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Diamond Cowboy Cookies

Diamond Cowboy Cookies

  • 13 minutes, total time 45 minutes
  • 12 ingredients
  • walnuts
  • Easy
  • dozen cookies
  • Update Ingredients

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 10oz bag Diamond of California Milk Chocolate & Chopped Walnuts Baking Mix-Ins
  • 1/2 cup shredded coconut, optional

The Steps

  1. Preheat oven to 375℉.
  2. Using a stand mixer with the paddle attachment, beat together butter and both sugars on medium-high speed for 2-3 minutes, until creamy. In a separate bowl, stir together the flour, baking soda and salt.
  3. 3. Add egg, milk and vanilla extract to the creamed mixture and blend for about 1 minute on medium-high speed, scraping down the sides and bottom of the bowl halfway through to combine thoroughly.
  4. 4. Add flour mixture gradually, mixing on medium-low until combined, scraping the sides of the bowl once more. Stir in oats, Diamond of California® Milk Chocolate & Chopped Walnuts Baking Mix-Ins, and coconut, if using.
  5. Scoop heaping tablespoons of cookie dough about 2 inches apart onto ungreased cookie sheets. Bake in the oven for 10-12 minutes, or until set in the middle and golden brown. Remove from oven and let cool for 2-3 minutes before transferring to a cooling rack.

 

** Dough can be refrigerated for 2-3 days before baking, if desired.

RECIPE CONTRIBUTED BY @STEPHANIESSWEETTREATS

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