Peanut Butter Cowboy Cookies
Chewy, loaded homemade cowboy cookies dessert with peanut butter morsels, oats, chocolate chips, and nuts. Perfect for sharing and guaranteed to disappear fast.
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop
- Wire cooling racks
Ingredients
- 1 cup unsalted butter, softened room temperature
- 1 cup creamy peanut butter chunky preferred
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats not quick-cooking
- 1 cup peanut butter morsels or chips
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts optional
- 1 cup sweetened shredded coconut optional
Instructions
- Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a stand mixer or large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down sides of bowl. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet ingredients, mixing on low just until combined.
- Using a sturdy spatula, fold in oats, peanut butter morsels, chocolate chips, nuts, and coconut (if using). Dough will be thick and loaded.
- Scoop dough into 3-tablespoon balls using a cookie scoop. Place 3 inches apart on prepared baking sheets.
- Bake for 12-14 minutes until edges are golden but centers still look slightly soft. Don't overbake.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before storing.
Notes
- Chill dough 30 minutes if kitchen is warm to prevent excessive spreading
- Store in airtight container at room temperature up to 5 days
- Freeze baked cookies up to 3 months or freeze dough balls for fresh-baked anytime
- For uniform cookies, use a 3-tablespoon cookie scoop
- Don't skip room temperature ingredients for best blending