Cowboy Cookies Recipe
Chewy, hearty, delicious chocolate chip and butterscotch oatmeal cookies with pecans that last and taste fresh for up to one week!
Servings: 32 cookies
Calories: 313kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 3 cup rolled oats
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups butter room temperature
- 1 ½ cups packed brown sugar packed
- 1 ½ cups granulated sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup butterscotch chips
- 1 cup chocolate chips
- 1 cup pecans
- 1 cup shredded coconut
- 1 teaspoon sea salt optional
Instructions
- Heat the oven to 350°F and line a sheet pan with a silicone mat or parchment paper.
- Whisk together the flour, oats, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
- Cream the butter and sugar in a large mixing bowl until creamy and light. Add the eggs and vanilla extract. Stir in the flour mixture just until combined.
- Mix in the butterscotch chips, chocolate chips, pecans, and coconut.
- Scoop about 2 tablespoons of the dough onto the sheet pan, leaving about two inches between each cookie.
- Bake for 13-14 minutes.
- Sprinkle the cookies with the sea salt.
- Allow the cookies to cool on the sheet pan.
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 298mg | Fiber: 2g | Sugar: 25g