These Peanut Butter Cowboy Cookies are the epitome of go big or go home. A made-from-scratch creamy peanut butter cookie dough is filled with oats, chocolate chips and salted peanuts. Scoop onto a cookie sheet and bake until golden and crispy around the edges then pour a glass of milk.
You may also like: Classic Soft Peanut Butter Cookies, Old Fashioned 3-Ingredient Peanut Butter Cookies, Triple Chocolate Chip Pudding Cookies, Crunchy No-Bake Chocolate Peanut Butter Bars, Peanut Butter Banana Chocolate Chip Cookies, Rolo Stuffed Peanut Butter Cookies.
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Helpful Kitchen Items:
Peanut Butter Cowboy Cookies
Servings: 26 -28 large cookies
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2/3 cup smooth peanut butter
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cup quick cooking oats
- 1 cup cocktail peanuts roughly chopped
- 1 cup sweetened flaked coconut
- 12 oz milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Sift together the all-purpose flour, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
- Add the dry ingredients gradually while beating on low speed, mixing well between each addition.
- Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
- After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
- Use a large non-stick spatula to mix in the quick-cooking oats, peanuts, milk chocolate chips and sweetened flaked coconut by hand. The batter will be stiff.
- Use a 4 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
- Bake for 16-18 minutes until lightly golden.
- Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
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Melissa @ My Recent Favorite Books says
June 28, 2014 at 4:50 pmI have been thinking about baking some cookies, these look delicious! =) Pinned to try soon!
Melissa says
June 28, 2014 at 5:15 pmThanks for sharing Melissa!
Millie Brinkley says
June 28, 2014 at 6:02 pmMelissa, thanks for another mouth watering recipe! These sound insanely good! Well, goodbye diet….hello cookies, hot tea, and a hedonistic, lazy evening!
Melissa says
June 28, 2014 at 6:23 pmMillie, that sounds like a dynamite finish to a Saturday. Happy baking!
Beverly says
June 29, 2014 at 12:03 pmWill the cookies bake the same without the coconut, not a big fan
Melissa says
June 29, 2014 at 12:06 pmThey should bake fine without the coconut, you can leave it out.
Anonymous says
July 2, 2014 at 11:20 pmHi Melissa
Your site is absolutely amazing I love it ! – So many great recipes. I’m getting hungry as we speak.
I’m planning a Southern Theme Dinner Party inspired by two of my favorite movies Fried Green Tomatoes and The Help. I found your site just by chance and I’m so glad I did
Thanks for sharing all your wonderful recipes. I don’t know quite where to begin.
Mare
Melissa says
July 2, 2014 at 11:31 pmWhat a fun idea for a party. Welcome, send my best to your friends.
Cheryl Hicks says
July 16, 2015 at 2:15 pmMelissa
Will a hand mixer work for this recipe? I really love your site and have tried many of the recipes. Keep the good food coming!
Melissa says
July 16, 2015 at 3:10 pmHi Cheryl, oh of course. I use my stand mixer as a rule of thumb but yes, go for it! ☺
Fran says
July 28, 2015 at 11:49 pmBeen making cookies very similar to this recipe for many many yers. My grandkids love them!!
Lindsay says
August 1, 2015 at 4:14 pmI just made these cookies. They are delicious (so is the dough :P)!! I didn’t have peanuts so I omitted them. I will try to have them for next time. This is going to be a go to cookie recipe from now on. Thanks!
Melissa says
August 1, 2015 at 4:33 pmAwesome Lindsay we love them too!
Mary says
August 25, 2015 at 5:05 pmWhat are ‘cocktail peanuts’? I don’t think we have them in the UK Can I substitute ordinary salted peanuts or should they be unsalted?
Melissa says
August 25, 2015 at 5:16 pmOh sure, cocktail peanuts tend to be a bit smaller and thus good for this cookie. Regular salted peanuts will do nicely.
Deb says
October 2, 2016 at 2:27 pmI just made these with sunflower seeds and butterscotch chips, YUM!!!!!
Melissa says
October 2, 2016 at 4:15 pmNice!
Skygirl says
January 23, 2017 at 4:20 pmHi! I just made this dough! Looking forward to tasting the cookies! My five year old son said that the dough is so yummy)! I was wondering if you have ever tried to freeze the dough for future use?
Melissa says
January 23, 2017 at 5:03 pmI have and it freezes beautifully.
Patty Thayer says
February 23, 2017 at 8:46 amI made these cookies yesterday because I had purchased crunchie peanut butter by accident and wanted to use it up. Instead of using smooth peanut butter I used the crunchie and eliminated the cocktail peanuts and added some pecans and about 1/2 cup of white chocolate bits along with the milk chocolate and other ingredients. Cookies are AWESOME! My husband doesn’t care for peanut butter but he likes these a lot. This recipe is a keeper! Thanks for sharing.
Marybeth says
February 26, 2017 at 12:30 pmHi!!! How many calories are in these cookies? I love them and having a hard time keeping track of my caloric intake because I can’t figure out the calories for these! Make then all the time! Thanks for your help!!
Melissa says
February 26, 2017 at 4:50 pmThere are many free online calorie calculators available. Just enter the values and it will calculate for you.
Nicole says
June 26, 2017 at 12:57 pmI made these yesterday! SOO Yummy. I changed the sugars a bit. I’ve found that instead of equal parts on the sugars, if you use 3/4 white and 1 1/4 brown the cookies will be “chewier”. Also I did half and half of peanut butter chips and semi sweet chocolate chips. They turned out so yummy and moist!
Marian says
October 22, 2017 at 9:47 amIs the amount of butter correct? Mine turned out very dry.
Melissa says
October 22, 2017 at 10:06 amThe amounts are correct. Keep in mind, there’s peanut butter for moisture, too. Perhaps bake them for less time as your oven may run a little hot.
Michelle says
January 24, 2018 at 3:30 amJust made these cookies and they are really good. I will definitely be making these cookies again.
Melissa says
January 24, 2018 at 8:24 amI love these, too. I’m happy to hear you do!
Debbe says
June 10, 2018 at 1:37 pmThey are delicious even though I forgot to add the oatmeal. I will be making these again and next time add the oatmeal. Thanks
Melissa says
June 10, 2018 at 3:39 pmGlad you loved these Debbe, thanks!
Mary says
November 11, 2018 at 2:40 pmMaking right now and already ate a few. OMG are they good!
Melissa says
November 11, 2018 at 8:51 pmI love these, too, thanks!
Chuck says
December 17, 2018 at 8:11 pmI do NOT like chocolate so I’ve been trying to find an oatmeal pnut butter cookie. I’m going to try these without the chocolate chips.
Melissa says
December 17, 2018 at 9:23 pmDo you like peanut butter chips? That might be a nice substitute or even butterscotch.