Instructions
- Prep:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter & Sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture and mix until just combined.
- Add Mix-Ins:
- Stir in oats, chocolate chips, nuts, coconut, and butterscotch chips (if using).
- Scoop & Bake:
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 12–15 minutes, until edges are golden but centers still soft.
- Cool & Serve:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tips:
- For extra chewiness, slightly underbake the cookies—they’ll firm up as they cool.
- Mix your favorite nuts or chocolate types; Cowboy Cookies are very versatile.
- Store in an airtight container—best eaten within 3–4 days, though they’re usually gone faster!
If you want, I can also give a 5-minute no-mixer version of Cowboy Cookies that’s just as tasty but quicker and easier.
Do you want me to do that?
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