Peanut Butter Cowboy Cookies

Ah, the humble cookie! How can something so simple bring so much joy? Thank you, from the bottom of my heart, for joining me in today’s cookie adventure. As you know, I cherish every moment I get to share these recipes with you, and today’s treat is no exception. We’re diving into a batch of Peanut Butter Cowboy Cookies—a delightful twist on a classic that promises to wrangle even the wildest of cookie cravings!

These cookies are a hearty blend of crunchy, chewy, sweet, and salty. I promised you versatile, and here’s proof! Whether you’re packing a picnic, fueling up before a hike, or simply enjoying a quiet moment with a cup of tea, these cookies are your loyal companions. Let’s get baking!

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup crunchy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup chocolate chips
• 1/2 cup raisins
• 1/2 cup chopped pecans

How to Make Peanut Butter Cowboy Cookies

Step 1:

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

Step 2:

In a small bowl, whisk together the flour, baking soda, and salt.

Step 3:

In a larger bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract until smooth.

Step 4:

Gradually add the flour mixture to the peanut butter mixture, stirring until just combined. Fold in the oats, chocolate chips, raisins, and pecans.

Step 5:

Drop heaping tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 6:

Bake for 10-12 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

• Chill the Dough: If you have time, chill the dough for about 30 minutes before baking. This helps the cookies keep their shape and enhances the flavors.
• Cookie Size: For uniformly sized cookies, use a cookie scoop or measure the dough with a tablespoon.
• Don’t Overbake: These cookies are best when they’re a bit chewy with crispy edges, so keep an eye on them and don’t let them bake too long.

Substitutions/Variations

• Nut-Free: Skip the pecans and substitute with seeds like sunflower or pumpkin for a nut-free version.
• Add-In Ideas: Feel free to throw in coconut flakes, dried cranberries, or even white chocolate chips to mix things up.

Frequently Asked Questions

Can I make these cookies gluten-free?

Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend.

How can I make these cookies vegan?

For a vegan version, use plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes).

Storage Instructions

Store your Peanut Butter Cowboy Cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months—just make sure they’re completely cool before freezing.

More Relevant Recipes

If you loved these cookies, here are a few more recipes to try:

• Double Chocolate Chip Cookies
• Chewy Vegan Chocolate Chip Cookies
• Sour Cream Cut Out Cookies

Thank you for spending your time with me and these delightful Peanut Butter Cowboy Cookies. The smell when these are in the oven is incredible!! Don’t forget to share your baking adventures with me—I love seeing your creations! Happy baking!

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