Cowboy Cookies

Course: cookie, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cookies

Calories: 203kcal

Author: Becky Hardin - Easy Dessert Recipes

These delicious cowboy cookies are packed with all the tasty goods like rolled oats, coconut flakes, chopped pecans, and chocolate chips!

Print Recipe

Equipment

Kitchen Scale (optional)
2 Baking Sheet
Stand Mixer

Ingredients

½ cup salted butter 113 grams, room temperature (1 stick)
1 cup light brown sugar 213 grams
1 large egg 50 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
1¼ cups old fashioned oats 125 grams
¾ cup all-purpose flour 90 grams
½ teaspoon baking soda 3 grams
½ cup semisweet chocolate chips 85 grams
½ cup sweetened shredded coconut 43 grams
½ cup chopped pecans 57 grams

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

You can use unsalted butter in this recipe if you prefer.
For less chewy cookies, use granulated sugar in place of the brown sugar.
You can use quick oats in place of the old-fashioned oats, but this may lead to drier cookies.
Feel free to use whatever kind of baking chips you like, such as milk, dark, white chocolate, butterscotch, caramel, or peanut butter.
You can use unsweetened coconut, but this may lead to drier, crumblier cookies.
Feel free to use your favorite nut in place of the pecans, such as walnuts, cashews, almonds, or peanuts.
Toast the coconut and/or nuts at 350°F for 5-7 minutes for a richer tasting cookie.
Feel free to increase/reduce the chocolate chips and/or coconut by up to ½ cup.
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.

Storage: Store cowboy cookies in an airtight container 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.

Nutrition