Cowboy Cookies travel under numerous aliases. You might know them as “Kitchen Sink Cookies,” “Everything Cookies,” or “Texas Cookies.” By any name, these big, bold biscuits are yee-haw delicious! I make mine with rolled oats, slivered almonds, unsweetened coconut, and chocolate chips. Here’s the recipe in video and printable formats:
Cowboy Cookies: Kevin’s Video Demonstration
Mise en Place. For a smooth and easy Cowboy Cookie ride, gather up and measure out all of the required ingredients. This way, you won’t have to dismount your horse in order to fetch the vanilla.
Use “old fashioned” (not “instant” or “quick cooking”) oats. The old-fashioned type will give the cookies a pleasantly-chewy texture.
All kinds of nuts are welcome in Cowboy Cookies! I used slivered almonds. You might prefer chopped pecans, walnuts, or even hazelnuts. Feel free to experiment!
Fear not the coconut! The 1/2 cup dried coconut flakes in this recipe will lend a special chewiness without overwhelming other flavorings in the dough. In other words, your cookies won’t scream “Coconut.” (If you really, really, REALLY hate coconut, then substitute dried cranberries, currants, raisins, extra nuts, or extra chocolate chips.)
Chocolate chips are a must! What kind to use? I love semi-sweet morsels here. Bittersweet bits would work as well.
How to Freeze Cowboy Cookie Dough
Since Cowboy Cookies are large, you might like to bake just 6 of them (as I did in the video), and then freeze the remaining dough. To freeze, form the cookies and then place them on a parchment-lined baking sheet. When solidly frozen, transfer the works to an air-tight container, and freeze for up to 3 months. That’s right — you can make Cowboy Cookies today, and bake them off tomorrow!
So what are you waiting for? Giddy up and bake a batch of Cowboy Cookies! And don’t forget to post your thoughts in the comments field below. I love hearing from you!
Happy trails, y’all!
Looking for other cookies to try? I’ve got you covered:
Hungry for more? Get my email updates.
And…here’s the printable:
- 2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter at room temperature
- 1/2 cup white granulated sugar
- 2/3 cup light or dark brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups "old-fashioned" rolled oats
- 1 cup slivered almonds
- 1/2 cup coconut flakes
- 1 cup semi-sweet chocolate chips
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer (outfitted with the paddle attachment), beat the butter and white sugar at medium speed until light and fluffy - - 3-5 minutes. Add the brown sugar, and beat for just 1 minute. At medium-low speed, beat in the eggs one at a time. Then beat in the vanilla extract.
- At low speed, beat in the flour mixture a half-cup or so at a time. Increase mixer speed as necessary to insure all ingredients are thoroughly combined.
- At medium speed (and increasing to "high" speed if necessary to keep the machine working), beat in the oats, almonds, coconut, and chocolate chips.
- Cover the bowl with cling film, and refrigerate for 30-60 minutes. When you are ready to bake, center the oven rack and preheat the oven to 350°F.
- Form the dough into 1/4-cup-size balls (a 2-inch-diameter ice cream scoop is helpful here). Place 6 balls on each parchment-lined baking sheet. With water-moistened knuckles, gently flatten the balls. Bake until the cookies color and crisp at the edge but are still soft in the center -- 14-16 minutes.