Cowboy Cookies Hi there, Amanda here from A Life Well Lived and today I am excited to be sharing with you my all-time favorite, go-to cookie recipe, my recipe for Cowboy Cookies Cookies are a timeless treat. They never go out of style and people are always happy to eat them. More than happy to eat them.  Can you resist a cookie? I certainly can't. So even though I came up with this recipe about 10 years ago, it is still a winner in my book and friends and family ask for them time and time again.

I am not sure where the name Cowboy Cookies came from. Maybe because they are so hearty? Regardless, they are a crowd pleaser. People can be pretty opinionated when it comes to cookies. Some like oatmeal, some like chocolate chip. Some like them crispy while others like them chewy. This recipe covers all of your based. It is packed with chocolate chips, oats, coconut flakes and my personal favorite part, butterscotch chips -  they are tasty and perfect. They are also crispy on the outside and all sorts of chewy on the inside - the way that I like my cookies.

Also, here is a trick after you pull them from the oven, sprinkle some sea salt lightly on top. The salt really brings out the sweet of the cookie as well as emphasizes the other flavors. They are so good, I promise. I dare you to eat just one. Enjoy!

Cowboy Cookies:

1 1/2 cups all-purpose flour
1 tablespoon baking powder 
1 tablespoon baking soda 
1 tablespoon ground cinnamon 
1 teaspoon salt 1 1/2 sticks butter (at room temperature) 
3/4 cups granulated sugar 3/4 cups packed light-brown sugar 
2 large eggs 
2 teaspoons vanilla extract 
1/4 teaspoon almond extract 
1 cups semisweet chocolate chips 
1 cups old-fashioned rolled oats 
1 cups sweetened flake coconut 
1 cups butterscotch chips

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In a medium bowl or stand mixer, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugars and beat to combine until light & fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Beat in vanilla and almond extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and butterscotch. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 17 minutes, until edges are lightly browned. Makes about 3 dozen cookies.

-post by amanda



  1. Wow, these look devilishly good!

    x Lily

  2. They look so delicious!!!! :)

  3. Oh my goodness these look deliiiicious!! Xo, S

  4. perfection! i need to learn how to make these gluten -free....


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