My kids can’t get enough of these tasty cowboy cookies. The moment they heard “cowboy,” they went nuts! I loaded these chewy cookies up with rolled oats, coconut flakes, chopped pecans, and chocolate chips so there’s texture and flavor in every bite. Legend has it that real cowboys loved these cookies because they lasted a long time in their saddlebags. My kiddos love playing cowboys while munching on these tasty treats.
Cowboy Cookies Recipe
If, like me, you’ve got a little cowboy or two at home, these cookies are the perfect snack! I added rolled oats, chopped nuts, and coconut flakes to make these cowboy cookies a bit healthier than your standard chocolate chip cookie. My kids love eating something real cowboys have also eaten, and I feel good knowing they’re eating something a little more nutritious.
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How to Store
Store leftover cowboy cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
Tips for Success
- You can use quick oats in place of the old-fashioned oats, but this may lead to drier cookies.
- You can use unsweetened coconut, but this may lead to drier, crumblier cookies.
- Toast the coconut and/or nuts at 350°F for 5-7 minutes for a richer-tasting cookie.
- Do not overmix the cookie dough; otherwise, you may end up with flat, tough cookies.
- The cookie dough can be made in advance and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Bake directly from the refrigerator or freezer, adding 1-2 minutes to the final baking time.
- If your dough is sticky or your cookies are spreading too much, place the dough in the refrigerator for 15-20 minutes to chill.
- Take the cookies out of the oven as soon as the edges start to brown. The centers may look underdone, but that is okay; they’ll finish cooking as they cool on the baking sheet.
Cowboy Cookies Recipe
Ingredients
- ½ cup salted butter room temperature (1 stick)
- 1 cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups old fashioned oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup semisweet chocolate chips
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Set aside.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 2 minutes.½ cup salted butter, 1 cup light brown sugar
- Add the egg and vanilla extract. Mix to combine. Scrape down the sides of the bowl if needed.1 large egg, 1 teaspoon pure vanilla extract
- Add the oats, flour, and baking soda. Mix again until just combined (don’t overmix).1¼ cups old fashioned oats, ¾ cup all-purpose flour, ½ teaspoon baking soda
- Gently fold in the chocolate chips, shredded coconut, and chopped pecans, making sure not to break up the nuts too much.½ cup semisweet chocolate chips, ½ cup sweetened shredded coconut, ½ cup chopped pecans
- Scoop out 2-tablespoon-sized balls and place them on the prepared baking sheets. Make sure to place them at least 2 inches apart, as the cookies will spread while baking.
- Bake for 12-14 minutes, or until the cookies are just set and beginning to brown around the edges.
- Allow the cookies to cool completely on the pan before serving.
Notes
How to Make Cowboy Cookies Step-by-Step
Cream the Butter and Sugar: Preheat your oven to 350°F, line 2 large baking sheets with parchment paper, and set aside. Add ½ cup of salted butter and 1 cup of light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 2 minutes.
Add the Egg and Vanilla: Add 1 large egg and 1 teaspoon of vanilla extract. Mix to combine. Scrape down the sides of the bowl if needed.
Stir in the Oats and Flour: Add 1¼ cups of old fashioned oats, ¾ cup of all-purpose flour, and ½ teaspoon of baking soda. Mix again until just combined (don’t overmix).
Fold in the Mix-Ins: Gently fold in ½ cup of semisweet chocolate chips, ½ cup of sweetened shredded coconut, and ½ cup of chopped pecans, making sure not to break up the nuts too much.
Portion the Cookies: Scoop out 2-tablespoon-sized balls and place them on the prepared baking sheets. Make sure to place them at least 2 inches apart, as the cookies will spread while baking.
Bake the Cookies: Bake for 12-14 minutes, or until the cookies are just set and beginning to brown around the edges. Allow the cookies to cool completely on the pan before serving.
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