Soft, extra chewy & loaded with chocolate, old-fashioned oats, pecans & coconut is why this is the Best Ever Cowboy Cookies recipe! You’re sure to LOVE ’em!
Oh how I love a good cookie. Sometimes less is more, maybe just a buttery shortbread or even just some chocolate chips. But then there are days when MORE IS MORE & I want all the good stuff thrown in. That is where these Cowboy Cookies come in!
Have you ever made cowboy cookies? They are a soft & chewy oatmeal cookie but with a whole lot of extra good stuff added as mix-ins. So so delicious & perfect for the season.
Growing up there were certain things that really stood out to me as being special. Baking with my mom was one of those things.
Sometimes it was something as simple as making a box of brownie mix. Other times we were making one of her “over the top” wedding cakes for one of her friends. It didn’t matter what we were making, time together in the kitchen was special.
cowboy cookies recipe
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Now that she is gone, I find those moments even more important. Which is why I make sure to carve out time to cook & bake with my kids. Not only is it a good learning experience for them, but it gives us quality time together.
Sure it is definitely faster if I just get in the kitchen & knock out a recipe on my own. But those moments between teaching how to do this or that or explaining why we do things a certain way when we are baking are all important for their future.
Then of course, you can’t go wrong with having something as delicious as cookies when it is all said & done.
I really love these cookies because they have so many of the ingredients that I love packed on in there. Coconut, pecans, old-fashioned oats all paired with chocolate chips. These make my heart go pitter-patter.
Here are some commonly asked questions
Should I use salted or unsalted butter?
I personally use whatever I have on hand. But if you are watching your salt intake, stick with the unsalted butter for these cookies. I wrote my original recipe using unsalted butter but then tried it with salted butter & liked them just the same.
What is the best way to store Cowboy Cookies?
I like to place them in a large airtight bowl or zip-top bag & store at room temperature. This keeps them soft & chewy for a longer period of time. But please enjoy within 3-4 days. Ours never last longer than about 24 hours in this house.
How many can this serve?
This recipe makes 36-48 cookies. You might get more or less depending on how large or small you make your cookies. Although I usually start out making them very large & then end up scaling them back as I go along. So I have a couple batches that are the size of my hand & then a couple batches that are closer to a regular size cookie.
cowboy chocolate chip cookies
Can this recipe be doubled?
I actually don’t recommend doubling this recipe. This batch of dough FILLS my mixer bowl to the top & really gives it a workout when adding in all the mix-ins. This is a very thick dough & it makes A LOT!
Do I need to chill the dough?
NOPE! That is one of the things I love the most about this recipe. I have a lot of cookie recipes & many of them require that the dough be chilled for at least several hours before baking. While those cookies are delicious & well worth the wait, most of the time I don’t want to. So that is probably why these cookies top my list of favorites.
HOW DO YOU MAKE Cowboy Cookies?
- Preheat the oven to 350 degrees & line 2-3 large baking sheets with parchment & set aside.
- In a very large mixing bowl, cream your butter & both sugars together until whipped & well combined.
- Mix in eggs & vanilla.
- Add in the flour, baking powder, baking soda & salt & mix until just combined.
- Fold in chocolate chips, oats, coconut & pecans.
- Scoop about 1/4 cup of the dough & roll into balls.
- Place onto the prepared baking sheet – making sure to space the cookies about 3 inches apart for spreading.
- Bake 15-17 minutes or until the edges are just barely golden brown. Bake 10-12 minutes if making tablespoon size balls of dough.
- Remove from the oven & immediately place additional chocolate chips into the tops of the cookies, pressing lightly to make sure they get a bit melty.
- Allow to cool another 2-5 minutes on the baking sheet before transferring to a wire rack to continue to cool to room temperature.
- Once cooled, transfer to an airtight container & store at room temperature.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how they turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. However, for these cookies I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding to my dough mixture. Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.
How soft should my butter be?
So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together. The butter should be room temperature so it can be blended easily with the sugar.
Do I really need Old-Fashioned oats?
So the old-fashioned oats don’t break down with the moisture of the dough. This is what makes the cookies chewier & gives them more texture. I highly recommend sticking with the old-fashioned oats for these cookies.
Easy Cowboy Cookies
To make this recipe you will need…
- butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- semi-sweet chocolate chips
- pecans
- old-fashioned oats
- shredded sweetened coconut
Products I love when making these Cowboy Cookies…
This Cowboy Cookie recipe is so delicious – and if you’re like me, you probably already have many of these items on hand! OR maybe you have never made Cowboy Cookies before, & you might be a bit nervous – but you’re going to love the how these turn out. I have made a list below of the things I absolutely can’t live without when it comes to making these cookies.
- 1:1 gluten-free flour
- all-purpose flour
- mixer
- light brown sugar
- granulated sugar
- vanilla extract
- table salt
- baking powder
- baking soda
- semi-sweet chocolate chips
- Old-Fashioned Oats
- pecans
- coconut
- 3/4 sheet pans
- parchment paper
- large cookie scoop
- metal spatula
- measuring cups
- measuring spoons
Scroll to the bottom for the Printable Recipe
homemade cowboy cookies
If you love this Cowboy Cookie recipe, you’re going to love these other AWESOME cookie recipes too. Please click each link below to find the easy, printable recipe!
Frosted Funfetti Cake Mix Cookies
3-Ingredient Peanut Butter Cookies
Peanut Butter Chocolate Brownie Cookies
Quarter Pound Chocolate Chip Cookies
Easy Chocolate Crinkle Cookies
what are cowboy cookies?
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Best Ever Cowboy Cookies
Ingredients
- 1-1/2 cups butter 3 sticks
- 1-1/2 cups brown sugar
- 1-1/2 cups granulated sugar
- 3 eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1/2 tsp salt
- 3 cups semi-sweet chocolate chips 1-1/2 bags
- 3 cups old-fashioned oats
- 2 cups shredded sweetened coconut
- 1 cup pecans
Instructions
- Preheat the oven to 350 degrees & line 2-3 large baking sheets with parchment & set aside.
- In a very large mixing bowl, cream your butter & both sugars together until whipped & well combined.
- Mix in eggs & vanilla.
- Add in the flour, baking powder, baking soda & salt & mix until just combined.
- Fold in chocolate chips, oats, coconut & pecans.
- Scoop about 1/4 cup of the dough & roll into balls.
- Place onto the prepared baking sheet – making sure to space the cookies about 3 inches apart for spreading.
- Bake 15-17 minutes or until the edges are just barely golden brown. Bake 10-12 minutes if making tablespoon-size balls of dough.
- Remove from the oven & immediately place additional chocolate chips into the tops of the cookies, pressing lightly to make sure they get a bit melty.
- Allow to cool another 2-5 minutes on the baking sheet before transferring to a wire rack to continue to cool to room temperature.
- Once cooled, transfer to an airtight container & store at room temperature.
Dawn says
One of the best cookie recipes I have tried so far. My grandchildren ask for these cookies all the time and nothing else.