Cowboy Cookies Recipes

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THE BEST COWBOY COOKIES

This recipe came from my friend's grandmother. It's a hit whenever I make them. They should be called the vanishing cookie! I always make a double batch, so the recipe is doubled.

Provided by CindyPie

Categories     Drop Cookies

Time 40m

Yield 72 cookies

Number Of Ingredients 12



The Best Cowboy Cookies image

Steps:

  • Pre-heat oven to 350 degrees.
  • Mix together the Rice Crispies, oatmeal and coconut--set aside.
  • Sift together flour, soda, powder and salt--set aside.
  • In a very large bowl, cream brown sugar, white sugar, butter, eggs and vanilla. Slowly add flour mixture to creamed mixture. Add oatmeal mixture and mix together. I use my hands (scrubbed first!) for this part--it's easier.
  • Drop by spoonful on cookie sheet. Bake at 350 for 10 to 12 minutes depending on your oven. If you like them soft.bake less.

Nutrition Facts : Calories 219.5, Fat 10.7, SaturatedFat 7.1, Cholesterol 35.8, Sodium 186.6, Carbohydrate 29.5, Fiber 1.2, Sugar 17.6, Protein 2.5

3 cups brown sugar
3 cups white sugar
3 cups butter (softened)
6 eggs
1 teaspoon vanilla
6 cups flour
3 teaspoons baking soda
3 teaspoons baking powder
1 teaspoon salt
3 cups rice crispy rice cereal
3 cups oatmeal
3 cups coconut

COWBOY COOKIES

Some call them farm cookies, grannys everything in cookies... We call them Cowboy cookies. My husband a former bull rider can go through six dozen without thinking about it.. LOL Hence Cowboy cookies.

Provided by WyomingMoonDust

Categories     Dessert

Time 22m

Yield 6 dozen, 24 serving(s)

Number Of Ingredients 11



Cowboy Cookies image

Steps:

  • Cream shortening and sugars.
  • Add eggs and beat well.
  • Add vanilla.
  • Sift soda, powder and add to creamed mixture.
  • Add chips , oats, and nuts.
  • Dough will be rather thick.
  • Drop by teaspoon on ungreased cookie sheet.
  • Bake 12 minutes at 375*.
  • These freeze well.

Nutrition Facts : Calories 262.3, Fat 13.2, SaturatedFat 3.7, Cholesterol 17.6, Sodium 78.3, Carbohydrate 34.6, Fiber 1.5, Sugar 21.2, Protein 3.4

1 cup shortening or 1 cup lard
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
1 cup chocolate chips
2 cups old fashioned oats
1/2 cup chopped walnuts

COWBOY COOKIE

Provided by Food Network

Categories     dessert

Time 35m

Yield 2 dozen

Number Of Ingredients 13



Cowboy Cookie image

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool.

1 cup shortening (recommended: Crisco)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups rolled oats
1/2 cup chopped pecans
1 (6-ounce) package chocolate chips
1/2 cup shredded coconut

COWBOY COOKIES

From Baked Explorations. Dough will need to chill for 4 hours. About the "cool but not cold butter," the authors recommend removing the butter from the refrigerator, cutting it up in cubes, and using it within 15-20 minutes.

Provided by Brookelynne26

Categories     Dessert

Time 4h15m

Yield 36 serving(s)

Number Of Ingredients 14



Cowboy Cookies image

Steps:

  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in 1/4 Celsius hot water and add it to the bowl, mixing until combined.
  • Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1/2 Celsius of the pretzel pieces.
  • Cover the bowl tightly and refrigerate the dough for at least 4 hours.
  • Preheat the oven to 350. Line two baking sheets with parchment paper.
  • Use a small ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls (or use a tablespoon measure, which is what I did) and place the dough balls onto the prepared baking sheet about 1 inch apart. Sprinkle the remaining pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don't smash the cookie--you just want to slightly flatten the ball and push the pretzel pieces into the dough.
  • Bake for 11-13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken.
  • Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack to cool completely. They can be stored in an airtight container for up to 3 days.

Nutrition Facts : Calories 205.5, Fat 8.5, SaturatedFat 5, Cholesterol 23.9, Sodium 147.3, Carbohydrate 29.9, Fiber 1.6, Sugar 17, Protein 2.7

1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats
14 tablespoons unsalted butter, cut into 1-inch cubes (cool but not cold)
3/4 cup granulated sugar
1 cup firmly-packed dark brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon espresso powder
2 cups semisweet chocolate chunks (about 12 oz)
3/4 cup thin salty pretzel, broken into tiny pieces but not crushed into dust (about 1 1/2 oz)

COWBOY COOKIES

Delicious cookies with a little bit of everything - crunchy, chewy... yum! I saw other similar recipes in the database, but none exactly like this. From Canadian Living. I like to add nuts to mine as well, for a cookie packed with stuff!!! If you're not a raisin fan, use dried cranberries, or more nuts and chocolate chips.

Provided by Katzen

Categories     Drop Cookies

Time 24m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 13



Cowboy Cookies image

Steps:

  • Preaheat oven to 350, and line cookie sheets with parchment paper.
  • In a bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a separate bowl, beat together butter and sugar (both kinds), until fluffy. Beat in egg & vanilla.
  • Using a wooden spoon, stir in oatmeal, cornflakes, rasins, and chocolate chips, until combined.
  • Drop by generous tablespoons, 2" apart, onto parchment paper lined sheets. Bake in 350 oven until edges and tops begin to brown, about 12-14 minutes. Let cool on racks.

Nutrition Facts : Calories 108.9, Fat 4.9, SaturatedFat 2.9, Cholesterol 15.3, Sodium 62.9, Carbohydrate 15.8, Fiber 0.7, Sugar 9.1, Protein 1.3

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups quick-cooking oatmeal (not instant)
1 1/2 cups corn flakes, crushed
3/4 cup raisins or 3/4 cup dried cranberries
3/4 cup nuts (optional)
1/2 cup chocolate chips

CHOCOLATE COWBOY COOKIES

Make and share this Chocolate Cowboy Cookies recipe from Food.com.

Provided by CountryLady

Categories     Drop Cookies

Time 27m

Yield 30-36 cookies

Number Of Ingredients 13



Chocolate Cowboy Cookies image

Steps:

  • Sift together dry ingredients; set aside.
  • Blend together margarine (or shortening) and sugars.
  • Add egg & beat until light & fluffy then stir in vanilla.
  • Combine with dry ingredients & mix well.
  • Add remaining ingredients& mix well.
  • Drop by teaspoon onto greased or parchment-lined cookie sheets and bake in preheated 350°F oven for 12 minutes.
  • Allow a few minutes longer if you prefer crisp cookies.

3/4 cup flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup margarine or 1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 large egg
1 cup quick-cooking oats
1/2 teaspoon vanilla
1 cup chocolate chips
1/2 cup chopped nuts (optional)

COWBOY COOKIES

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.

Provided by Marian Burros

Categories     weekday, dessert

Time 35m

Yield 3 to 3 1/2 dozen cookies

Number Of Ingredients 14



Cowboy Cookies image

Steps:

  • Heat oven to 350 degrees.
  • Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
  • In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
  • Add eggs one at a time, beating after each. Beat in vanilla.
  • Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
  • For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
  • Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 163 milligrams, Sugar 24 grams, TransFat 0 grams

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)

COWBOY COOKIES

The origin of the name is unclear, but the cookies do seem hearty enough for the Wild West. They have a soft, chewy texture all their own.

Provided by Martha Stewart

Time 20m

Yield Makes about 5 dozen

Number Of Ingredients 14



Cowboy Cookies image

Steps:

  • Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
  • With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla.
  • With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
  • Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
  • Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

3/4 cup pecans (3 ounces)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats (not instant or quick-cooking)
6 ounces semisweet chocolate, cut into 1/4-inch chunks
1/2 cup shredded unsweetened coconut
Vegetable-oil cooking spray

WYOMING COWBOY COOKIES

These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. -Patsy Steenbock, Shoshoni, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 12



Wyoming Cowboy Cookies image

Steps:

  • Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. , Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.

Nutrition Facts : Calories 211 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 134mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.

1 cup sweetened shredded coconut
3/4 cup chopped pecans
1 cup butter, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
2 cups (12 ounces) chocolate chips

COWBOY COOKIES

Provided by Rick Martinez

Categories     dessert

Time 1h45m

Yield about 24 cookies

Number Of Ingredients 12



Cowboy Cookies image

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together the flour, oats, coconut, pecans and baking soda in a medium bowl until combined.
  • Beat the butter, brown sugar, granulated sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl with a rubber spatula to combine completely. Add the cornflakes and mix on low speed until evenly distributed.
  • Using a 1-ounce (2-tablespoon) scoop, arrange 12 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
  • Bake until the cookies are lightly golden around the edges, 14 to 16 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking with the remaining cookie dough.

2 cups (250 grams) all-purpose flour
2 cups (200 grams) old-fashioned rolled oats
1 cup (90 grams) sweetened shredded coconut
1 1/2 cups (150 grams) chopped pecans, toasted
1 teaspoon baking soda
2 sticks (16 tablespoons; 226 grams) unsalted butter, at room temperature
1 cup packed (215 grams) dark brown sugar
1 cup (200 grams) granulated sugar
1 3/4 teaspoons kosher salt
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups unsweetened cornflakes

COWBOY COOKIES III

These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!

Provided by Bonneroo

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 11



Cowboy Cookies III image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 13.7 g, Cholesterol 14.3 mg, Fat 4.3 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 74.2 mg, Sugar 8.5 g

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

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In large bowl, beat butter, brown sugar and granulated sugar until fluffy, 1 minute. Beat in egg and vanilla. In separate bowl, whisk flour, baking soda and salt; stir into butter mixture. Stir in oats, cornflakes, raisins and chocolate chips. Drop by generous 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets.
From canadianliving.com


THE BEST COWBOY COOKIES RECIPE - BAKER BY NATURE
How to make Cowboy Cookies. Preheat oven to 350 degrees (F). Combine butter with both sugars until light and fluffy. Then add eggs and vanilla. In a large bowl combine cinnamon, flour, baking soda, and salt. Gradually beat the flour mixture into the butter mixture, beating until just incorporated. Finally, stir the oats, chocolate chips ...
From bakerbynature.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #drop-cookies     #desserts     #easy     #potluck     #holiday-event     #kid-friendly     #cookies-and-brownies     #chocolate     #dietary     #comfort-food     #taste-mood     #to-go     #number-of-servings

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