These are yummy.  If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!

Cowboy Cookies III

all-purpose flour

baking powder

baking soda

salt

butter, softened

white sugar

brown sugar

eggs

vanilla extract

oats

chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.


In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.


Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.


Okay, here's what I did to combat the "flat" problem:  used 3/4Cup of both sugars instead of a full cup, used 1 egg plus one yolk, increased vanilla to 2 teaspoons (just cause I like them flavorful) increased temp to 375 for 8-9 mins. and wha lah!  PERFECTION!  DELICIOUS cookies will make again.  Thanks for a great recipe!

I have been making this cookie recipe for 35 years with the only difference being we use a whole bag 12oz. of semisweet chocolate chips.  My mom made them for 20 years before me.  They are the best chocolate chip cookies you will find.  Why people change the recipe is beyond me!  They are not even the same cookie if you change them...so why?  Anyway, they are delicious and I don't know one person who does not love them in all my years of baking them.  

Loved the cookies, and so did the rest of the family. Followed suggestions (sort by "most helpful") and baked at 375 F for 8-9 minutes, used 2 tsp. vanilla, decreased sugar to 3/4 c. EACH, used 1.5 sticks of Nucoa margarine (same thing as 3/4 c.) Shaped fairly large, oversized, round balls of dough, and used Ghiradelli and Tropical Souce brand chocolate chips. In place of the two eggs, I used a total of 1/4 c. water. (1 egg = 2 Tbs. water) If mixture is still a bit dry, add just enough water for it to come together. This way, even those with dairy/egg allergies can have some! Baked on parchment paper, and also added small dashes of ginger and cinnamon to half the batch. Have already made two batches since discovering them a month ago. My mum makes the exact same recipe--but with eggs, and people don't know the difference. :o)

Super Yummy!  I made a few adjustments.  I used 3/4c. each of the sugars, 2tsp. vanilla, added in 1c. of raisins, 1tsp. cinnamon, and 1/2c. chopped pecans.  I baked them at 375 for 9 minutes on an air-bake cookie sheet.  The cookies are soft and chewy not flat at all. I ended up with 4 dozen not 5 dozen. My two boys ages 2yrs. and 4yrs. love to help make and eat these cookies!  I think I figured the WW points to be 3pts. per cookie.  I'm definately keeping this recipe!!

Wonderful cookies.  Best cookies I have ever made.  They are so soft and chewy.  I used 3/4c of both sugars and 3/4c butter, and since I am a chocolate addict, I used 2c of chocolate chips.  I don't have a nice cookie sheet.  I think it is older than me, and these treats turned out perfect.  I used a little more dough than a teaspoon full and I baked them for 10 minutes.  Thank you for this great recipe.  I will for sure make this treat in the near future.

Want to know the trick to these fantastic cookies?? FOLLOW THE RECIPE!! 
Drives me UP THE FLIPPIN WALL when people rate/review and change the whole  thing! UGH.. These cookies were fantastic! I am using them for the teachers as an end of the year gift with the 'I'm a smart cookie' quote :) 
Seriously, follow this recipe, exactly and it's fine. It's supposed to be a flat, chewy, delicious cookie! If you want a cakey blob, then this is not the cookie for you. 
These are a keeper, thanks so much for sharing! Oh, and I just love how many cookies it makes. Although there aren't many left now!

Fantastic!  I used only 1.5 sticks of butter and 3/4 c sugar and it worked out great!  Chewy in the middle and crisp on the edges! Yummy!

this could be my favourite cookie recipe yet! where has it been all my life? reading about the flat issue, instead of making "ball" shapes, i made taller columns of dough and this worked perfectly. the key is in the baking time as well. wait till the edges go golden and although they might look undercooked in the middle, once they cool they arent. they are perfectly soft, chewy and deliciously amazing! I used 1 package milk chocolate chips and 1 package of butterscotch chips. next time i will try a chocolate/raisin combo -my favourite!

These cookies are very good but I did make a few changes to the basic recipe. I cut the sugars down to 3/4 cup of each (brown and white). I also added 1 more cup of chocolate chips to make a total of 2 cups. I needed to bake them for 12 minutes to get them golden brown. I always use a timer when baking cookies.

These cookies were fabulous. I always have difficulty with flat cookies so I used 1 egg and 1 yolk. I also increased flour to 2 and a half cups and decreased the oats to 1 and a half cups. Before baking I refrigerated for an hour and they turned out just the right combination of soft and chewy. Wonderful!

My husband loves these cookies. I made a few changes. I chop the oatmeal in the blender before mixing it in. My hubby likes a smooth cookie. Also , I don't add nuts. My daughter has an allergy. And finally , I freeze the dough before cooking. This makes the cookies ooey gooey in the middle and crisp on the outside.

These cookies are great! Exactly what I was looking for: right in between a typical chocolate chip cookie and an oatmeal chip cookie. I followed the reviewers suggestions and the cookies came out thick and chewy and stayed that way for days (they were gone after that). Here is what I did: I reduced the butter and both sugars to 3/4 cup each. Make sure you cream them well! Also be sure to whisk the flour, baking powder, baking soda, and salt together before adding to the rest of the ingredients.  I used 2 cups of chocolate (I'm a chocoholic). Once the ingredients were combined, I refrigerated the dough for 1 hour. I used parchment paper instead of butter on the pan, and the bottoms hardly even browned (and I often burn the bottom of my cookies!).  Oven temp of 375 was perfect and I left them in for 9 min. Result: chewy gooey goodness!

Flat vs. Fluffy! I learned the real problem with flat cookies last year while watching a cooking show. Real butter causes the cookies to spread out and flatten. I used to combat this by adding an extra 1/4 - 1/2 cup of flour to all my cookie recipes. Now I just use butter-flavor shortening and they are perfect every time. These have always been my favorite cookies, with any kind of chips. Yum!

These were awesome! To avoid "flat" cookies, I used 3/4 cup white and brown sugar as others had suggested and I baked on parchment paper. I also increased the cookie size to a little more than a tablespoonfull and baked them for 10 - 11 minutes. Delicious!!

Made as written, with only two minor changes. I subbed margarine for half the butter, as I knew this would help with the flattening of which many have complained. Also, part margarine will contribute a chewier texture, and this is exactly what I got. The second change was to double the chocolate chips, ensuring abundant distribution throughout. Superb recipe for a hearty, satisfying cookie. Rolled oats, as opposed to quick oats, ensure a nice, chewy texture, as well. With a couple of these in one hand, an ice cold glass of milk in the other, life is absolutely wonderful!

These are great don't change a thing!  All the best cookie elements...crisp, chewy and irresistable!

These cookies are so delicious! Thank you Bonnie! I made only a few changes, I put in 3/4 cups of each brown sugar and white and put in 2 cups of choc.chips instead of one!!!

Wonderful cookies.  Followed the recipe exactly, and they were perfect.

One of our favorites.  I use 1/2 the sugar and whole wheat pastry flour.

PHENOMINAL!! To ensure perfect cookies with correct plumpness use 1/2 butter 1/2 shortening also ensure the butter is room temp soft. I also doubled the vanilla and used 1.5 times the chocolate chips. Also used quick oats they were just as good as rolled. Reduced the sugar to 3/4 cup for each sugar amount. Baked for 10 min exactly these were perfect soft ratio. BF said these were the best oatmeal chip cookies and he is a critic! Thanks for a superb recipe I will always use this one.

Fantastic! Took some advice from the reviews.  3/4 c sugar and brown sugar dash of cinnamon 1.5 sticks of butter @ 375 degrees for 9 minutes  Turned out perfect.

These were so tasty. I reduced the sugars to 3/4 cup of each , instead of the full cup and had no trouble with flat cookies at all. I baked for the time stated in the recipe at the temperature stated. The cookies looked underbaked to me, but I forced myself to NOT put them in for a longer time. They cooled and were chewy, delicious and completely cooked. I brought these into work and everyone loved them. I didn't add any nuts as I didn't have any, but I think those would be tasty too.. even diced up dried fruit.

This recipe was horrible the cookies turned out hard as a rock and tasteless. I followed the direction exactly. The kids said "mom your a good baker but those are yucky".

HIT HIT HIT HIT!! My guy's loved them, my co-workers loved them!! So easy to make too!! Keeper list!! Thanks BONNIEBELLE!!!

These are my husbands favorite cookies. I use 3/4 cup of each sugar and 1/2 Cup butter 1/2 Cup shortening + 1Tblsp water. &amp; 2tsp of vanilla. I added coconut and used 2 kinds of chocolate, milk and semi-sweet and chopped pecans. I  set my oven to 375 although I suspect it is a bit cooler than that, more like 365 so I had to cook them for 15 minutes. I used a small scoop that is approximately a full Tblsp. The cookies came out perfectly. Not flat at all. I had lost my recipe for these so was very happy to find this one. Thanks for posting it!

I didn't have any chocolate chips so i added a bit of cocoa to the dry ingredients and then added white chocolate chips at the end. Turned out fabulous. My daughter couldn't wait to dip them in a glass of milk and i have to admit...I joined her!  Moist and delicious.

I followed other reviewers' suggestion of reducing sugar; used a mixture of dark and milk chocolate chips, and added some chopped walnuts. Fantastic! **Update: I've made these again with choc chips and pecans. Some of the best cookies EVER**

These taste awesome!!!  They're like a mix between a chocolate chip cookie and a oatmeal cookie!!  YUMMY!

These were good but I would recommend the Chewy Chocolate Chip Oatmeal Cookies instead.

Wonderful!! Don't change a thing. They turned out fluffy, chewy......Good!! 
Thank you!

This recipe also makes a FANTASTIC COOKIE BAR! I have no cookie sheet and was craving an oatmeal chocolate chip cookie.  I put the whole recipe into a greased 13 by 9 inch pan and they came out GREAT! I also was out of vanilla and low on sugar so I put in a  quarter cup less sugar. I had no brown sugar, so I substituted white and added a teaspoon of mollassas to it. They still came out DELISH!! Next time, I'm gonna follow the whole recipe and use nuts as well! THANKS FOR SHARING THE GREAT RECIPE!!

YUM, YUM, YUMMY!  These cookies were a huge hit with my family.  My 14 yr old daughter picked the recipe and made them herself a few days ago and then made them again a few days later.  I have never seen cookies go that quick in my home...WOW.  I did add an extra half cup of chocolate chips to the ingredients but thats only because I have chocolate lovers here and were extra gooey.  This recipe will take place of my own recipe for now on.  Thanks so much for sharing it with all of us.  

I modified this recipe to be healthy and it ended up tasting great.  unfortunately the exact modifications have been lost due to other people's computer issues, but this is what I remember:
- 3/4 cup whole wheat pastry flour
- 3/4 cup oat bran
- 1/2 cup wheat germ
- 3/4 tsp salt
- 1 tsp ea baking powder and soda
- 1/4 c butter
- 1/2 c non-fat yogurt
- 1 c white sugar
- 1 c packed brown sugar
- 4 egg whites
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 c mini chocolate chips
- apple juice as needed for moisture/flavor 
(i think i replaced osme of the sugar with apple juice as well, but i can't rememeber now)

These are good cookies, I sub. 1/2 c applesauce for 1/2 the butter and I added raisins. Turned out nice and chewy.

Well, I had the problem with them spreading out too, but my husband didn't care because they tasted so good and were chewy, not crunchy or cake-like.  I added some more flour after the 1st and 2nd batches, and then they didn't spread out so much.  So, with probably 1/4 cup extra flour, this recipe is definitely a keeper.

I followed the directions exactly and the cookies were a hit.

Awesome.  Crispy on the outside, soft and chewy on the inside.  They do spread a bit, and are pretty thin, but the flavor is outstanding.  Five stars definitely!

This was my favorite recipe when growing up and still is.  My mom's recipe called for Crisco instead of butter, a whole package of chocolate chips and only 1/2 tsp. of baking powder.  I also add 1 cup of chopped nuts.  Make a double batch as they will go fast - but unless you have an industrial size mixer you'll need to make two separate batches.

I was short on some ingredients, put a bit too much of other ones by accident &amp; they still turned out FABULOUS!! I used a 1/2 cup of semi-sweet chocolate chips, and decreased the sugars too 3/4 cup, and butter to 1.5 sticks. I loved the delicate texture and abundace of flavor. An absolute keeper!

Nice cookies! If you follow the recipe closely, the cookies come out really chewy. I tried modifying it a little to make it "healthier". Followed one of the reviewer's recommendations to substitute the 2 eggs with 1/4 cup water and reduced the butter to 2/3 cup. Came out great as well, and not as flat. :)

Pretty tasty!!  I used "old-fashioned oats" and the cookies turned out just fine.  They do need to be chilled before baking, otherwise they will spread out very flat.  Mine were great!!  Thanks!!

I took SVROSS's tips for "unflattening" the cookies(reduced sugar, increased oven temp to 375 and 2 teaspoons of vanilla for flavour). I adjusted the recipe a bit after reading the reviews to lighten it just a tad because I was afraid I would eat a lot!
  I used one cup of all purpose white flour and one cup of King Arthur white whole wheat flour. I used 1/2 cup of butter and 1/4 cup of Sunsweet Lighter Bake (prune puree). I used 2 whole eggs because studies show yolks alone without the whites increase cholesterol, but not whole eggs. I used 3/4 cup of both sugars and after all that, I added 3/4 of shredded coconut. The cookies did not come out flat, but normal cookie shaped and sooo delicious!!!

I followed this recipe exactly except I added some walnuts.  My husband, who never met a cookie he wouldn't taste, has rated this the BEST cookie he has ever tasted. These are at their best when fully cooled, so resist the temptation to eat them warm from the oven.

I have an ancient Cowboy Cookie recipe which has been a family fave for several generations.  As it has shortening, I opted to try this recipe, many of the ingredients are on target.  I used the recommendations of many and increased the vanilla to 2 t., reduced the sugar to 3/4 c. and increased the choc chips to 2 c. (no brainer here) also cooked at 375.  A bit disappointed in the results, but will try again as I think the oatmeal I used really took over the recipe. (Coachs Oats, 100% whole grain oatmeal)  In days of old, I used the classic quick oatmeal found in most markets.  My old recipe differed this way: 1/2 c shortening, 1/2 c. oleo (margarine), 1.5 C. flour, 3 cups quick oatmeal.  All other ingredients are the same.  Just didn't get the texture and flavor that made these cookies our family fave for so long.  Also, I only was able to get 4 dozen cookies of this recipe, but I use 2 ice teaspoons and made good sized cookies.

My mom used to make these for us when we were children, back around 1950.  They are delicious!

I should have read the other reviews before cooking these. I found the first batch flat so I added a tsp of baking powder and some shredded coconut. They tasted great, but I'd look for other recipes before using this one again.

This recipe was fair at best.  I agree with some of the other comments regarding the lacey consistency.  I think the original description says it well, IF you can get them to bake just right.  I tried several different times, with no luck.  After two batches, I hadn't the energy for a third.

These were awesome, the only thing I would have changed would have been to decrease the amount of oats.  There were a ton left on the bottom of the bowl that I couldnt get mixed in.

This cookie is almost perfect. I make a few changes but not because it needs it. It's just personal preference. I and about 1tbsp. Vietnamese Cinnamon and about 1/2tsp. Nutmeg. I mix together in a separate bowl, Raisins, Sunflower Seeds and Toasted Coconut. I mix these in instead of the Chocolate Chips.

If you are having a problem with the cookies flattening too much it is because there is not enough flour or oatmeal. After reading the reviews I added an additional 1/4 cup flour and about 3/4 cup oatmeal. I had no problems with the cookies being too flat.
I also made half of the recipe with raisins instead of chocolate chips - just added about 1 tsp of cinnamon in the batter.

These are the best cookies!! I make them all the time. It is my only chocolate chip cookie I use now. The only thing I change is that I found if I use half butter and half shortening, they come out just the right thicmness. I also use this recipe when I want oatmeal raisin cookies too. I use raisins in place of the chocolate chips and I add cinnamon and cloves to the batter! They are delicious and I always get rave reviews!

Very good.
I added a touch of cinnamon to the batter, and chilled the dough before dropping on to the pan with a cookie scoop.  I pulled them out while they were set on the outside but still a little raw on the inside, so they became wonderfully chewy after they cooled.

This is the yummiest cookie I've gotten on this site, I'm in loooove.

Since most other users cut the sugar, I did cut the white sugar to 3/4 cup. I also added a tablespoon of unsweetened cocoa, just cause I wanted mine extra chocolatey. 

I did not have any problem with them baking flat, in fact my first batch didn't bake through, but that could be my cruddy oven. In any event, these came out as the writer said........melt-in-your-mouth. Absolutely wonderful.

I used 1/2 cup choc chips and 1/2 cup butterscotch chips and added chopped walnuts.  This was hands-down the best cookie I've ever made.

Great recipe.  Easy to make.  I mix it up a bit with the chocolate chips - mix in some mint or white chocolate and without nuts and it tastes great.

Man, you guys weren't kidding about these coming out flat!  They come out more like discs than cookies, fortunately it was exactly what I was looking for!  I was looking for a recipe that baked flatter, and chewy.  I couldn't have asked for anything more! Easy recipe, great flavor!  These cookies are THE BEST COOKIES EVER!  They stayed chewy and soft for weeks!

well, i took some suggestions of others and used only 3/4 c of both sugars, 2 tsp vanilla, 1egg + 1 yolk. I didnt have a sifter so I could sift the dry ingredients and they never spread. i thought the dough looked dry but i tried anyway. in the oven after 10 minutes i attempted to flatten them, they were in there for about 20 minutes and they are really cakey and crumbly. i'll try again though..

I baked these today. I followed the recipe except I added almond extract instead of vanilla and stirred in dried cherries and almonds with the chocolate chips. They spread on me a bit but came out very delicous. I will defintely make these again.

Very good! I added a 1/4 cup of whole brown flax and had to cook them for an extra 4 minutes.  I know I will be baking these again and again.  Thank you

I added about 3/4 cup chopped peanuts.  Salty and sweet...YUM!

Well Bonnie Smith a great big THANK YOU to you. These cookies are nothing less than delicious. Mine did not spread out like others. As soon as they turned golden all over I removed them from the oven. They immediately sank, so to speak, and crackled. Cooked perfectly and are chewy and a terrific flavor. My boyfriend is out in a cold snow storm on a tractor plowing our driveways, when he comes in my cookie monster will be thrilled with these. I am going to share these with my neighbors also. I will bake these cookies again, many times I am sure. Oatmeal is Garry's favorate cookie. It is so nice to have another version. They turned out exactly like Laura's photo.

Followed some suggestions by other reviewers and added a little less sugar and they're beautiful. Added extra vanilla and double the chocolate chips because - well, I like chocolate! Also added pecans and these cookies are AWESOME. They will be a repeat customer in my house and will make an appearance on my Christmas cookie tray.

My family thought these cookies were good, not great.  

Interestingly, I used two different baking sheets when making the cookies so I could have one batch in the oven &amp; one ready to go in the oven.  One bakng sheet is air insulated and one is just a flat cookie sheet.  The cookies came out nicely shapped on the regular cookie sheet but they came out flat every time on the air insulated baking sheet.

The texture on these is amazing.  Slightly crispy on the outside, mouth watering chewy on the inside.  I replaced one cup of all-purpose flour with 1/2 cup whole wheat flower, plus 1/4 cup ground flaxseed meal and 1/4 cup toasted wheat germ.  I also replaced the chocolate chips with butterscotch chips.  I think these are the best cookies I've ever made.

My kids beg me to make these cookies.  I searched for the perfect oatmeal chocolate chip cookies, and these are the closest to perfect I've made. Try them, you won't be disappointed.  Make sure your dough is chilled so the cookies don't over-crisp in the oven.

When I made this cookie they were so thin and hard to get off the cookie sheet even though i greased the sheet it was crazy i only managed to get 3 cookies off without breaking them. That being said they tasted wonderful but i think that adding less sugar would make them better.

I FIGURED IT OUT!!  The best cowboy cookie in the world!  Like others have said...use 3/4 cups of both white and brown sugar, then use 2 teaspoons of vanilla, add 1/2 cup of peanut butter to butter/sugar mixture, 16oz. of chocolate chips and chopped walnuts as you like (I used 1 cup).  OH MY DEAR LORD....they were FANTASTIC!!!  I have tried MANY different cowboy cookie recipes trying to find "the perfect one"...This is it.  Not flat, but not cake like either...perfectly gooey/chewy.  You've got try these!  Oh...and make sure you have like 2 gallons of milk...you're gonna need it. :)

This is one of the best cookie recipes ever!  I didn't have enough chocolate chips, so I added smarties to the mix - delicious!  My co-workers loved them and so did my 2 year old niece!

I followed the recipe, except for using only margerine and no oil... the dough was too sticky/wet so I added 1 cup of chocolate chips, 1 cup toasted coconut, and 1 cup cashews (beaten into chunks). 
I nuked my margerine and the cookies baked a little flat. Next time I will try using chilled margerine or butter. Also add a pinch of cinnamon and maybe and extra cup of oats. Or try reducing the butter/margerine by a 1/4 cup. 
I baked at 350 for 10min and cookies were golden brown on edges and still raw looking in middle. I let them cool anyways and they solidified as they cooled, producing chewy perfect cookies!! So delicious!

Thanks for the recipe. Another one to add to my recipe box. Family just loved them. I add coconut flakes,and used milk chocolate bits.

These turned out to be great cookies, but I made some changes.  I added almost a cup of extra oatmeal and a bit of extra flour.   I substituted whole wheat flour for 1 cup of the white flour.  I also used about 3 Tbsp less butter than called for, and I only used 3/4 cup of white and 3/4 cup of brown sugar.  I doubled the chocolate chips and the vanilla.  My cookies were plump and moist and flavorful.  Thanks for the recipe!

I was looking for a quick cookie to make today and I found it! It was easy to put these together because you could do everything using one measuring cup and one measuring spoon. My 2 year old loved helping me dump the ingredients into the Kitchenaid and in a short time we had really yummy, soft and chewy cookies...perfect! Too bad we have to ruin the fun and do dishes now:(

I say YUM! I read some reviews and decided to tweak it a little-I used half butter-half shortening and I used and extra 1/2 t. baking powder (which I don't think it needed). I also decreased the sugars to 3/4 c each and used Splenda in place of the white sugar.  They were really good.  Next time I wouldn't add the additional baking powder b/c I don't think it needed it.  I will definitely make this again and again.  Note:  The baking sheet you make these on makes a difference in the way the cookie bakes:  I liked using the dark coated pans the best b/c it browned the bottom while the rest of the cookie remained nice and moist.     

These were delicious.  Followed recipe exactly.  Made 60 yummy cookies. I packed them in resealable bags for school snacks and they stayed chewy the whole week.

I get request from coworkers to bring these in. The first time I made them, I thought they were a little flat. So the next time I made them, I used 2/3 cup of melted butter and 1/3 cup of milk. Fluffs up the cookies without taking anything out of the taste.

Excellent cookie! I made a few changes to the recipe. I used 1 cup flour and 1 cup whole wheat flour. I also only used 3/4 cup (1.5 sticks) of butter and 3/4 cup of the sugars. I made sure my butter and the cookie dough was cold and none of the cookies turned out flat! I also used 1 cup semisweet chips and 1 cup butterscotch chips.   Be sure to not overbake these as they will be hard (7-8 minutes at 375 degrees worked for my oven). Everyone loved these cookies! I am for sure keeping this recipe!

This is a great recipe!!  I made them and took them to a family get together and everyone loved them!!  They went really fast.  We couldn't stop eating them.  I also cut down on the sugars and it turned out good.  I have found a new chocolate chip oatmeal recipe.

Easy and delicious, i cut out 1/2cup sugar, used 1/2 whole whole wheat flour and omitted the salt as I have made these a couple times and found them a bit salty and sweet as is but still good.

I just made these cookies.  Other than adding some pecans, I followed the original recipe.  They were wonderful!

Very tasty cookies, but they were not chewy the next day.  Very dry and crunchy.  Any suggestions on how to keep them chewy longer?

Everytime I make these I have to make a double batch because otherwise I would not get any.... just a tip don't overcook these. They actually don't look done usually when I take them out but this keeps them chewy. Love this recipe.

These cookies are amazing. Made to the "T" with excellent results. Almost my favorite cookie!

I used white whole wheat flour and cut the sugar (both white and brown) in half.  EXCELLENT cookies!

I made this last night (after it was a featured recipe) and I'm so glad I did - rave reviews all around! my only change was substituting earth balance (vegan) "butter" with regular butter. They still came out very chewy.

These cookies are absolutely amazing.  They stay soft days after being made.  The trick is to flatten them with a fork, and bake them no longer than 8 minutes.  They will look undercooked, but if you bake them too long they will be hard!

I have been making these cookies over the past six months and they have gotten RAVE reviews! They are my own favorite and several friends have asked for the recipe. I now add several things to this recipe to make for even more flavor! Try using spelt flour if trying to get away from white flour and also, I always include ground flax seed for a nice nutty flavor. I also always use the traditional large (not quick) oats that make for more texture and a bit more "crunch"... we love these cookies in our house!

GREAT Reacipe, It is simple (To me) and it is so great that I had to keep my little brothers from eating the dough (they took a sample when i was distracted). It is a good recipe and I don't think I would change the recipe to make it taste good becuase even though it was dry (Might be from accidentally putting it in the oven a bit too long). But there is one thing I would change is the amount of oats becuase when I took a bite all I can taste is oats IT IS LOADED!

Great Recipe!

These turned out fabulous! I added walnuts and a pinch of cinnamon.  I will definately make these again.

SO GOOD! this is my oatmeal cookie reciep from no won! THe reciep is perfect as is!

Excellent!  Big Hit.  I used a baking stone and did not have any problem with the cookies being flat!

These cookies are fabulous, just the way they are!!!!

The best cookies ever! Don't change a thing!

These cookies were pretty good, but I was expecting a lot more from them with all the hype.  I wouldn't say that they're anything out of the ordinary.

cowboy cookies iii

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 1 hours

Servings: 5

Author : Bonneroo

Ingredients

Instructions

Top Similar Recipes from Across the Web

Buckeye Cookies Iii

Refrigerator Cookies III

Ricotta Cookies III

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies