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Cowboy Cookies

I’m crazy about these cookies, so you might be too! >> Cowboy Cookies!

Cowboy Cookies

Sometimes the simplest of cookie recipes are the most delicious cookie recipes!  In most of the world I think these are known as Oatmeal Scotchies (or something like it), but since I am kind of obsessed with everything cowboys… I’ve named them Cowboy Cookies.  I’ve been making these cookies for years, and I love them with butterscotch chips… but there are some chocolate chip purists out there who may shun the butterscotch chip idea.  Just give them some chocolate instead!

Cowboy Cookies Recipe

These cookies make great lunch stuffers for school or camp.  My son has a couple more torturous weeks of school left, so I have these tucked into the freezer for his bagged lunches.  But once he’s finished (and officially a high schooler!!!!), he’ll find use for these in the million camps he’s attending this summer.  Though I have spotted my husband sneaking some frozen cookies too!

Cowboy Cookies Recipe -

So make these for yourself… or for your family… or for a friend… or for your favorite cowboy… Cowboy Cookies!

Yield: 4 dozen cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Cowboy Cookies


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated white sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups quick cooking oats
  • 6 ounces (or more!) butterscotch chips or chocolate chips


  1. In a medium-sized bowl, sift together the flour, baking powder, soda and salt.
  2. In a large bowl, use an electric mixer to cream the butter with the sugars. Add the eggs to the creamed mixture. Beat until smooth. Add the flour mixture gradually. Then stir in the vanilla, oats and chips.
  3. Drop small spoonfuls onto a greased baking sheet. Bake at 350 degrees for 15 minutes.
These cookies freeze well!

Here are a few more cookie recipes with butterscotch chips that you might enjoy:


15 Responses to “Cowboy Cookies”

  1. postedDec 1, 2012 9:48 PM

    YUM!!! These are delicious!

  2. postedJun 1, 2015 4:46 AM

    Love your cookie recipes. Thank you and have a great week.

  3. postedJun 1, 2015 7:01 AM

    I love this recipe. How long do they freeze for, and how do you prefer to reheat/thaw the cookies? Thank you for your help. 

    • postedJun 8, 2015 6:16 AM

      I think they’ll be fine in the freezer for a couple of months if they are sealed properly. I just let them thaw at room temperature.

  4. postedJun 1, 2015 8:36 AM

    Seems so easy to make and sounds good too!

  5. postedJun 1, 2015 12:55 PM

    Love these cookies so much! Looking forward to making them.

  6. postedJun 1, 2015 10:54 PM

    Oh how yummy! I love that you did a combo of oats and butterscotch chips – so perfect!

  7. postedJun 2, 2015 4:28 AM
    Pallavi Bohra

    Thank you for sharing, such a delicious cookies. I think we can try with peanuts, cashews and almonds same as butterscotch chips and chocolate chips.

  8. postedJun 2, 2015 6:30 AM

    Can these be made into bars?

    • postedJun 2, 2015 2:15 PM

      you could certainly try. But they’re kind of a crispy cookie, so perhaps underbaking them a little if you make them into bars!

  9. postedJun 2, 2015 8:33 AM

    Lori, I love cowboy cookies, and your recipe looks fantastic! Thanks for sharing! 

  10. postedJun 2, 2015 4:08 PM

    I love oatmeal scotchies, can’t wait to try this recipe. I had to chuckle when I saw you named them Cowboy Cookies, as my uncle was the one that first introduced me to them. The funny part is that he is a full fledge hard headed cattle roping cowboy. He told me he didn’t like any other kind of cookie, so I’ve made many batches to accompany us on roping trips!

  11. postedJun 7, 2015 6:28 AM

    Wow, they look so delicious! Maybe I  will try to make them on my own, even though I’m not much of a cook. 🙂 

  12. postedSep 12, 2015 3:07 PM

    Unsalted  butter?

    • postedSep 14, 2015 5:07 AM

      either would be fine, but yes… in general, unsalted is best.

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