Ultimate Cowboy Cookies

a blue pail filled with oatmeal cookies with a large black horse and cowboy the background

An oatmeal cookie packed with bourbon soaked raisins, chewy coconut and tons of flavor from 5 spices for the hungriest cowboy in your house. Don't let the long list of ingredients put you off- this is an easy and fantastic cookie you will want to try this baking season.

4.60 from 5 votes

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Course: Dessert

Cuisine: American

Keyword: bourbon cowboy cookies, cowboy cookies

Prep Time: 1 45

Cook Time: 20

Total Time: 2 5

Servings: servings

Calories: 327kcal

Author: Meggen Wilson

Ingredients

1 cup raisins
½ cup bourbon
3 cups old fashioned oats
2 cups all purpose flour
½ tsp ground ginger
½ tsp cardamom
½ tsp ground cloves
½ tsp pumpkin pie spice
¼ tsp ground black pepper
¾ tsp Kosher salt
1 tsp baking powder
½ tsp baking soda
1 ⅛ cups unsalted butter , at room temperature (2 sticks, plus 1 TBSP)
1.5 cups light brown sugar
½ cup granulated sugar
2 tsp vanilla bean paste or extract
2 large eggs - at room temperature
½ cup flaked sweetened coconut lightly packed
½ cup dark chocolate chips
3 tsp flaked smoked sea salt

Instructions

In a small glass or ceramic bowl, soak the raisins in the bourbon. Let soak for at least 30 minutes or up to 8 hours.
In a large bowl, mix together the flour, oats, ginger, cardamom, pumpkin pie spice, cloves, black pepper, salt, baking soda and baking powder. Whisk well to fully incorporate.
In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter until light and pale for about 3 minutes. Add in the light brown sugar and granulated sugar. Beat on medium speed until fluffy. Add in vanilla and eggs. Add in the coconut. Mix in until completely blended. Slowly add in the flour mixture to the butter sugar mixture, one cup at a time. Do not over-mix. Stir in the chocolate chips. Drain the raisins and add to the cookie dough. Do NOT add in the bourbon.
Using a heavy spoon or rubber scraper be certain to mix in all the ingredients from the bottom of the bowl. Scoop the dough into round balls and place on a parchment lined baking sheet. Place SIX cookies on each baking sheet. Flatten slightly and sprinkle with a few flakes of the smoked sea salt.
Pre heat your oven to 350 degrees.
Chill the cookies for 30 minutes then bake at 350 degrees for 12-14 minutes. Remove from the oven when the edges are deep brown and the center is just set. Let cool for 1 minute on the cookie sheet and then cool completely on wire racks.

Notes

You can freeze this cookie dough by rolling it into 2-3 logs, wrap in parchment paper, twisting the ends up, then place in a zip top bag. The dough will last up to three months frozen.

Slice and bake frozen dough at 350 degrees for 13-15 minutes. Sprinkle with the salt just before baking.

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