Yellowstone Jumbo Cowboy Cookies are Oatmeal Chocolate and Butterscotch Chip Cookies almost the size of pie plates.
We’ve been enjoying the Yellowstone TV Show for years. My favorite part I must admit is the scenery. Montana is like a second home to us as we have family there and have been traveling there for years. It really is beautiful.
January is #NationalOatmealMonth! For the Oatmeal challenge, I selected to make the cookies John gives to Tate as inspiration for this recipe. I love that John offers Tate cookies for breakfast, forging a bond with his grandson. Who wouldn’t love that?
Yellowstone Jumbo Cowboy Cookies Recipe
These cookies are very easy to make. The ingredients mix together easily, but since there are so many chips in the recipe, the dough doesn’t stick together really well. I found I would use my hands to smash the dough together a bit on the cookie sheet prior to baking and it worked well. As my family discovered the cookies, the very first thing they said was “wow, those are huge”, and then “and delicious!”. They disappeared very quickly and I’ve been asked to make them again already. That’s a win in my book 🙂
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup butter, softened
- 1/4 cup peanut butter
- 1 egg
- 1/2 tsp. vanilla
- 1 1/2 cups quick cooking oats
- 1 cup all purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- Line baking sheet with parchment paper. Heat oven to 375 degrees. Combine flour, oats, baking soda, baking powder and salt. Set aside.
- Mix sugars, butter and peanut butter until creamy. Add vanilla and egg and mix until combined well and creamy. Add flour mixture and combine. Stir in chips and nuts, if desired.
- Drop dough by 1/2 cup (these are jumbo cookies) at least two inches apart on a prepared baking sheet. Smash down a bit as they don't spread very much. Bake until light brown, about 11 minutes. Remove from cookie sheet and let cool completely.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 185mgCarbohydrates: 51gFiber: 3gSugar: 33gProtein: 5g
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National Oatmeal Month Recipes
- Apples and Cinnamon Oatmeal by Palatable Pastime
- Banana Blueberry Baked Oatmeal by Shockingly Delicious
- Blueberry Baked Oatmeal by Kathryn’s Kitchen Blog
- Brown Sugar Oatmeal Pancakes by Jolene’s Recipe Journal
- Carrot Cake Oatmeal by The Spiffy Cookie
- Chocolate Oatmeal Cups by The Freshman Cook
- Hot Chocolate Oatmeal by Our Good Life
- Instant Pot Oatmeal Recipe by The Fresh Cooky
- Magical Ingredients Gingerbread Oats in an Instant Pot by A Day in the Life on the Farm
- Oatmeal Apricot Cherry Bars by Hezzi-D’s Books and Cooks
- Old-fashioned Oatmeal Pie by Savory Moments
- Slow Cooker Apple Cinnamon Oatmeal by Cheese Curd in Paradise
- Spicy Chickpea, Oats, and Carom Crackers by Magical Ingredients
- Sweet Potato Bread by Art of Natural Living
- Yellowstone Jumbo Cowboy Cookies by Simply Inspired Meals (this post)
More Oatmeal Recipes
- Ranger Cookies – The best oatmeal cookie recipe!
- Wizarding World Apple Oatmeal Flan
- Infinity Stone Overnight Oatmeal
- Apple Crisp Baked Oatmeal
- Oatmeal Cookie Fruit Pizza
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