Meet the perfect cookie... the Cowboy Cookie!
For as long as I can remember, the Cowboy Cookie has been a star player on any cookie tray our family put together and for good reason! The Cowboy Cookie is crisp on the outside, but has a decadent chewiness when you bite into it; satisfying both crisp cookie lovers and chewy cookie lovers!
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Cowboy Cookies... I get a smile on my face every time I think about them.
I promise they will put a smile on your face too!
I've eaten a lot of chocolate chip cookies over the years and tried out numerous different recipes, but always come back to this one... it's absolutely perfect! Many cowboy cookie recipes call for coconut and other various ingredients, but I choose to keep mine simple and straightforward... chocolate, chocolate and more chocolate!
I sure would love to know how they got their name... any one who knows, do tell!
A dark chocolate lovers dream cookie
I absolutely LOVE using dark chocolate chips instead of semi sweet in my Cowboy Cookie Recipe, but feel free to use semi sweet, milk chocolate or peanut butter for that matter. Hmm... now there's an idea, a cowboy cookie with both chocolate and peanut butter chips!
Isn't that the beauty of a cookie dough? You can mix up the basic batter and add any other ingredients to make it your own work of edible art. Sky's the limit! I'd love to hear what you would add to your Cowboy Cookie Recipe?
No time to make them right now? Pin the Cowboy Cookie Recipe for later!
WARNING: These cookies are so addictive, I've eaten three... okay five while writing this post!
What you'll need for the Cowboy Cookie Recipe:
- Butter- room temp
- Brown Sugar
- Crisco (or other shortening)
- Eggs- room temp
- Baking Soda
- Dark Chocolate Chips
Preheat oven to 350 degrees Fahrenheit. Using a stand mixer (hand held beater works too), cream together your butter, shortening, white and brown sugars until evenly mixed. Add one egg at a time, incorporating into butter mixture. Add Vanilla and mix until incorporated.
Sift together flour, salt, baking soda into a mixing bowl. (quick tip for sifting dry ingredients, use a fine mesh strainer. It's much faster than those clicky sifters!) Add oats and mix to incorporate. Gradually add in dry ingredients with mixer on low. Scrape down sides of bowl and mix until all ingredients are incorporated together.
Fold in chocolate chips, making sure they are well incorporated so every cookie has a chip or five! Drop onto cookie sheet using a small cookie scoop for 3" cookies or a medium cookie scoop for 4" cookies. Bake in preheated oven for about 14 minutes or just until they are starting to look done. They will be pale, not golden when coming out of the oven. Remove from oven, let sit on cookie sheet for about a minute then transfer to cooling racks. Store in airtight containers or bags. Can be frozen... but they never last that long in our house! If you like a crunchier cookie, just leave them in the oven for a minute or two longer.
Eat and Enjoy!
Cowboy Cookie Recipe
- 1/2 Cup Butter room temp
- 1/2 Cup Crisco Shortening room temp
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 2 Eggs room temp
- 2 Teaspoons Vanilla
- 2 Cups All Purpose Flour
- 2 Cups Oats
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 1/2 Cups Dark Chocolate Chips
- Preheat oven to 350 degrees Fahrenheit. Bring butter and eggs to room temperature
- Using a stand or hand held mixer, cream together the butter, shortening and both sugars. Add one egg at a time and mix to incorporate
- Add in Vanilla. Scrape down sides of bowl
- Sift flour, salt and baking soda together, add in oats and mix to incorporate
- Gradually add in dry ingredients while mixing on low. Scrape down sides of bowl as needed
- Once all ingredients are incorporated, fold in chocolate chips
- Drop by the teaspoon or *cookie scoop on to cookie sheets. Bake in preheated oven for about 14 minutes or until the cookies just start to brown
- Remove from oven and let sit on cookie sheet for about a minute, then transfer to cooling racks
- Once cooled, place in airtight containers or bags
- Eat & Enjoy!
* Medium Cookie Scoop makes 3.5 inch cookies (yield: about 54) For a crunchy exterior with a chewy center, remove from oven when they are pale in color just before they turn golden. For a crunchy cookie, leave in the oven until they turn golden.