Cowboy Oatmeal Cookies

Cowboy Oatmeal Cookies

Ellie Davies 0

"It's a great cookie, one of the kids' favorites. This doesn't call for nuts, but I sometimes add about 1/2 cup of chopped walnuts or pecans."

Ingredients 40 m {{adjustedServings}} servings 167 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.
  2. In a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.
Tips & Tricks
Easy Lemon Cookies

These lemony cookies put a delicious twist on basic cake mix.

Kitchen Sink Cookies

If you love your cookies loaded up with everything, here’s the cookie for you!

Rate recipe

Your rating


Reviews 555

  1. 663 Ratings


BY FAR THE BEST COOKIES IN THE WORLD!!! I can't believe how well these turned out! I took a commercial baking class in school, and we had a recipe for oatmeal cookies that we would sell to the public, and it was NOWHERE near as good as these cookies! I took some of the suggestions from reviewers and added 1 tsp vanilla and 3 cups of oats instead of 2. They turned out amazing! I didn't freeze them, I just scooped by teaspoonful onto an ungreased cookie sheet and put into the oven for 12 minutes and they turn out perfect! If they dont turn out for you, you must not be doing something right. They are foolproof. As long as you cream together the right ingredients with an electric mixer, they turn out the right consistancy. My mom even agrees that they are the best cookie she's ever had, and thats saying something because she makes hers from my great grandmothers 100 year old family recipe! Thanks so much for posting this recipe! This one is quickly becoming a family fave!!!


really good cookie, really easy to do. I scoop mine out and freeze them on a cookie sheet, then store them in a zippie freezer bag for ready-to-bake cookies anytime. yes, you can take them out of the freezer and pop them in the oven, just takes a couple minutes longer to bake.

Sandi Gregory Johnson

AWESOME!!! This is the recipe I remember from childhood school lunches!! I added 1 tsp vanilla and omitted the chips. Excellent!! The oil is what gives it that special texture.