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Cowboy Cookies

Baked cowboy cookies on white plate showing texture with chocolate chips and oats
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A big, bold, everything-but-the-kitchen-sink cookie loaded with oats, chocolate chips, crunchy pecans, and sweet coconut. This recipe is a classic for a reason!

Ingredients

Scale
  • 1 cup (2 sticks) softened unsalted butter
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 1 cup sweetened shredded coconut
  • 1 cup coarsely chopped pecans
  • 1 cup semi-sweet or milk chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate, medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
  6. Fold in the oats, coconut, pecans, and chocolate chips with a spatula until everything is evenly distributed.
  7. Drop heaping 2-tablespoon portions of dough onto the baking sheets, about 2 inches apart. Roll them into balls with your hands for a perfect shape.
  8. Bake for 12-14 minutes, or until the edges are golden brown. The centers will still look a bit soft.
  9. Let the cookies cool completely on the baking sheet to firm up.

Notes

  • Serving: These are delicious on their own, or served with a cold glass of milk, hot coffee, or a scoop of vanilla ice cream.
  • Tips & Tricks: For extra flavor, toast your pecans and coconut before adding them to the dough. Want to make your cookies look like they came from a bakery? Reserve a handful of chocolate chips and pecans and press them into the tops of the dough balls before baking.
  • Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies.
  • Make-Ahead: You can make the dough ahead of time and chill it in the fridge for up to an hour. You can also scoop the dough into balls and freeze them in a sealed bag for fresh-baked cookies on demand! Just bake them straight from the freezer, adding a couple of minutes to the cook time.

Find it online: https://recipesh.com/cowboy-cookies/