You’re in for a treat! Cowboy Cookies are the ultimate hearty, chewy, sweet-and-salty cookie loaded with oats, chocolate chips, coconut, and pecans. They’re like oatmeal cookies on steroids—and yes, they do live up to the hype.
🤠 The Best Cowboy Cookies Recipe
📋 Ingredients (Yields about 3 dozen):
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
- 1 cup chopped pecans (or walnuts)
- 1 cup shredded sweetened coconut
- Optional: ½ tsp cinnamon for warmth
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter & sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). - Add eggs & vanilla
Beat in eggs one at a time, then mix in vanilla extract. - Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using). - Mix it all together
Gradually add the dry ingredients to the wet ingredients. Mix just until combined. - Stir in the mix-ins
Fold in oats, chocolate chips, coconut, and pecans until evenly distributed. - Scoop & bake
Drop dough by heaping tablespoonfuls (or use a cookie scoop) onto baking sheets, spacing about 2 inches apart. - Bake for 10–12 minutes
Or until edges are golden and centers are just set. Don’t overbake—chewy centers are key! - Cool & enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
📝 Tips & Variations:
- Chill the dough for 30 minutes for thicker cookies.
- No pecans? Sub with chopped almonds or leave out for nut-free.
- Mix it up: Try butterscotch chips or a handful of raisins for a twist.
- Storage: Keeps well in an airtight container at room temp for up to 5 days, or freeze for longer.
Would you like a small-batch version or gluten-free adaptation?