Peanut Butter Cowboy Cookies Recipe
Introduction
Peanut Butter Cowboy Cookies are a delightful treat packed with oats, chocolate chips, and peanuts for a perfect balance of chewy and crunchy textures. These cookies bring rich peanut butter flavor to every bite, making them a favorite for any occasion.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup chopped peanuts
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, beat the peanut butter, softened butter, brown sugar, and granulated sugar together until smooth and creamy. Add the eggs and vanilla extract, mixing until fully combined.
- Step 2: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to avoid dense cookies.
- Step 3: Fold in the rolled oats, semi-sweet chocolate chips, peanut butter chips, and chopped peanuts until evenly distributed throughout the dough.
- Step 4: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers remain slightly soft.
- Step 5: Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy once cooled.
Tips & Variations
- Use crunchy peanut butter instead of creamy for added texture and peanut flavor.
- Substitute all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats to make these cookies gluten-free.
- If you prefer a smoother cookie, omit the rolled oats.
Storage
Store Peanut Butter Cowboy Cookies in an airtight container at room temperature for up to one week. To keep them softer, add a slice of bread to the container to retain moisture. For longer storage, freeze the cookies in a ziplock bag for up to three months. Thaw at room temperature or warm briefly in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter adds extra texture and enhances the peanut flavor in the cookies.
Can I make these cookies gluten-free?
Absolutely! Replace the all-purpose flour with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free to keep the recipe safe.
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Peanut Butter Cowboy Cookies Recipe
- Total Time: 25-27 minutes
- Yield: About 24 cookies 1x
Description
Peanut Butter Cowboy Cookies are a delightfully chewy and flavorful treat packed with creamy peanut butter, rolled oats, chocolate chips, peanut butter chips, and chopped peanuts. These cookies combine rich, sweet, and nutty flavors with a satisfying texture that’s perfect for snacks or dessert. Easy to prepare and bake, they offer a delicious homemade cookie experience with a classic cowboy twist.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-Ins
- 1 cup rolled oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup chopped peanuts
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. Next, add the eggs and vanilla extract and mix until fully combined and homogeneous.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually incorporate these dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which could result in dense cookies.
- Add the Goodies: Fold in the rolled oats, semi-sweet chocolate chips, peanut butter chips, and chopped peanuts evenly throughout the dough. This ensures every cookie will have a balance of flavors and textures.
- Shape and Bake: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers remain slightly soft for a chewy texture.
- Cool and Enjoy: Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes to set. Transfer them to a wire rack to cool completely before serving. Enjoy fresh or store for later.
Notes
- For a crunchier texture, use crunchy peanut butter instead of creamy.
- To make gluten-free Cowboy Cookies, substitute all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats.
- Oats contribute to the classic cowboy cookie texture, but can be omitted for a smoother cookie.
- Store cookies in an airtight container at room temperature for up to one week with a slice of bread to keep them chewy.
- For longer storage, freeze baked cookies in a ziplock bag for up to three months. Thaw before eating or warm briefly in the microwave.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cookies, cowboy cookies, baked cookies, oatmeal cookies, chocolate chip cookies, peanut cookies
