Cowboy Cookies
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Thick, chewy and packed with chocolate, raisins and nuts, these Cowboy Cookies are the real deal! A recipe you’ll make over and over, these are sure to be a family favorite!
Into good cookie recipes? try my Banana Pudding Cookies, Cornflake Cookies, or my super easy Pie Crust Cookies, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Cowboy Cookie Recipe
Hoo, BOY are you going to love these cookies! I mean, unless you hate cookies in general of course. Then you probably won’t like these.
Combining all the good stuff like oats, chocolate chips, pecans and raisins, they’re like a meal in and of themselves!
They are very easy to make and even easier to adapt to whatever you have on hand. They’re definitely what I’d call an “everything but the kitchen sink” kind of cookie, so if you have small amounts of ingredients leftover from other recipes, I say throw them in.
Check out my Cornflake Cookies for another family pleasing recipe!
Why you’ll love this recipe
- Easy to make, just make the batter, refrigerate, scoop and bake!
- Lots of cookies. This recipe makes 3 dozen, so perfect for sharing!
- Adaptable. Check out the notes section for how to change these cookies up.
Frequently Asked Questions
They say cowboy cookies originated in Texas back in the 1800s and were popular with cowboys because they acted like protein bars. They are thick, chewy and full of flavor. You’ll love them!
Refrigerating your cookie dough allows the butter and dough to firm up and solidifies the fat leading to less spreading of the cookie and a softer chewier texture.
Chocolate, nuts, raisins and oats all feature in these cookies.
I have included step-by-step photos and tips and tricks below. If you’d rather skip it, jump to the full recipe card.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. This is plain, all-purpose flour.
- Brown sugar. You can use either dark or light brown sugar.
- Butter. I generally use salted butter in this recipe, but if you only have unsalted butter on hand you can either leave it as is or add in a pinch of salt to your batter.
- Eggs. Large eggs, at room temperature if possible.
- Spices: Cinnamon, nutmeg, ginger, cloves. This is pretty much apple pie or pumpkin pie spice.
- Oats. These are old fashioned oats. The quick cook and steel cut kinds aren’t as good for these cookies. Old fashioned oats are chunkier and add to the texture.
- Raisins. You can use any kind of raisin, golden or regular. Cranberries and apricots are also great substitutes
- Pecans. These are my favorite in this recipe, but I have also used hazelnuts
- Chocolate chips. I use semi-sweet but you can use milk chocolate, dark chocolate, white chocolate or even butterscotch chips. You do you.
Recommended Equipment/Tools
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- Electric stand mixer or hand mixer and bowl
- Baking Sheet
- Parchment paper or silicon baking mat. If you don’t have parchment paper, just lightly spray your baking sheets with nonstick cooking spray.
How to make this recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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Get prepped
Preheat the oven to 350°F and prepare baking sheets with parchment paper, set aside.
Make the dough
Using and electric mixer cream the butter and brown sugar on medium speed until it becomes light and fluffy.
Add in the eggs and vanilla and beat until well combined.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt and oats.
Add flour mixture to the sugar and butter and mix until fully combined.
Stir in the raisins, chopped pecans and chocolate chips.
Refrigerate
Cover bowl and refrigerate dough for 30 minutes.
Scoop and Bake
Using a small cookie scoop, drop cookies on the prepared baking sheet a few inches apart.
Bake for 10-12 minutes until golden brown.
Kylee’s Notes
Storing Cowboy Cookies
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
If you don’t love nuts in your cookies, you can definitely swap out M&M’s for a sweeter cookie. You can even add holiday-colored candies for a fun holiday treat!
A little coconut added to the batter makes a great addition!
Freezing instructions
You can freeze the cookie dough, OR the finished cookies. These cookies freeze well. Make sure the cookies are cooled completely before you store them in an airtight container. They can be frozen for up to 6 months.
- Chocolate Cake Mix Cookies. Just FOUR ingredients in these yummy Chocolate Cake Mix Cookies (aka Cheater Cookies), you’ll be the hero when you pull these out of the oven in less than 30 minutes!
- Crispy Chewy Oatmeal Cookies. These crispy chewy oatmeal cookies are my absolute ideal cookie. Crisp, with a slight chew, lots of vanilla, and butter and EASY to make!
- Breakfast Cookies (Cranberry Oatmeal). Healthy Cranberry Oatmeal Breakfast Cookies with no butter, oil, eggs, flour, or sugar. Which means – I can approve eating cookies for breakfast. And so can you!
- German Chocolate Cookies. German Chocolate Cake in cookie form! Soft, chewy chocolate cookies topped with a creamy, caramel/coconut/pecan frosting and drizzled with melted chocolate.
- Gingerbread Men. Perfectly spiced, with just the right amount of crunch and softness, these Gingerbread Men Cookies are SO yummy! Make these ahead, and plan a decorating party! A fun activity for people of all ages to enjoy!
- Classic Buttery Spritz Cookies These easy Spritz cookies are a great way to spend some time in the kitchen baking with your kids this holiday season!
- Candy Cane Cookies. These adorable and delicious Candy Cane Cookies are so fun to make and are a Christmas staple for holiday baking!
- ALL COOKIE RECIPES
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Cowboy Cookies
Ingredients
- 1 cup butter 2 sticks, softened to room temperature
- 1 1/4 cup brown sugar firmly packed
- 2 large large eggs
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups old fashioned oats regular, not quick cooking
- 1 cup raisins
- 1/2 cup pecans chopped
- 1 cup chocolate chips
Instructions
Get prepped
- Preheat the oven to 350°F and prepare baking sheets with parchment paper, set aside.
Make the dough
- Using an electric mixer cream the 1 cup butter and 1 1/4 cup brown sugar on medium speed until it becomes light and fluffy.
- Add in the 2 large large eggs and 1 teaspoon vanilla and beat until well combined.
- In a large bowl, whisk together the 1 1/2 cup all-purpose flour, 1 teaspoon baking soda, 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon salt and 3 cups old fashioned oats.
- Add flour mixture to the sugar and butter and mix until fully combined.
- Stir in the 1 cup raisins, 1/2 cup pecans and 1 cup chocolate chips.
Chill
- Cover bowl and refrigerate dough for 30 minutes.
Scoop and bake
- Using a cookie scoop drop cookies on the prepared pan and bake for 10-12 minutes until golden brown.
- Cool on a wire rack for 5 minutes.
- Devour.
Video
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Omigosh these are delicious!! Went raisin fans though, so I substituted cinnamon chips. They’re so tasty!! Love your recipes!