My Famous Cowboy Cookies

By Joyce Shulman September 15, 2015
I have always wanted a "signature cookie." You know, the one thing you make so well that people ask for them over and over. Last summer, I found it. I make fabulous Cowboy Cookies. I put them in large Mason Jars and took them to every beach party and every BBQ. People asked for the recipe, which I happily shared, though I never follow it exactly. But no one else has ever made them, partly because it is a bit of a pain. But worth it, I swear.

The one challenge I've always had with my cowboy cookies is a chronic inability to make them the same size. Seriously, they are all over the place size-wise and that causes them to cook inconsistently, so I end up with some that are chewy and some that are almost burned. So when the team from Silpat sent me their Perfect Cookie Mat asked if I wanted to check one out, I said heck yes and the final problem with my cowboy cookies has been solved.

Want the recipe?

  • 2 sticks of butter, softened
  • 1 cup of brown sugar
  • 1 cup of regular sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups oatmeal (either old fashioned or quick will work, one cup of each is best)
  • 1 ½ cups chocolate chunks
  • ½ cup white chocolate chips
  • ⅔ cup shredded coconut
  • ⅔ cup golden raisins 
  1. Preheat oven to 350.
  2. Beat butter and sugar until creamy. An electric mixer will help!
  3. Add eggs and vanilla and beat.
  4. Add flour, baking soda, salt and baking powder and mix.
  5. Add oats, chocolate chunks, white chocolate chips, nuts, coconut and raisins; mix well. 
  6. Drop dough by rounded tablespoonfuls onto a Perfect Cookie Mat. If you don’t have one, an ungreased cookie sheet will do.
  7. Bake somewhere between 10 to 14 minutes -- every oven and every batch seems to be a little different so keep an eye on them.
  8. Cool a bit on the cookie sheet before removing them to a platter.