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.
Best Ever Cowboy Cookies Recipe
Indulge in these tasty cowboy cookies made with oats, chocolate chips, and pecans. These sweet treats are quick to make and packed with tasty goodies, perfect for a satisfying and easy dessert or snack. During the 2000 presidential election, former First Lady Laura Bush submitted these famous cookies, which won a bake-off against Tipper Gore’s ginger snap recipe organized by Family Circle Magazine.
I love cookies so much that some people might call me the cookie monster. These delicious 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. If you like these cookies, try potato chip cookies, oatmeal raisin cookies, soft peanut butter cookies, and chocolate chip pudding cookies.
Great Cowboy Cookies – Easy Ingredients
How to 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. Mix 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. Drop the cowboy cookie dough onto parchment-lined baking sheets with a large cookie scoop. Bake until lightly browned on the bottom. If desired, sprinkle a little coarse sea salt on the top. Let the cookies cool for about 5 minutes before moving them to cookie-cooling racks.
Recipe 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. It promotes even baking, reduces spreading,
- 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.
Recipe Variations
- Coconut flakes are a great addition to these cookies. They add a lot of flavor and moisture, so if you like them, go for it. However, my teenagers are not fond of coconut, so I leave it out.
- Other mix-ins you might include are white chocolate chips, butterscotch chips, or dried fruit like cranberries, raisins, figs, or dates.
- Substitute other nuts like walnuts, almonds, pistachios, or macadamia nuts.
Storage
Store the baked cookies in an airtight container on the counter for up to four days or freeze them for up to 3 months. To freeze, cool completely, then store in freezer containers for up to 3 months.
More Cookie Recipes
Cowboy Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light 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 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- 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 the vanilla and add the dry ingredients 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. It promotes even baking, reduces spreading,
- 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.
Nutrition
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Shelley
Wow! So good! Personally, I like a smaller cookies so will do that next time. Adding Craisins/raisins sounds like a great idea. I wonder how they would be with peanut butter? Yum!!
J
We added a cup of cranberries to our batch as my husband remembered a recipe calling for them. And omg still so good!!
Beth Pierce
Thanks! So glad that you liked them!
Stephanie
I love a nice chunky cookie recipe. These have so many different flavors and textures.
Judy
I made this for my cookie party. Everyone was saying that it’s not sweet enough.
Tayler
This is my new favorite cookie recipe! So many awesome ingredients and so much delicious flavor!
Kim
I’m going to try these for the cookie exchange. I’ve been looking for a unique recipe and I think these will be a big hit!
Mirlene
Made these cookies the other day and my kids enjoyed them. They loved the pecans and the coconut.
Beth Pierce
Thanks, Mirlene! I am so glad that the kids enjoyed them!
Kathleen
Wow, these sound fabulous! Love that they have coconut and pecans in them.
Lydia Franko
Made these for the first time today. Excellent! Thanks for the great directions.They will be added to my saved cookies list.
Beth Pierce
Thanks Lydia! So glad that you liked them!
Carla
Could I add raisins to this recipe? If so how much could I add?
Beth Pierce
Yes you sure can! Maybe 1/3 to 1/2 cup.
Ntensibe Edgar
Nnniiiccceeee….I live for cookies! I must try out a serving of these with my chai mukalu. Thanks for sharing about them.
Thena Franssen
Wow, this looks like something great for Christmas! This is amazing! Thanks for sharing!
Fransic verso
This looks yummy and we have everything to make it. Would love to give it a try. Thank you for sharing!
briannemanz
I’ve never heard of cowboy cookies before but this is worth a try. I think the kids will love it
Cinny
Those look yummy! I think they’re filled with good healthy ingredients too!
April
I have never heard of cowboy cookies but oh my goodness they sound amazing! Pecans are my fav! I will definitely be trying this soon!
Matt Taylor
These Cowboy cookies look absolutely amazing. I can’t wait to try them out.