Here’s a perfect, bakery-style Cowboy Cookie recipe you can make at home 👇
🍪 Cowboy Cookies
Ingredients
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1 cup (2 sticks / 225 g) unsalted butter, softened
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1 cup brown sugar, packed
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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½ tsp salt
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2 cups old-fashioned rolled oats
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1 cup sweetened shredded coconut
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1 cup semisweet chocolate chips
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1 cup chopped pecans or walnuts (optional but traditional)
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Optional: ½ cup raisins or butterscotch chips for extra variety
🥣 Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream the butter and sugars in a large bowl until light and fluffy (about 2–3 minutes).
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Add eggs and vanilla, beating until combined.
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Mix dry ingredients:
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In another bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually add to the wet mixture.
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Fold in the good stuff:
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Stir in oats, coconut, chocolate chips, and nuts until evenly distributed.
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Scoop & bake:
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Drop heaping tablespoons (or use a cookie scoop) onto the prepared baking sheets.
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Flatten slightly with your hand or spoon.
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Bake 10–12 minutes until edges are golden brown and centers are just set.
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Cool:
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Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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🍫 Tips & Variations
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For extra chewy cookies, slightly underbake and let them cool on the pan.
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For crispier cookies, bake 1–2 minutes longer.
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Add a pinch of cinnamon for a warm, rustic flavor.
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Substitute white chocolate + macadamia nuts for a tropical twist.
Would you like me to give you a “Texas-sized” version (big, thick bakery cookies) or a small-batch version (makes 6–8 cookies)?
