Cowboy Cookies
Cowboy cookies are chock full of all the good stuff—hearty oats, semisweet and milk chocolate chips, pecans, and coconut, all packed into a chewy, buttery cookie base. If you like lots of texture in your cookies, this recipe is going to be a favorite!
Servings: 48 cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- 1 cup packed light brown sugar (dark brown sugar is okay, too)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups old-fashioned rolled oats (NOT quick oats or steel cut oats)
- 1 ¼ cups semi-sweet chocolate chips, divided (see note 1)
- 1 ¼ cups milk chocolate chips, divided
- 1 ½ cups sweetened shredded coconut (see note 2)
- 1 cup chopped pecans, lightly toasted and cooled (see note 3)
Instructions
- Preheat oven to 350℉. Line a cookie sheet with parchment paper. Set aside.
- Mix butter, brown sugar, and granulated sugar in a large mixing bowl with an electric mixer until light and fluffy, about 2 to 3 minutes.1 cup unsalted butter, softened to room temperature, 1 cup packed light brown sugar, ¾ cup granulated sugar
- Add eggs and vanilla extract to the butter mixture, and mix until combined.2 large eggs, 2 teaspoons pure vanilla extract
- Add flour, baking soda, and salt to the bowl; mix until combined and the dry ingredients are no longer visible.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Fold in the oats, 1 cup each semisweet and milk chocolate chips, coconut, and chopped pecans with a large spatula or wooden spoon. Reserve the remaining ½ cup chocolate chips to top the cookies after baking (see note 1).2 cups old-fashioned rolled oats, 1 ¼ cups semi-sweet chocolate chips, divided, 1 ¼ cups milk chocolate chips, divided, 1 ½ cups sweetened shredded coconut, 1 cup chopped pecans, lightly toasted and cooled
- Using a 2 tablespoon cookie scoop, drop dough onto the prepared cookie sheet about 2 inches apart.
- Bake for 12 to 14 minutes or until the cookies are slightly browned. Do not overbake; the cookies will continue to bake as they set on the cookie sheet.
- Remove from the oven and immediately press a few chocolate chips into the tops of the cookies for a bakery-style look. Allow cookies to cool on the pan for 5 minutes, then remove and cool completely on a wire cooling rack. Repeat this process until all the dough has been baked.
Notes
- Chocolate chips: I use semisweet and milk chocolate but you can use any baking chips you like, including white chocolate, butterscotch, or peanut butter. I like to reserve ½ cup chocolate chips to "decorate" the cookies after they've baked. If you don't want to do that, simply stir all of the chocolate chips into the batter. You could also top the cookies with extra pecans, or both!
- Sweetened shredded coconut: Both shredded or flaked coconut will work, but I like sweetened shredded coconut for these cookies.
- Pecans: While toasting the pecans isn’t required, it’s worth the extra few minutes for the depth it adds to the flavor (learn how to make toasted pecans). Toast the pecans lightly because they'll toast a bit more when the cookies bake. Be sure to let the pecans cool completely before adding them to the cookie dough.
- Storage: After the cookies have cooled completely, store at room temperature in an airtight container or resealable bag. They'll keep for at least a week. They can also be frozen for up to 3 monthss.
- To freeze the dough: Drop 2 tablespoons of dough per cookie onto a cookie sheet, leaving just a little space between each. Place the cookie sheet in the freezer, freeze until firm, then place the dough balls in a resealable freezer bag or container until ready to bake. Increase baking time by a couple of minutes.
- Alternative add-ins: Try cornflakes, potato chips, pretzel pieces, or dried fruit. Use a comparable amount. You can also use any type of baking chips or nuts. Many recipes for cowboy cookies include cinnamon. If you want, add 1 teaspoon of cinnamon when you stir in the dry ingredients.
Nutrition
Serving: 1cookie | Calories: 179kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 84mg | Potassium: 87mg | Fiber: 1g | Sugar: 13g | Vitamin A: 132IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg
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