Christmas Cowboy Cookies
These thick and chewy Christmas Peanut Butter Cowboy Cookies are the best bakery-style oatmeal cookies ever! Super loaded with peanut butter, oats, salted peanuts, sweetened coconut, white and milk chocolate chips and festive colored m&ms! Easy to make and addictive!
Servings: 20 Cookies
Calories:
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- ⅔ cup peanut butter like Jif
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups quick cooking oats or rolled oats
- 1 cup salted cocktail peanuts roughly chopped
- 1 cup sweetened flaked coconut
- ¾ cup milk chocolate chips
- ¾ cup white chocolate chips
- 1 ½ cups m&ms
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Whisk together the all-purpose flour, baking powder, salt and baking soda. Set aside.
- Using mixer, on medium speed cream together the softened butter, sugars, peanut butter and vanilla for 3 minutes until light, fluffy and pale. Add eggs one at a time beating well after each addition.
- Add the dry ingredients gradually while beating on low speed, mixing well between each addition. Once all the flour as been added, increase the speed of the mixer and beat for 1 minute.
- Fold in the oats, peanuts, milk & white chocolate chips, m&ms and sweetened flaked coconut until combined. Dough will be creamy, yet very thick.
- Use an ice cream scoop (1/4 cup) and scoop cookies on baking sheet 3-inches apart. 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.
Notes
If making these cookies smaller, decrease the baking time accordingly.