Cowboy Cookies
Thick, chewy Cowboy Cookies loaded with oats, chocolate chips, pecans, and coconut. Ready in just 22 minutes!
Servings: 24 cookies
Ingredients
- 1 cup (227g) salted butter softened
- 1 cup (200g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (212g) old-fashioned oatmeal
- 1 ¾ cups (247g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chocolate chips (we like 1/2 semisweet and 1/2 milk chocolate)
- 1 cup shredded sweetened coconut
- 1 cup (115g) chopped pecans
Instructions
- Heat oven to 375°F. Line a large baking sheet with parchment paper.
- In a large bowl, beat the butter, sugar, and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.1 cup (227g) salted butter, 1 cup (200g) light brown sugar, 2 large eggs, 2 teaspoons pure vanilla extract, ½ cup (100g) granulated sugar
- Add the oatmeal, flour, baking soda, baking powder, cinnamon, and salt, stirring just to combine. Mix in the chocolate chips, coconut, and pecans.1 ¾ cups (247g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, 2 cups (212g) old-fashioned oatmeal, 1 ½ cups chocolate chips, 1 cup (115g) chopped pecans, 1 cup shredded sweetened coconut
- Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
- Bake for 12-14 minutes until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
- Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
- Soften butter to cool room temperature for best creaming and texture.
- Stir just until flour disappears - overmixing makes cookies tough.
- Use a cookie scoop (about 2 tablespoons) for big, even cookies.
- Bake until edges are golden but centers still look soft for perfect chew.
- Cool on the baking sheet a few minutes before transferring to a rack.
Storage & Freezing
- Store: Keep your Cowboy Cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, just like the day they were baked.
- Freeze: Place baked and cooled cookies in a freezer bag or container for up to 3 months. Thaw at room temperature when you’re ready for one (or five). Alternatively, freeze cookie dough balls unbaked. Scoop the dough into balls and freeze them on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
Nutrition
Calories: 287kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 203mg | Potassium: 64mg | Fiber: 1g | Sugar: 26g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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