Cowboy Cookies Recipe
This cowboy cookies recipe makes chewy, loaded cookies with chocolate chips, oats, coconut & pecans. Easy to make and perfect for sharing!
Servings 24 3" cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups rolled oats
- 1½ cups sweetened coconut, shredded
- 1 cup chopped pecans
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 °F. Line a cookie sheet with parchment paper.
- In a medium mixing bowl whisk the flour, baking soda, salt and cinnamon. Set aside for just a second.
- In the bowl to your stand mixer, use the whisk attachment to beat the butter, brown sugar and granulated sugar together on medium speed until fluffy and smooth.
- Add the eggs and vanilla extract and continue beating on medium speed until combined.
- Add the flour mixture to the bowl and start beating on low speed. Once the flour begins to mix in, increase the speed to medium until no streaks of flour remain.
- Add the rolled oats, shredded coconut, chopped pecans and chocolate chips and use a rubber spatula to fold the ingredients through the batter.
- Spoon the cookies into 1-1/2-inch balls using a 2 tablespoon scoop and drop them on the prepared cookie sheet. Leave about 2 inches of space between each one to give them room to spread.
- Bake for 10-12 minutes or until the edges are slightly brown. Cool on the cookie sheet for 10 minutes before serving warm or at room temperature. Enjoy!
Notes
Once completely cooled, store leftovers in an airtight container with a piece of parchment paper between layers. They’ll stay soft and tasty for up to 5 days.
You can freeze the baked cookies in an airtight container or freezer bag (again with the parchment between layers) for up to 3 months. Thaw at room temperature when you are ready to eat. You can even warm them in the oven for that fresh-baked feel.
Want fresh cookies on demand? Scoop the dough into balls and freeze on a tray until solid. Transfer to a freezer bag and bake straight from frozen. Be sure to add an extra minute or two to the baking time.
Use room temperature butter to make it easier to cream the sugars. That’s what gives you that great chew in your cookie.
Scoop evenly for a more uniform bake. I used a 2-tablespoon scoop and it was the perfect size.
If you find these cookies a little too sweet, sprinkle some sea salt over the top of the dough just prior to baking. You only need a little pinch.
Customize your cookie by toasting the pecans for a more nutty flavor. Swap out chocolate chips with chunks for a creamier cookie. Swap out chocolate with butterscotch, peanut butter or salted caramel chips.
Nutrition
Calories: 314kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 119mg | Potassium: 158mg | Fiber: 3g | Sugar: 20g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg
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