These Cowboy Cookies are a delightful mix of chewy, crispy, and downright irresistible. Packed with rich flavors and a satisfying texture, they’re the perfect treat for any occasion. In just 33 minutes, you can whip up a batch of these hearty cookies that are sure to impress. Each bite offers a harmonious blend of sweetness and warmth, making them a crowd-pleaser for kids and adults alike.
With 207 calories per cookie, they’re indulgent yet balanced, offering a hint of fiber and a touch of protein. The buttery richness, combined with a hint of caramelized sugar, creates a melt-in-your-mouth experience. Whether you’re sharing them at a gathering or enjoying one with your coffee, these cookies are a guaranteed hit. Ready to bake? Let’s saddle up and get started!
What You’ll Need for Cowboy Cookies
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 teaspoon ground cinnamon (optional, for extra flavor)
- 2 cups (212 g) old-fashioned rolled oats
- 1 ½ cups (123 g) sweetened shredded coconut
- 1 cup (115 g) coarsely chopped pecans (substitute walnuts if preferred)
- 1 ½ cups (255 g) semisweet or milk chocolate chips (or a blend of both!)
How to Make Cowboy Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, cream together the butter, dark brown sugar, and granulated sugar using an electric mixer or stand mixer until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and stir until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined.
- Fold in the oats, shredded coconut, pecans, and chocolate chips using a spatula until evenly distributed.
- Scoop the dough by heaping 2-tablespoon portions onto the prepared baking sheet. For rounder cookies, roll the dough into balls with your hands (it will be sticky). Space cookies at least 2 inches apart.
- Bake for 12-14 minutes, or until the edges are light golden brown. The centers may seem slightly underbaked—this is normal! Let the cookies cool completely on the baking sheet to finish setting. They’ll be soft and chewy once cooled.
Storage and Reheating Tips
Store your Cowboy Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Feel free to mix it up! Swap the pecans for walnuts or almonds, or use white chocolate chips instead of semisweet. For a nut-free version, omit the pecans and add an extra ½ cup of oats or coconut. You can also add a handful of dried cranberries or raisins for a fruity twist.
Time-Saving Tips for Busy Bakers
To save time, measure out all your ingredients before starting (mise en place). Use a cookie scoop for evenly sized cookies, and bake two sheets at a time, rotating them halfway through for even baking. If you’re short on time, chill the dough for 15 minutes instead of the usual hour—it’ll still hold its shape!
Equipment Guidance for Perfect Cookies
A stand mixer or electric hand mixer makes creaming the butter and sugars a breeze. Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. A 2-Tablespoon cookie scoop ensures uniform cookies, and a wire cooling rack helps them set perfectly.
Common Questions Answered
Can I use quick oats instead of old-fashioned?
Yes, but the texture will be slightly softer.
Can I skip the coconut?
Absolutely, just add an extra ½ cup of oats or chocolate chips.
Why are my cookies spreading too much?
Make sure your butter is softened, not melted, and chill the dough if needed. Happy baking!
Cowboy Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 teaspoon ground cinnamon optional
- 2 cups old-fashioned rolled oats
- 1 ½ cups sweetened shredded coconut
- 1 cup coarsely chopped pecans
- 1 ½ cups semisweet or milk chocolate chips or a blend of the two
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine butter and sugars and use an electric mixer (or you may use a stand mixer) to cream together until thoroughly combined and light and fluffy.
- Add eggs and vanilla extract and stir until thoroughly combined.
- In a separate bowl whisk together flour, baking soda, salt, and cinnamon until thoroughly combined.
- Gradually stir dry ingredients into wet (either using mixer on low-speed or by hand) until ingredients are thoroughly combined.
- Add oats, coconut, pecans, and chocolate chips and use a spatula to stir together until ingredients are evenly distributed.
- Drop cookie dough by heaping 2 Tablespoon-sized scoop onto prepared baking sheet, and, if desired, use your hands to round into a ball (the dough will be a bit sticky, but this will make rounder, more uniform looking cookies). Space cookies at least 2” apart.
- Transfer to 350F (175C) preheated oven and bake for 12-14 minutes and edges of cookies are light golden brown. Centers may seem slightly underbaked still, this is fine, allow cookies to cool completely on baking sheet where they will finish baking but still be soft and chewy.