Cowboy Cookies with Instant Oatmeal

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Cowboy Cookies with Instant Oatmeal

These Cowboy Cookies are a delightful twist on the classic recipe, using maple and brown sugar instant oatmeal instead of regular rolled oats. Packed with chocolate chunks, toasted walnuts, and shredded coconut, these cookies are crunchy on the outside, soft and chewy in the middle, and absolutely irresistible. Perfect for anyone who loves a hearty, flavorful cookie!

Ingredients

1 cup salted butter, room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract-2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3 packs (about 1 ½ cups) maple & brown sugar instant oatmeal
¾ cup semisweet chocolate chunks
¾ cup milk chocolate chips
1 cup chopped walnuts, toasted
1 cup sweetened shredded coconut

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Cream Butter and Sugars

In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).

Step 3: Add Eggs and Vanilla

Add the eggs and vanilla extract, and mix until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and instant oatmeal packets.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Step 6: Fold in Mix-Ins

Gently fold in the chocolate chunks, milk chocolate chips, toasted walnuts, and shredded coconut until evenly distributed.

Step 7: Scoop and Chill

Using a large cookie scoop (about 3 tablespoons), drop dough onto the prepared baking sheet. Chill the cookies in the refrigerator for 1 hour.

Step 8: Bake

Press the cookies down slightly with a fork. Bake for 12 minutes, or until the edges are golden brown and the centers are set.

Step 9: Cool and Serve

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Cowboy Cookies

Toast the walnuts. Toasting enhances their flavor and adds a nice crunch.
Use room temperature ingredients. This ensures even mixing and a smooth dough.
Don’t overbake. The cookies will continue to firm up as they cool, so take them out when the edges are just golden.

Customize the mix-ins. Swap the chocolate chips for white chocolate, dark chocolate, or even butterscotch chips.

Variations

Peanut Butter Cowboy Cookies
Replace ½ cup of butter with ½ cup creamy peanut butter for a nutty twist.

Cinnamon Roll Cowboy Cookies
Use cinnamon spice instant oatmeal and add ½ tsp nutmeg to the dough for a warm, spiced flavor.

Gluten-Free Cowboy Cookies
Use a gluten-free flour blend and certified gluten-free oats to make these cookies gluten-free.

How to Store These Cookies

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I use regular rolled oats instead of instant oatmeal?
Yes, but you may need to adjust the sugar since instant oatmeal packets are pre-sweetened.

Can I use unsalted butter?
Yes, but add ¼ tsp salt to the dry ingredients to balance the flavor.

Can I make these without nuts?
Absolutely! Simply omit the walnuts or replace them with more chocolate chips or coconut.

Final Thoughts: The Perfect Hearty Cookie!

These Cowboy Cookies with Instant Oatmeal are a dream come true for cookie lovers. They’re hearty, flavorful, and packed with delicious mix-ins—perfect for any occasion. Whether you’re baking for a party, a family treat, or just because, these cookies are sure to be a hit!

If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations!