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.
Servings 4 dozen cookies
Calories 1629kcal
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
Calories: 1629kcal | Carbohydrates: 196g | Protein: 20g | Fat: 88g | Saturated Fat: 46g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 787mg | Potassium: 818mg | Fiber: 13g | Sugar: 113g | Vitamin A: 1228IU | Vitamin C: 0.4mg | Calcium: 203mg | Iron: 10mg