Description
Cowboy Cookies are hearty, flavorful treats packed with oats, shredded coconut, pecans, and chocolate chips. These soft and chewy cookies combine the perfect balance of textures and sweetness, making them a unique and satisfying snack for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 1 cup dark brown sugar (firmly packed)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 teaspoon ground cinnamon (optional)
Mix-ins
- 2 cups old-fashioned rolled oats
- 1 ½ cups sweetened shredded coconut
- 1 cup coarsely chopped pecans
- 1 ½ cups semisweet or milk chocolate chips (or a blend of the two!)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, combine the softened butter, dark brown sugar, and granulated sugar. Use an electric mixer or stand mixer to cream them together until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the creamed butter mixture. Stir or mix until everything is thoroughly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using. Make sure they’re evenly blended.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, either by hand or on low-speed with a mixer. Mix until fully incorporated without overmixing.
- Incorporate Mix-ins: Fold in the rolled oats, shredded coconut, chopped pecans, and chocolate chips using a spatula to ensure they are evenly distributed.
- Shape Cookies: Drop the cookie dough by heaping 2-tablespoon scoops onto the prepared baking sheet. Optionally, use your hands to shape the dough into balls. Space them at least 2 inches apart.
- Bake: Bake in the preheated oven for 12-14 minutes or until the edges turn light golden brown. The centers may look slightly underbaked, which is perfect for a soft and chewy texture.
- Cool: Allow the cookies to cool completely on the baking sheet. They will finish baking as they cool and remain soft and chewy inside.
Notes
- Saddle up, partner—we’re making cowboy cookies! Full of flavor and texture, this recipe combines coconut, pecans, oats, and chocolate to make one unique cookie, no horse or lasso required.
- For best results, use room temperature butter to get a creamy consistency when mixing.
- Do not overbake; the center should remain soft for chewy cookies.
- Try mixing semisweet and milk chocolate chips for a richer flavor.
- Cookies keep well stored in an airtight container for up to 5 days or freeze for longer storage.
- Optional cinnamon adds a subtle warm flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 207 kcal
- Sugar: 16 g
- Sodium: 103 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
