These fully loaded Cowboy Cookies are scrumptious treats filled with chocolate chips, oatmeal, chopped pecans, and coconut. They are slightly crispy on the outside and soft with just a touch of chewy on the inside. These sweet treats are quick to come together and packed full of tasty goodies for flavor and texture. These popular cookies were inspired by former first lady Laura Bush who won a political bake-off against Tipper Gore’s ginger snap cookies organized by Family Circle Magazine.
I just love cookies. I think perhaps some people might refer to me as the cookie monster. These delectable Cowboy Cookies are one of my favorites. You can prepare the dough ahead of time and refrigerate it for up to four days or you can freeze the dough for up to three months.
How Do You Make Cowboy Cookies?
First, grab a bowl and whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Next using a stand mixer or hand-held mixer on medium speed cream the butter and both sugars until light and fluffy. Add the eggs one at a time and mix just until combined. Mix in the vanilla and add the flour mixture in about three parts. Continue mixing until combined scraping down the bowl and beaters as you go.
Stir in the chocolate chips, rolled oats, chopped pecans, and flaked coconut if desired. Scoop the cowboy cookie dough onto parchment-covered baking sheets. Bake until lightly browned on the bottom. Let the cookies cool for about 5 minutes before moving them to cookie-cooling racks.
Recipe notes and helpful tips
- Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, it will take about 3 minutes.
- Soften the butter at room temperature until slight pressure leaves an indentation.
- Warm the eggs to room temperature. This will take about 30 minutes.
- Old-fashioned oats also known as rolled oats provide a chewier texture with more flavor than quick oats.
- For best results, use parchment paper or a silicone baking mat.
- Use good quality chocolate and if at all possible chop the pecans yourself.
- Resist the urge to overbake the cookies. Cook until just very lightly browned.
- Coconut is a great addition to these cookies. It adds a lot of flavor and moisture so if you like it go for it. My teenagers are not fond of coconut so I choose to leave it out this time.
- Other add-ins you might include are dried fruit like cranberries, raisins, figs, or dates.
- You can substitute other nuts like walnuts, almonds, pistachios, or macadamia nuts.
- If you go over the top with add-ins (as I always do) after dropping them on the baking sheet, press down gently with the palm of your hand.
- Store the baked cookies in an airtight container on the counter for up to four days or freeze them for up to 3 months.
Other cookie recipes you will love!
Cowboy Cookies
Cowboy Cookies are scrumptious treats filled with chocolate chips, oatmeal, coconut, and chopped pecans. They are slightly crispy on the outside and soft with just a touch of chewy on the inside.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4 dozen cookies
- Category: cookies
- Method: baking
- Cuisine: Southern
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs warmed to room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup chopped pecans
- 1 cup shredded coconut (optional but highly recommended)
Instructions
- Preheat oven to 375 degree F. Line baking sheets with parchment paper or silicone baking mats.
- In a bowl whisk together the flour, baking soda, baking powder, ground cinnamon, and salt; set aside.
- Using a mixer cream butter and sugars until light and fluffy. Add eggs one at a time; mix just until combined. Mix in vanilla and add flour mixture in 3 parts. Continue mixing until combined scraping down the bowl and beaters as you go.
- Stir in the chocolate chips, rolled oats, chopped pecans, and shredded coconut (optional). Drop by rounded 1 1/2 tablespoons onto parchment-covered baking sheets. Press down just a tad with the palm of your hand. Bake until lightly browned; 9-11 minutes. Let the cookies cool for 5 minutes before moving them to cookie-cooling racks.
Notes
- Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, it will take about 3 minutes.
- Soften the butter at room temperature until slight pressure leaves an indentation.
- Warm the eggs to room temperature. This will take about 30 minutes.
- Old-fashioned oats also known as rolled oats provide a chewier texture with more flavor than quick oats.
- For best results, use parchment paper or a silicone baking mat.
- Use good quality chocolate and if at all possible chop the pecans yourself.
- Resist the urge to overbake the cookies. Cook until just very lightly browned.
- Coconut is a great addition to these cookies. It adds a lot of flavor and moisture so if you like it go for it. My teenagers are not fond of coconut so I choose to leave it out this time.
- Other add-ins you might include are dried fruit like cranberries, raisins, figs, or dates.
- You can substitute other nuts like walnuts, almonds, pistachios, or macadamia nuts.
- If you go over the top with add-ins (as I always do) after dropping them on the baking sheet, press down gently with the palm of your hand.
- Store the baked cookies in an airtight container on the counter for up to four days or freeze them for up to 3 months.
Keywords: cookies, chocolate chip cookies, chocolate chip oatmeal cookies, cowboy cookies, cowboy cookie recipe, cookie recipe
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