes printing without the picture. I always like a photo with my recipes & since not all print that way, I always copy recipes from any site and make a document out of them. I center the title of the recipe at the top of the page with the URL where I got the recipe immediately below it and the over to the far left if there was a photo I save to "my pictures" & then I insert it on the upper left hand corner & immediately below the photo I print out the oven temp unless like in the recipe it is done after chilling the dough & going in a line across the page I list the bake time and the yield of cookies.
Immediately below that on the far left I list the ingredients & below the ingredients the directions. Below that if available I list the nutrition information & below that my notes of any variations I've made if I made any, then I hit print and I have everything just like I want it.
This is a great recipe! I'm curious if we are allowed to submit recipes, have a blessed rest of the year everyone!

Margo Haynes (not verified)

4 years 7 months ago

I made them according to the recipe for the first batch, the second batch was made with semi-sweet chocolate chips & raisins, the third with semi-chocolate chips & packaged chopped dates in place of the raisins, & the last batch with milk chocolate chips and raisins

Sue (not verified)

5 years 8 months ago

We made these with raisins instead of chocolate chips

Diana (not verified)

5 years 8 months ago

Re printing recipe: Just do highlight, copy, paste to your Microsoft Word, edit and print.
Re recipe: Almost like the recipe I got from my mom at least 60 yrs ago - she baked many dozens of "Oatmeal Chocolate Chip" cookies as I was growing up. I don't know how many dozen I've baked over the years, but my original recipe makes about 7 dozen at a time, and I always double the recipe!!! Very good for kids and grandkids.