Here’s a classic Cowboy Cookies recipe — hearty, chewy, and loaded with oats, chocolate chips, coconut, and pecans. These cookies are a crowd-pleaser and perfect for bake sales, lunchboxes, or just good ol’ snacking.
🤠 Cowboy Cookies Recipe
🕒 Prep Time: 15 min | 🍪 Bake Time: 10–12 min per batch
🔢 Yield: ~3 dozen cookies (depending on size)
🛒 Ingredients
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1 cup (226g) unsalted butter, softened
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1 cup (200g) brown sugar, packed
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¾ cup (150g) granulated sugar
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2 large eggs
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1½ tsp vanilla extract
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2 cups (250g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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2 cups (180g) old-fashioned rolled oats
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1½ cups (270g) semi-sweet chocolate chips
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1 cup (90g) sweetened shredded coconut
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1 cup (115g) chopped pecans (or walnuts)
👩🍳 Instructions
1. Preheat & Prep
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Preheat your oven to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Cream Butter and Sugars
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In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
3. Add Eggs and Vanilla
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Beat in eggs, one at a time, then add vanilla extract.
4. Mix Dry Ingredients
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In a separate bowl, whisk together:
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Flour
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Baking soda
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Baking powder
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Salt
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Gradually add to the wet mixture and mix until just combined.
5. Fold in the Good Stuff
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Stir in:
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Oats
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Chocolate chips
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Coconut
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Pecans
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6. Scoop and Bake
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Drop dough by heaping tablespoons (or use a medium cookie scoop) onto prepared baking sheets.
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Leave about 2 inches between cookies.
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Bake for 10–12 minutes, or until edges are golden brown and centers are just set.
7. Cool
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Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
📝 Tips & Variations
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Chewier cookies: Slightly underbake and let them finish on the tray.
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Make ahead: Dough can be chilled for up to 48 hours or frozen in scoops.
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Add-ins: Swap pecans for walnuts, or toss in a handful of raisins or butterscotch chips for a twist.