Cowgirl Cookies
Prep time
Cook time
Total time
Crispy edges and chewy centers describe these delicious cowgirl cookies
Recipe type: cookies
Cuisine: american
Serves: 24
  • 8 ounces unsalted butter (1 cup)
  • 6 ounces white granulated sugar (2/3 cup)
  • 6 ounces packed brown sugar (2/3 cup)
  • 5 ounces peanut butter (1/2 cup)
  • 2 whole eggs
  • 1 Tablespoon pure vanilla
  • 9 ounces unbleached all-purpose flour (2 cups)
  • 1½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • sea salt for sprinkling on cookies after baking
  • 4 ounces rolled oats (old fashioned, not quick oats) (1¼ cup)
  • 4½ ounces dark chocolate chips (3/4 cup)
  • 8 ounces milk chocolate toffee bits (1⅓ cups) * I use Heath toffee bits, one bag
  • 4 ounces m&m candies (approx ½ cup)
  1. Preheat oven to 375 degrees.
  2. Cream softened butter with white and brown sugar until well blended.
  3. Add peanut butter and blend.
  4. Add eggs and vanilla & mix into batter.
  5. Add flour, baking soda, and salt and mix until incorporated.
  6. Stir in oatmeal just until blended.
  7. Add dark chocolate chips, toffee bits and m&m candies using a spatula or your hands to mix in.
  8. Portion cookies using a medium cookie scoop, place cookies on a silpat or parchment lined cookie sheet.
  9. You can add a few more m&m candies to each cookie by pressing into dough balls, optional
  10. Bake 11-12 minutes at 375 degrees.
  11. Remove from oven and sprinkle with sea salt for added flavor
  12. Allow to finish baking and cool on cookie sheet.
Recipe by Country Cupboard Cookies at