These oatmeal and chocolate chip cowboy cookies are delicious. They won’t be crunchy if you can get them to cook just right; instead, they’ll be soft and barely chewy, melting in your tongue.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Cream butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in one egg at a time, then stir in vanilla. Gradually stir in flour mixture. Fold in oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
- Bake in batches in the preheated oven until set, 8 to 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 74 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I did reduce both sugars to 3/4C, 2 tsp vanilla.
Wonderful. My family loves these and requests them regularly. I add more chocolate, sometimes peanut butter chips and chocolate chips. Sometimes I add pecans. Delicious! Thank you for sharing this wonderful recipe.
No changes to the recipe and these cookies were awesome!
3/4 cups of each sugar; double the choc chips; add chia seeds; two egg whites + one yolk so not too crunchy
I took a few of the suggestions from reviews and cut down the sugars just a little bit and used 1/2 c. shortening and 1/2 c. butter. The cookies turned out wonderfully!! I love using real butter but didn’t think that could be the cause of the flatter cookies. This is my new favorite recipe! Thank you!
Love these cookie base! I add toffee bits, pecans, and cinnamon for a truly delicious bite. Can’t keep on the counter
Cookies were very tasty and easy to make. I read the review and lowered the white and brown sugar to 3/4 cups and used 1.5 sticks of butter.
This is the bestie recipe! I love it so much. I make it every time I make chocolate chip cookies! They’re amazing and the best ever. Five stars all the way!
My daughter found this recipe and made the cookie dough for us! I will say, do not overcook them, they still taste great, but they get crispy quick. 9 min is really all you need.
After reading reviews, used 3/4 cup white and 3/4 cup brown sugar and 3/4 cup butter, also more chocolate chips.
I used regular butter instead of shortening and increased the chocolate chips to an entire bag (didn’t want leftovers). This recipe was just what I wanted. I’ll make it again.
This recipe is way too sweet as is (and I say this as someone with a serious sweet tooth). The only change I made to the recipe was to use 1/2 butter and 1/2 margarine, since other reviewers mentioned that it might help avoid the flattening/spreading problem. Next time, I’ll use 3/4 c of each sugar, as others recommended. I might also add chopped walnuts…
Switched out oats for coconut, rice puffs, and oats in same total volume and used 1 cup of a mixture of different kinds of chocolate chips. Turned out great
Everyone enjoyed these cookies, some asked for the recipe, and others suggest that I sell them. Most of all, my husband really enjoyed them. Thank you for sharing your recipe.
Perfect! Didn’t change a thing, and they turned out perfect!! Nice and crispy around the edges and soft and chewy in the center. New favorite!
I made this recipe exactly as written and ended up with flat greasy cookies. I added about 1/4 cup of flour and bumped the temperature to 375. Also, i refridgerator the dough…. all of which fixed that issue. Then I decided I wanted a but more cruch, so added a cup if chopped walnuts and a cup of unsweetened shredded coconut. With all of these modifications , these were some of the best cookies I’ve ever made. But… can’t give 5 stars, because when it all came down to it… I didn’t really follow the recipe, but my own instincts.
I love these cookies they are so nice, like they aren’t too crumbly but the aren’t too crispy!
This recipe was amazing! However next time I would add another egg because it was falling apart.
350 isnt high enough
Delicious! Wouldn’t change a thing
I halved the recipe and used 1/3c of each sugar. I then added 1/4 c of each chocolate chips, white chocolate chips, PB chips, shredded coconut, and pecans. I also toasted the oats for a few min on a frying pan. My cookies are always flat but these ones were nice and fluffy. I did sift the flour mixture.