These chewy cowboy cookies are based on my Dad's family-favorite recipe, filled with rolled oats, nuts, raisins, chocolate chips, and ground flax seeds. Brown sugar creamed with butter keeps the soft & moist for days!
Line a baking sheet with parchment paper or a silicone baking mat & set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
In a separate large mixing bowl, beat the soft butter with the granulated sugar and brown sugar with a stand mixer, electric hand whisk, or a wooden spoon and some elbow grease. Continue beating until it is well combined.
Add the eggs and vanilla extract to the butter and beat until well combined.
Add the dry ingredients to the wet ingredients and mix just until there is no visible dry flour.
Fold in the chocolate chips, chopped nuts, raisins, rolled oats and ground flax seeds.
Scoop and roll the cookie dough into ¼-cup dough balls. Place them on the baking sheet spread out at least 2 inches apart. Chill for at least 1 hour in the fridge, or 30 minutes in the freezer.
Preheat the oven to 350°F. Bake for 14 to 16 minutes, until golden around the edges. Let cool for at least 5 minutes, then enjoy!
Notes
Store your fully-cooled cookies in an airtight container.