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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!
Step by step photos and instructions below!
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.
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 instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities 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.
- 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
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350 degrees 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.
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.
Storing Cowboy Cookies
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
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!
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.
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- ALL COOKIE RECIPES
- 1 cup butter (2 sticks, softened to room temperature)
- 1 1/4 cup brown sugar (firmly packed )
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tsp 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
- Preheat the oven to 350 degrees F and prepare baking sheets with parchment paper, set aside.
Make the dough
- Using an 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.
- 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.
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.