Bakery Style Cookies are so soft, thick, and full of delicious cookie goodness. This base recipe will have you creating a huge variety of flavors so you can have amazing cookies in the comfort of your home in less time than it would take to drive to a bakery!
We have a bit of a love affair going on with bakery style cookies. Cookie Shops have popped up all around the midwest, and we can’t seem to keep away! These cookies are so large, indulgent, and incredibly sweet. Perhaps stopping in to pick up cookies every week is a bit excessive, but you won’t convince us of that. Well, until we see the cost. How are cookies this expensive? It’s just flour, butter, and sugar — right? Well, sort of. We are happy to report that we love homemade bakery style cookies just as much as the real thing! Go ahead and pocket that money you would have spent on a four dollar cookie, and enjoy this homemade version with us!
Is cake flour necessary in Bakery Style Cookies?
Be sure to use the combination of cake flour and all-purpose flour listed in the recipe. Cake flour is more finely milled and has cornstarch cut in which gives this cookie great texture.
Stand Mixer: Optional?
If you do not own a stand mixer, you will need to use a hand mixer for this recipe. Whichever you use, make sure to not over-mix the dough.
Lining the Cookie Sheet:
Bake these cookies on a baking sheet lined with parchment paper or a silicone baking mat. Lightly greasing a pan will give these cookies an unpleasant greasy bottom.
Can I make these into chocolate cookies:
You absolutely can! For a chocolate cookie base, reduce flour to 1 1/2 cups and add in 1/2 cup unsweetened cocoa powder.
Chocolate Chip Cookies:
For a plain chocolate chip cookie, simply add in 3 cups of semi-sweet or milk chocolate chips for your add-in.
Extra Tall Cookies:
If you want these cookies to be extra thick and tall, refrigerate or freeze the dough immediately after shaping into balls. This will help slow the spreading that occurs when baking. Baking straight from the freezer will produce the tallest cookie.
Can I make these into smaller cookies?
If you do not want such large cookies, you can instead make them into 24 smaller cookies. Adjust the recipe by baking at 400 degrees for about 8 minutes.
Storage and Reheating Instructions:
Store any leftover cookies in an airtight container at room temperature. Warm gooey cookies are a must. If you do not eat all these cookies in your first sitting, you can put them in the microwave in 15-second intervals until warm.
If you like this recipe, you may be interested in these other delicious cookie recipes:
- Nutella Stuffed Churro Cookies
- Peanut Butter Kiss Cookies
- Old Fashioned Orange Slice Oatmeal Cookies
- 5 Ingredient Peanut Butter Cookies
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
These cookies are my absolute favorite!!!
I’ve made these cowboy cookies twice and they’ve been a hit both times
My mom and I tried these cookies. Firstly, they are huge! Secondly, 14 minutes is nowhere near enough time to cook these. We added an extra 4-5 minutes to make sure the inside was cooked. At 14 minutes it was basically soft cookie dough with a browned shell
I’ve found that if you leave them on the pan to cool, they continue baking on the inside, and will firm up nicely.
These cookies are so big and puffy! Are they supposed to look like that? They look more like little cakes
I followed this recipe to the “T” and it tasted fantastic, huge cookies, beautiful brown out of the oven, and allowed them to cool. However, after 12 minutes, carry over cooking and allowing them to sit, the middles were not cooked through. Next time, I’ll be making them smaller, and hopefully this will remedy that situation. However, the granddaughter I made them with, loved the fact they had “cookie dough in the middle, that’s a great trick!”.
These cookies are delicious! I made them with butter flavored Crisco and dark chocolate chips, they came out fine. I have made them twice in the past two weeks! Thank you for the recipe.
I was wondering if I could sub in Crisco, at least for half the butter if not all of it. I recently made the “Joanna Gaines” chocolate chip cookie recipe which was all butter and truthfully I was disappointed. I will definitely try this one, my family has loved all the Stay At Home Chef recipes I’ve shared. Perhaps I’ll do multiple batches….one just butter, one just Crisco and one half and half. Then do a test and see who likes what the best.
We have baked chocolate chip oatmeal cookies for years, my mother got the great recipe from an aunt and it’s very similar to this… We have always used half butter and half Crisco or margarine and it works out very well. I think when you use all butter they spread a little more and are crispier which is the way I like them! Happy baking❤️
How much longer to bake cookies (both smaller and larger) when baking from frozen? I like the taller cookies but don’t want to under or over bake.
With the oatmeal/raisin cookies, have you ever tried the old fashioned oats, instead of quick oats? I’ve always used the old fashioned oats, so would like to know if there would be a significant difference if you used the old fashioned oats. Thanks for any help you can offer. 👩🍳
I only ever buy old fashioned oats and used them in the cowboy version. Delicious! I think they just add more texture than the quick.
This recipe is a 🥇.. I added one extra add in… I made the cowboy version and added Skor pieces, about 3/4 cup… Yumm-o
Cannot wait to try this recipe. Can Crisco be used in place of butter? I am lactose intolerant.