When I was in college one of my professors came into class one day talking non-stop about Cowboy Cookies. He was so smitten with this recipe that he gave it to all of us. So that weekend Aaron and I, with all of our limited college cooking skills, whipped up a batch. And yep - 20 years later they’re still one of our favorite oatmeal cookies to make!

Here’s what we learned as college kids …

This makes a HUGE batch of cookies that you should definitely share, seriously - SO MANY COOKIES
It’s pretty hard to mix it by hand so get your biggest bowl and a hand mixer ready. I LOVE my stand mixer but honestly the mixing bowl isn’t big enough!
Don’t try and half the batch, it messes with the texture so just go ahead and get crazy and make the entire thing and freeze some of the dough if necessary.
Get ready to enjoy the chewiest, softest, with crunchy edges …. and in our opinion best Oatmeal Cookies around!

If you need even more baking inspiration check out our Red Tin Treats ECookbook and be sure to hop onto the email list - we love giving our favorite recipes to our email pen pals.

Cowboy Cookies aka Best Oatmeal Cookies Ever ;)

3 sticks of salted butter at room temperature (or sub dairy free butter!)
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs
1 Tablespoon Vanilla
1 Tablespoon Cinnamon
1 teaspoon Salt
1 Tablespoon baking powder
1 Tablespoon baking soda
3 cups flour (or sub 2 3/4 cups gf flour)
3 cups rolled oats
2 cups sweetened coconut flakes (this is the secret ingredient!!)
3 cups raisins, or chocolate chips

Preheat the oven to 350 degrees.

In a medium sized bowl sift together the flour, baking powder, baking soda, salt and cinnamon and set aside. In your largest mixing bowl (it needs to be big ;) beat the butter on medium speed until smooth and creamy, then add in the sugars and beat until fluffy. Add the eggs one a a time mixing after each one. Now you can add in the flour mixture and mix until combined. Then throw in the oats, coconut and chocolate chips and give it one last good mixing!

Bake for 12-15 minutes depending on the size of the cookies. You want them to look puffy, with the edges slightly browned and just a bit of glistening in the cracks through the middle. This will make them crispy on the edges and soft and chewy in the middle!

This recipe makes about 6 dozen regular sized cookies …. but they’re super fun if you make BIG cookies. So give it a try.

Happy Baking friends! These will fill your Red Tins for a couple weeks if you cook the dough in batches ;)