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Cowboy Cookies Recipe

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4 from 23 reviews

Classic Cowboy Cookies are a deliciously chewy treat packed with oats, chocolate chips, shredded coconut, and chopped pecans. These cookies offer a perfect balance of sweetness and texture with a hint of cinnamon, making them a favorite for any cookie lover. Quick to prepare and baked to golden perfection, they are ideal for sharing at gatherings or enjoying as a comforting homemade snack.

Ingredients

Wet 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

Dry Ingredients

  • 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

Add-ins

  • 1 ½ cups chocolate chips (half semisweet, half milk chocolate)
  • 1 cup shredded sweetened coconut
  • 1 cup (115g) chopped pecans

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is creamy and well combined. This creates a fluffy base for your cookie dough.
  3. Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the butter and sugar mixture. Beat again, scraping the sides of the bowl as needed, until the ingredients are fully incorporated and the batter is smooth.
  4. Incorporate Dry Ingredients: Stir in the old-fashioned oatmeal, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Mix just until everything is combined to avoid overworking the dough, which can toughen the cookies.
  5. Mix in Add-ins: Fold in the chocolate chips, shredded sweetened coconut, and chopped pecans evenly throughout the dough to ensure each cookie has a delightful variety of textures and flavors.
  6. Portion the Dough: Drop the cookie dough by rounded spoonfuls—about 2 tablespoons each—onto the prepared baking sheet. This size creates extra-large cookies; use a cookie scoop if available for uniformity.
  7. Bake the Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown. For a chewier and softer cookie, remove from the oven slightly underbaked.
  8. Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to wire racks to cool completely, ensuring they hold their shape and texture.

Notes

  • For softer cookies, slightly underbake and allow resting on the baking sheet before moving.
  • You can adjust the chocolate chips ratio based on preference between semisweet and milk chocolate.
  • Ensure butter is softened, not melted, for best texture.
  • Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
  • Store cookies in an airtight container at room temperature for up to one week.

Find it online: https://recipethrive.com/cowboy-cookies-recipe/