Texas Cowboy Cookies
Texas Cowboy Cookies are a delicious treat any time of year. The cowboy cookies boast a lot of ingredients from pecans to coconut to raisins and peanut butter chips. The oversized cookies pack a flavorful punch for sure. And they are perfect year-round or to add to a baking tray during the holiday season.
Servings: 3 dozen
Calories: 188kcal
Ingredients
- 1 cup 2 sticks butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 cup oats
- 1/2 cup pecans chopped
- 1/2 cup raisins
- 1/2 cup shredded coconut or coconut flakes
- 6 ounces chocolate chips
- 3 ounces peanut butter chips
Instructions
Preheat oven to 350-degrees. Grease a cookie sheet, or use parchment paper.
- Add the butter to the mixing bowl in a stand mixer.
- Next, add the white and brown sugars to the bowl and cream.
- After mixing, add the eggs, vanilla, flour, salt, baking soda, oats, pecans, raisins, and shredded coconut. Mix well.
- Finally, add the chocolate and peanut butter chips to the bowl and mix one more time.
- Scoop cookie dough onto the cookie sheet two inches apart and bake for approximately 13 minutes or until lightly golden brown on the top and edges.
Video
Notes
You can place the cookies on a wire rack a few minutes after taking them out of the oven.
The cookies are delicious with a nice tall cold glass of milk.
After the cookies cool, store them in an airtight container or cover with plastic wrap. They can be left at room temperature or refrigerated.
The delicious cookies freeze well and can be frozen for up to two months.
You can use a sheet of parchment paper on the baking sheets for easier cleanup.
Nutrition
Serving: 1cookie | Calories: 188kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 159mg | Fiber: 1g | Sugar: 16g