Cowboy Cookies Recipe

Cowboy Cookies: Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper (or lightly butter or spray the pans with a non stick cooking spray). 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter, sugars, vanilla extract, and honey (if using) until creamy and smooth (about 1 to 2 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of bowl as needed.

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using). Add the flour mixture to the butter mixture and beat just until incorporated. Then beat, or stir in, the rolled oats, nuts, coconut, chocolate chips, and raisins. 

Form dough into balls (I like to use an ice cream/cookie scoop), using about 1/4 cup (45 grams) for each cookie. Evenly space six balls of dough on each baking sheet. With lightly moistened hands, gently flatten each ball of dough. If desired, gently place a pecan or walnut half in the center of each cookie. Bake the cookies for about 10 to 12 minutes or until they are golden brown around the edges and just barely set in the center (but still soft). Remove from oven and let the cookies cool a few minutes on the baking sheet (as they are quite soft) before transferring them to a wire rack to finish cooling. They can be stored in an airtight container for several days or they can be frozen.

Makes about 26 cookies.

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