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Peanut Butter Cowboy Cookies

A delightful blend of peanut buttery goodness, chewy oats, and hints of chocolate that evokes warm memories and brings comfort with every bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Feel free to use whole wheat for a healthier alternative
  • 1/2 teaspoon baking soda Ensure it’s fresh for optimal rise
  • 1/4 teaspoon salt Sea salt adds extra flavor
Wet Ingredients
  • 1/2 cup unsalted butter, softened Room temperature is key for smooth texture
  • 1/2 cup crunchy peanut butter Adds texture and rich flavor
  • 1/2 cup granulated sugar Feel free to reduce for a less sweet version
  • 1/2 cup packed brown sugar For that caramel flavor
  • 1 large egg Helps bind everything together
  • 1 teaspoon vanilla extract Use real vanilla extract for best flavor
Mix-ins
  • 1 cup rolled oats Not instant - gives a chewy texture
  • 1/2 cup chocolate chips Dark chocolate is richer in taste
  • 1/2 cup raisins Can substitute with dried cherries or apricots if preferred
  • 1/2 cup chopped pecans Optional but adds fantastic crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In another large bowl, cream the softened butter, crunchy peanut butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the rolled oats, chocolate chips, raisins, and chopped pecans gently.
Baking
  1. Drop heaping tablespoons of dough onto the prepared baking sheet, leaving space between them.
  2. Bake for 10-12 minutes, or until golden brown around the edges.
  3. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill the dough for 30-60 minutes for a thicker texture. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.