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Red Angus Association of America

National Cattlemen’s Beef Association

Western States Red Angus Association

Washington Farm Bureau

Washington Cattlemen’s Association

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Cowboy Cookies

Cowboy Cookies

Ranch Life, Recipes

The best chocolate chip cookies you’ll ever bake! I like to make the dough before bedtime and then bake these cookies first thing in the morning. You’ll find that one of these oversized cookies is more than enough for a serving, but they won’t last long!

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 3 tsp. vanilla extract
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1-1/2 tsp. baking powder
  • 1 tsp. cinnamon (optional)
  • 3-1/2 cups all-purpose flour
  • 2 cups (1 bag) semi-sweet chocolate chips, plus a handful extra for topping
  • 2/3 cup walnuts, chopped (optional)
  • 2/3 cups sweetened flaked coconut (optional)

In a large bowl, mix together the butter and both sugars until light & fluffy. Beat in eggs & vanilla, mixing until well combined. Then do the same with the salt, baking soda, baking powder, & cinnamon. Scrape edges of mixing bowl if needed. Mix in flour, making sure it’s blended completely in. Stir in chocolate chips, walnuts, and coconut by hand. Cover and chill cookie dough at least 2 hours, or overnight.

Preheat oven to 350 degrees. Line baking sheets with parchment paper (my favorite cookie sheets are Williams Sonoma Goldtouch Cookie Sheets). Scoop cookie dough using a large cookie scoop or ice cream scoop and space 2-3 inches apart. Each cookie dough ball should be about 3 T. of dough. I bake 6 cookies per cookie sheet. Press an additional 4-5 chocolate chips into the top of each dough ball. Bake about 13 minutes; cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

Here are a few tips to make these cookies extra special: 1. Use duck eggs if you can; they make baked goods even more delicious. 2. Toast (and cool) the walnuts and coconut before mixing in; I bake them together at 350 degrees for 8-10 minutes, stirring every couple of minutes to avoid burning. 3. Sprinkle a bit of sea salt on cookies right when you remove them from the oven.

Make sure to sample when they’re still warm out of the oven. Best enjoyed with an ice cold glass of milk!

YIELD: 22-24 big cookies