Last updated on November 6th, 2024
Table of contents
These Classic Cowboy Cookies with peanut butter are a hearty cookie that is crispy on the edges with a with hearty texture from the toasted oats, coconut, nuts, and warm spices. These are perfect for a holiday cookie tray or for an afternoon satisfying snack with a glass of milk or coffee.
INGREDIENTS
butter:
This cookie typically calls for a cup of butter or shortening. I’ve added peanut butter for some of the fat to add a subtle warm, nutty flavor. When you substitute out part of the butter for peanut butter it will not be an equal part substitution. Peanut butter has 50% fat whereas butter has 81% fat, so that is why I’ve added extra butter to my recipe.
peanut butter:
You can use smooth peanut butter or if you like more texture in your cookie add chunky peanut butter. When baking I use creamy Jif peanut butter labeled “natural,” but do not use “natural peanut butter” that just contains peanuts and salt because you need the fat from the added oil.
nuts:
I prefer to use a combination of nuts such as pecans and walnuts together but it is fine to just use one or the other. For a fast, easy way to chop nuts I like to use a Cuisinart Mini-Food Chopper.
BAKER’S TIPS
chill dough:
To ensure less cookie spread, chill the scooped batter for 10 minutes to overnight prior to baking. If you like your cookies thin and crispy, don’t chill the batter and scoop the batter right away and bake.
baking sheets:
Always use a light-colored, aluminum cookie sheet. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which could cause your baked goods to burn or darken on the edges before they are fully cooked.
Cowboy Cookies with Peanut Butter
Ingredients
TOAST SEPARATELY
- 1 c. oats quick
- 1 c. coconut shredded or flake
- 1 c. pecans rough chop
WET INGREDIENTS
- ½ c. unsalted butter
- ½ c. peanut butter
- 1 c. brown sugar
- ½ c. sugar
- 2 eggs
- 2 tsp. vanilla
DRY INGREDIENTS
- 1 ½ c. unbleached flour
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. baking soda
MIX-INS
- 1 ½ c. semi-sweet chocolate chips
Instructions
PREP
- Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets. In a separate bowl , whisk together dry ingredients.
- Preheat oven to 350°. Prepare baking sheets with parchment paper. Place oats, coconut and pecans on baking sheet and toast the mixture for 5 minutes and set aside.
MAKE BATTER
- Mix together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy.
- Add dry ingredients to batter and mix.
- Add in the toasted mixture of oats, coconut and pecans and also add the chocolate chips.
- Scoop batter into cookie pucks and place in airtight container. Chill one hour or overnight.
- Place cookie pucks 1” apart on cookie sheet.
BAKE
- Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.
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