Thick and Chewy Cowboy Cookies

A cross between a gooey chocolate chip cookie and a spiced oatmeal cookie, these Thick and Chewy Cowboy Cookies are chock-full of toasted almonds, shredded coconut, oats, and two kinds of chopped chocolate. Bake them just until set so they are still soft in the middle!

Prep Time 12

Cook Time 16

Servings cookies

Calories 246 kcal

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Equipment

3 inch (approx) round cutter (optional)
¼ cup ice cream scoop (optional)

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup unsalted butter, room temperature (2 sticks)
¾ cup granulated sugar
¾ cup dark brown sugar, lightly packed
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
2 cups old fashioned oats (not quick oats)
¾ cup chopped bittersweet chocolate
¾ cup chopped milk chocolate
1 cup shredded sweetened coconut
1 cup coarsely chopped, lightly toasted almonds

Instructions

Preheat your oven to 350℉/180℃. Line two baking sheets with parchment paper.
In a medium bowl, whisk the following dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat butter and both sugars at medium speed until light and fluffy, 5 minutes.
Add the egg and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla.
On low speed, add the flour, mixing until blended. Then mix in the oats.
Mix in the chocolate chunks, coconut, and almonds. The dough will be fairly thick.
Use a ¼ cup ice cream scoop or estimate ¼ cup portions and shape the dough into balls. Place the portions on the prepared baking sheets, spacing apart. At this point, you can chill the dough or bake the cookies right away. I prefer to chill the portioned dough on the baking sheets for at least an hour before baking. (see Notes.)
Bake the cookies until the tops are golden brown and set and the edges are browned, but they are still slightly soft to touch, 14-17 minutes. Cool the cookies on their baking sheets for 5 minutes and then transfer them to wire racks to cool completely.

Notes

The easiest way to chill the cookie dough for baking is to pre-portion it into balls. Scoop the balls with a cookie scoop or ice cream scoop (or use a measuring cup and then roll them into balls.) Place the portions on a baking sheet and then chill. Once the dough is chilled, transfer the baking sheet directly to your preheated oven.
You can also portion the dough and freeze it (we use to do this in my bakery.) Bake the cookies directly from the freezer....even one at a time. Allow a few more minutes of baking time for frozen cookies.

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