Cowboy Cookies III

Cowboy Cookies III

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Bonneroo 0

"These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!"
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1 h servings 95 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.


  1. 430 Ratings

Most helpful positive review

Okay, here's what I did to combat the "flat" problem: used 3/4Cup of both sugars instead of a full cup, used 1 egg plus one yolk, increased vanilla to 2 teaspoons (just cause I like them flavor...

Most helpful critical review

This recipe was horrible the cookies turned out hard as a rock and tasteless. I followed the direction exactly. The kids said "mom your a good baker but those are yucky".

Most helpful
Most positive
Least positive

Okay, here's what I did to combat the "flat" problem: used 3/4Cup of both sugars instead of a full cup, used 1 egg plus one yolk, increased vanilla to 2 teaspoons (just cause I like them flavor...

I have been making this cookie recipe for 35 years with the only difference being we use a whole bag 12oz. of semisweet chocolate chips. My mom made them for 20 years before me. They are the b...

Loved the cookies, and so did the rest of the family. Followed suggestions (sort by "most helpful") and baked at 375 F for 8-9 minutes, used 2 tsp. vanilla, decreased sugar to 3/4 c. EACH, used ...

Super Yummy! I made a few adjustments. I used 3/4c. each of the sugars, 2tsp. vanilla, added in 1c. of raisins, 1tsp. cinnamon, and 1/2c. chopped pecans. I baked them at 375 for 9 minutes on ...

Wonderful cookies. Best cookies I have ever made. They are so soft and chewy. I used 3/4c of both sugars and 3/4c butter, and since I am a chocolate addict, I used 2c of chocolate chips. I d...

Fantastic! I used only 1.5 sticks of butter and 3/4 c sugar and it worked out great! Chewy in the middle and crisp on the edges! Yummy!

this could be my favourite cookie recipe yet! where has it been all my life? reading about the flat issue, instead of making "ball" shapes, i made taller columns of dough and this worked perfect...

These cookies are very good but I did make a few changes to the basic recipe. I cut the sugars down to 3/4 cup of each (brown and white). I also added 1 more cup of chocolate chips to make a tot...

These cookies were fabulous. I always have difficulty with flat cookies so I used 1 egg and 1 yolk. I also increased flour to 2 and a half cups and decreased the oats to 1 and a half cups. Befor...

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