This large cowboy cookie will fill any cowboys stomach! A twist on your traditional cookie with cinnamon, white & regular chocolate, caramel bits and topped with sea salt. This recipe is very versatile and easy to swap in & out your favorite cookie mix-ins!
Ingredients in Cowboy Cookies:
Sugar – simple brown & white sugar.
Butter- salted butter, softened to room temp. I always forget to set out butter and defrost for a couple minutes in the microwave.
Eggs, Vanilla- use large eggs (farm fresh is best!) and vanilla extract.
Baking Soda, Baking Powder & Salt- very standard ingredients. I just use the off-brand.
Flour- use an all purpose flour. Or whatever your favorite flour is. I have used a bolted organic flour for these in the past and they tasted just as good.
Mix-ins! My favorite thing is to play with the added ingredients. I like to use 1 cup semi sweet chocolate chips and 1/2 cup white chocolate. I have found some brands of white chocolate do not taste good! Hersheys is my favorite. I also sometimes add caramel bits, but other times just use half white chocolate and half semi sweet. I like to top the cookie dough with sea salt before putting in oven.
I adapted this recipe from Rocking Bar H- she does have an option to add 2/3 cups walnuts or coconut. I have not tried those-but sounds good! I will link the Rocking Bar H Cowboy Cookie recipe.
Don’t skip chilling the dough!
Trust me, you will end up with a flatter less tasty cookie if you skip this part! Chilling the dough creates the chewy texture and helps strengthen the flavor. Chill, covered, at least 2 hours- overnight is even better.
Bigger is better!
I typically make a much smaller cookie, but using an ice cream scoop really does give these cookies a ‘fancier’ feel being that they turn out beautifully round and large. Each cookie should be about 3T of dough.
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Cowboy Cookies (without coconut)
Equipment
- 1 Mixer
- baking sheet
- spatula
- parchment paper optional
Ingredients
- 1 cup Salted butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 1-1/2 tsp baking powder
- 3-1/2 cups all purpose flour
- 1 cup semi sweet chocolate chips
- 1/2 cup white chocolate chips optional- can replace with more chocolate chips
- 1/2 cup caramel bits optional- can replace with more chocolate chips
- 2/3 cup walnuts or coconut optional- I do not add this.
- sea salt optional-for sprinkling on cookies
Instructions
- Mix together softened butter and sugars until light & fluffy. Can use a mixer.
- Beat in the eggs & vanilla until combined.
- next add salt, baking soda,Baking powder, cinnamon.
- Add flour slowly. Scrape edges of bowl if necessary.
- Mix in the chocolate chips, caramel, white chocolate and optional nuts by hand.
- let chill at least 2 hours in fridge, covered. This step is important!
- Use an ice cream scoop to scoop large cookies. (About 3T of dough per cookie) on greased baking sheet. 2-3 inches apart on sheet.Sprinkle tops of cookies with sea salt (optional)Bake at 350F for 10-12 minutes. Let rest 5 minutes before removing from pan.
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