There’s just something about cowboy cookies that feels a little extra fun. My kids went wild for the name alone, but once they took a bite of these chewy, chunky cookies packed with oats, chocolate chips, pecans, and coconut, they were hooked! These easy cowboy cookies are full of texture and just the right amount of sweetness–plus they hold up great in lunchboxes or for grab-and-go snacks.
Cowboy Chocolate Chip Cookies
I love that these old-fashioned cowboy cookies are hearty enough to feel a little more wholesome than your usual chocolate chip cookie. Rumor has it that real cowboys kept cookies like these in their saddlebags because they held up so well. I can’t say for sure if that’s true, but after testing batch after batch of these cowboy chocolate chip cookies, I totally believe it!
I modeled these after the now-famous Laura Bush cowboy cookies that won over America during a First Lady bake-off in the early 2000s. While my version is a little simpler, it still hits all those same bold flavors with easy pantry ingredients.
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How to Tell When They’re Done
If you’ve ever had trouble telling when chunky cookies are done baking, I recommend grabbing an instant-read thermometer. These cookies are perfectly baked when their centers reach 175°F.
Cowboy Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
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
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
- 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.
- 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.
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 room-temperature 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, room-temperature 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.
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.
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