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Texas Cowboy Cookies
Freshly baked cookies? Yes please! There aren’t many things that I cannot resist indulging in within minutes out of the oven then cookies. There’s just something about a soft and chewy cookie that makes my belly happy. This particular cookie is packed with big flavor but doesn’t require tons of effort. Check it out! By the way, the recipe makes 18 large cookies.
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
- stand mixer or hand mixer
- cookie sheet lined with parchment paper. (Alternatively, you could use a silicone baking mat.)
- wire cooling rack
- pot holders
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups all purpose baking flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- 1 cup of peanut butter baking chips
- 1 cup walnuts, roughly chopped
- 1 cup semi-sweet chocolate chips
Add the brown sugar and white sugar and beat well, scraping sides and bottom.
Add eggs and vanilla, beat well until well combined.
Add the flour but don’t mix it in.
Add the salt, baking powder, and baking soda to the flour.
Now mix in the flour.
Add the oats and walnuts to the bowl.
Mix in gently.
Add the peanut butter chips and chocolate chips and mix until everything is combined. Don’t over mix.
Chill the dough in the fridge for 1 hour.
Preheat oven to 350 degrees F.
Use a 1/4 cup measuring cup to scoop these onto the pan.
Leave at least a couple inches in between each ball of dough.
Bake at 350 for 13-14 minutes, until the cookies are golden on the edges.
Set to the side on a cooling rack to cool