Chewy Chocolate Chip Oatmeal or Cowboy Cookies

  • Serves: Makes 3 dozen
  • Baking Temp (degrees F): 350
  • Views: 15160
  • Comments: 27

Variation: Oatmeal Coconut White Chocolate Chip Cookies

Cookies and photo by odetteganda © Sarah Phillips
This is an old-time family favorite we used to call Cowboy cookies. What's there not to love - the combination of oatmeal and chocolate chips makes a chewy chocolate chip cookie with lots of flavor.

odetteganda, Premium Member, Says: "The cookies were soft and chewy, and smelled really good!"

dillonsmimi, Premium Member, Says: "Sarah's CCC Oatmeal cookies are hands down my favorite cookie. I sometimes add a bit of chopped pecans or walnuts to make them ultra yummy. Try them..."


Right after baking, I slid the cookies, still attached to the parchment paper, from the cookie sheet to the cooling rack. I let them sit on paper for 1 -2 minutes and then removed the cookies from the paper to the wire cake rack to thoroughly cool. 

2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1 cup (2 sticks) unsalted butter
1 cup sugar
1 cup dark brown sugar, packed

2 large eggs
1 teaspoon pure vanilla extract

2 cups oats (Use rolled oats or quick cooking, not the instant kind)
2 cups (one 11.5 or 12-ounce bag) semi-sweet chocolate chips

1. Position the oven racks in the lower and upper third of the oven. Heat oven to 350 degrees F. Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.

2. Beat the butter in the bowl of an electric mixer until softened.
Beat in sugars until well blended.

Beat in the eggs, one at a time, blending well after each addition.

Beat in vanilla. Add in the flour, slowly at the side of the bowl, with the mixer running on low. Blend 5 seconds with the mixer on low, until ALMOST incorporated. The batter will be thick.

Unlatch the mixing bowl from the mixer. With a large rubber spatula, fold in the oats and chocolate chips until incorporated.

3. Drop by rounded tablespoonful onto ungreased or parchment-lined cookie sheets 2 inches apart. (For smaller cookies, drop by the teaspoonful.)

Bake until lightly browned and edges are set, 12-15 minutes.

4. Cool cookie sheets on a wire cake rack 1-2 minutes. Gently remove the cookies from the sheets to the rack; cool completely.

1. Reduce the oatmeal by 1/2 cup and add in the same amount of dried shredded coconut, instead. You can lightly toast it beforehand, if desired, to give it a more coconut flavor.
2. Substitute semi-sweet chocolate chips with white chocolate chips.
3. Bake as directed.

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