Best Ever Cowboy Cookies

5 from 6 votes

These Cowboy Cookies are loaded with dried cherries, oats, chocolate chips and toasted pecans

Prep Time15

Cook Time10

Resting Time5

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 122kcal

Author: Cyndy

2 cups all-purpose flour
1 tsp baking soda
2 tsp sea salt, divided
½ tsp baking powder
¾ tsp cinnamon
¼ tsp nutmeg
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, firmly packed
2 large eggs
1 tsp vanilla extract
1 ½ cup old fashioned oats
¾ cup chocolate chips
¾ cup assorted dried fruits, coarsely chopped, such as cherries, apricots or raisins
1 cup toasted pecans, optional

Mix all dry ingredients in a small bowl with a whisk. NOTE: Only use 1 teaspoon of the salt
In a standing mixer cream the butter and both sugars until pale and fluffy on medium-high speed, about 5 minutes.
Reduce speed to medium and add eggs, one at a time, beating lightly after each addition. Add vanilla and combine, scraping the bowl to mix evenly.
On low speed, gradually add the dry ingredients, just until incorporated. Do not overmix. Beat in oats, chocolate, and fruit until just combined. Fold in pecans if using.
Remove dough from bowl and put in a sealed container and refrigerate overnight or at least 2 hours.
Preheat oven to 350°F.
Line a baking sheet with parchment paper or a Silpat. Using a small cookie scoop or rounded teaspoons drop dough on to the baking sheet, allowing space for the cookies to spread (about 2 inches apart).
Bake, rotating sheets halfway through, until edges are light brown, about 12 minutes. Immediately sprinkle with remaining 1 teaspoon sea salt.
Transfer sheets to wire racks to cool for 5 minutes.
Transfer cookies to racks to cool completely.