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Nutty Oatmeal Chocolate Chip Cookies (aka "Cowboy Cookies")

These chewy, nutty oatmeal chocolate chip cookies are a staple in many households. They're chock full of tummy-filling ingredients, and the recipe makes enough to last for a whole week (even with mini cookie monsters in the family).
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert, Snack
Cuisine: American
Servings: 5 dozen
Calories: 135kcal


  • Hand mixer
  • parchment paper
  • cookie scoop
  • flat baking sheet


  • 1 C butter
  • 1 C granulated sugar
  • 1 C brown sugar, firmly packed
  • 2 large or extra-large eggs
  • 1 tsp vanilla extract
  • 2 C all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 C quick-cooking rolled oats
  • 12 oz semisweet chocolate chips (2 Cups)
  • 3/4 C chopped, toasted pecans May substitute walnuts or cashews


  • Preheat oven to 350 degrees.
  • If toasting nuts, place them on a baking pan in cold oven.
  • Remove nuts from oven after 6 minutes. Set aside to cool.
  • Beat melted butter and both sugars in a large bowl on medium high speed until creamy.
  • Add eggs, one at a time, beating after each one. Add vanilla, beat until smooth.
  • Sift flour, baking powder, baking soda and salt together in a small bowl.
  • Add dry ingredients to butter mixture and stir until a soft dough forms.
  • Stir in oats, chocolate chips and pecans.
  • Drop tablespoonfuls of dough 2 inches apart onto greased (or parchment-covered) baking sheets. (A scoop makes this easier.)
  • Bake 10-12 minutes, or until lightly browned around the edges.
  • Remove from oven but leave cookies on baking sheet for two minutes before removing to cool on a wire rack. The heat will finish cooking the cookies.
  • Store in an airtight container for up to a week.


  1. The cookie dough can be made ahead and frozen for up to three months. Wrap the dough in plastic wrap and store in a food storage container. Thaw in the refrigerator overnight before baking.
  2. Baked cookies can be frozen. Thaw, covered, at room temperature.