Timeless Cowboy Cookies: A Family Tradition with a Twist

 In our house, Cowboy Cookies have always been a big deal. My mom made these almost exclusively for me and my sisters—she only ventured into other cookie territory around Christmas time for gifting. While we enjoyed all her treats, Cowboy Cookies were the all-time favorite and still hold that title today.

I remember when Mom tried the Toll House cookie recipe from the classic yellow chocolate chip package. They were good, but they didn't stand a chance against our beloved Cowboy Cookies. So, she stuck with the winning recipe and passed it on to my sisters and me as we flew the nest.

The tradition didn’t stop there. My kids loved Cowboy Cookies so much that they eventually took over the baking duties. Sunday afternoons became cookie time, with the kitchen filled with the sweet aroma of these delicious treats.

There was a brief moment of rebellion when my oldest discovered Monster Cookies at a friend's house and insisted we switch things up. But, like any good love story, they eventually returned to their true love—Cowboy Cookies. There's just something about these cookies that keeps us all coming back for more!

Even now, with my kids having flown the nest and their diets evolving, the love for Cowboy Cookies remains strong. One of my kids is now vegan, and another is gluten-free, but we've found ways to adapt the recipe to fit all their dietary needs. It's a versatile recipe that continues to bring joy to our family, no matter the adjustments. Cowboy Cookies truly are a timeless and adaptable favorite and have now been passed down to a third generation. That speaks for itself!

Cowboy cookie recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups rolled oats
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans (optional)
• 1/2 cup shredded coconut (optional)
• 1/2 cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add eggs and vanilla: Beat in the eggs, one at a time, then stir in the vanilla.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Mix together: Gradually beat the dry ingredients into the butter mixture.
6. Add oats and mix-ins: With a wooden spoon or spatula, stir in the oats, chocolate chips, pecans, coconut, and raisins (if using).
7. Scoop the cookies: Drop by rounded tablespoons onto the prepared baking sheets. You can use a cookie scoop to make this easier and to ensure the cookies are uniformly sized.
8. Bake: Place the cookies in the oven and bake for 10 to 12 minutes, or until the edges are just starting to turn golden brown. The cookies should still be soft in the center.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

But a word of caution:

There are some wannabe recipes out there disguised as Cowboy Cookies, but they don't have the same ingredients. Some people mistakenly think any chocolate chip cookies are Cowboy Cookies, but don't be confused—if they don't have oats, they aren't Cowboy Cookies. Stick to the real deal (unless your need to adapt for vegan or gluten free) for the best taste and experience!