Of all of the cookies I enjoy making, this one is probably the #1 most asked more recipe! Everyone loves these cookies! They are seriously the best salty to sweet ratio. DROOLING!
These babies get eaten so fast at my house that I almost ALWAYS make a double batch. My kids and husband are always super excited when they get home and smell these cookies baking.
One of our favorite things to do is to make up a bunch and put them in the freezer. We LOVE to eat them frozen! It just adds a new level of awesomeness, I just can’t describe!
The only con to this recipe is that if by some miracle they don’t get eaten quickly, they do tend to dry out fast… Alas, I have a solution for that too! Store them in an air tight container with a piece of bread!
The bread brings the moisture right back into those cookies and BOOM… problem solved!
I also really like this recipe because I really like to stock up on oatmeal! It can be used in so many ways! It’s one food storage staple that I always have on hand. Having many different uses for it just makes it that much more valuable to us!
You can purchase your oatmeal at a regular grocery store, but I prefer to by mine from our Church’s Food Storage website. The oatmeal comes in #10 cans with a shelf life of 30 years! That makes it super affordable and easy to keep a large quantity on hand.
Make these once and you’ll be hooked. I would love to hear what you think about them, so please comment below!
Cowboy Cookies
Ingredients
- 2 Large Eggs
- 1 C. Sugar
- 1 C. Brown Sugar
- 2 Sticks Butter (at room temp)
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1 Pinch Salt
- 2 C. Flour
- 2 C. Regular Oats
- 1½ C. Chocolate chips (I use milk chocolate)
Instructions
- Pre heat oven 350°
- Mix dry ingredients in a large bowl
- Mix eggs, sugar(s), butter in stand mixer until fluffy
- Add vanilla
- Add dry into mixer 1 cup at a time until mixed well
- Add in chocolate chips
- Bake on greased cookie sheets for 12-13 min
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