Description
Hearty, chewy, and packed with flavor, Peanut Butter Cowboy Cookies combine oats, chocolate chips, coconut, and peanut butter for a satisfying treat perfect for sharing.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the oats, chocolate chips, coconut, and chopped nuts if using.
- Drop dough by heaping tablespoons onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden brown and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
- For a crunchier texture, bake a minute or two longer.
- Substitute almond or sunflower seed butter for a peanut-free version.
- These cookies freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg