When I was younger we had a baker that used to make Cowboy Cookies. I don’t know where the name came from, and an online search doesn’t come up with much, but I remember that they were huge oatmeal cookies that had chocolate chips and raisins in them. Perhaps they got their name because of their size and heartiness, making them a great snack for a cowboy.
Another name for these cookies could be the Everything But the Kitchen Sink Cookies — but I like to think of them as an All in One cookie. This recipe combines a peanut butter cookie with an oatmeal raisin cookie and a spice cookie and a chocolate chip cookie. These cookies are great as they are, but there’s plenty of room to play around with the additions. Replace the chocolate chips and raisins with dried cranberries and pecans or slivered almonds and apricots — or any other combinations you can think of.
The ingredient list calls for almond butter, but I also make them with peanut butter and like them that way too.
The recipe makes approximately 24 cookies — they will keep in the freezer for a few weeks if they’re well wrapped.
- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup smooth almond butter
- 1 large egg
- 1 tsp. vanilla
- 1 1/2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 2 cups quick cooking oats
- 1 1/2 cups chocolate chips
- 1 cups raisins
Preheat your oven to 350° F.
Using a stand mixer with a paddle attachment, cream the butter and two sugars together. Add the almond butter and mix to combine, then the egg and vanilla. Make sure everything is thoroughly mixed together.
In another bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, cinnamon and allspice together. Add the flour mixture to the stand mixture and mix on low until combined.
Add the oats, chocolate chips and raisins and mix on low until they’ve all been incorporated. The dough will be very thick.
Line two baking sheets with parchment paper and use two spoons to portion the dough into approximately 2 Tbsp. balls. Use a fork to press the balls down and flatten each cookie, making sure you leave about 1 inch between the cookies.
Bake one sheet of cookies at a time on the middle rack of the oven for 17-21 minutes, or until the bottoms of the cookies are golden brown. Remove and cool. Store in an airtight container for 2-3 days, or in the freezer, well wrapped, for a few weeks.