Cowboy cookies are made with a variety of different flavors to create one amazing cookie. With ingredients like oats, chocolate chips, coconut, and pecans, every bite is out of this world.
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Ingredients for Cowboy Cookies
Cowboy cookies are thick and chewy in the center and crispy around the edges.
They start with basic cookie ingredients - butter, eggs, granulated and light brown sugar, flour, baking powder, baking soda, salt and vanilla extract.
What puts Cowboy cookies over the top are cinnamon, chocolate chips, healthy oats, coconut flakes, and toasted pecans.
Are you drooling yet?
Steps to Making Cowboy Cookies
- Cream Butter: Beat room-temperature butter with an electric mixer until creamy. This takes about 2 minutes.
- The Sugars and Spices: Add the granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, salt, and vanilla extract to the butter. Beat the mixture on high for about 2 minutes until everything is well combined.
- The Eggs: Add the eggs, one at a time. Beat the mixture on high after each addition.
- The Flour: Add the flour and beat the mixture on low just until the flour is incorporated. This takes about a minute.
- The Goodies: Add the final ingredients to the dough - chocolate chips, oats, coconut flakes, and pecan pieces. Use a wooden spoon to combine all of the ingredients. Cover the bowl and refrigerate the dough for at least 30 minutes to allow the flour and sugars to hydrate.
- Portion the Dough: Using a 2-tablespoon cookie scoop, portion the dough onto parchment-lined half-sheet baking pans and flatten each dough ball to about ½-inch. Eight cookies spaced about 3 inches apart work well.
- Bake and Cool: Bake the cookies in a preheated 350°F oven for 10 minutes. Remove from the oven and let the cookies sit on the baking sheet for about 5 minutes before removing them to a wire rack to cool completely.
I ended up with 3 ½ dozen of the most delicious cookies you can imagine. You should definitely try this recipe! Yum!
Frequently Asked Questions
You can definitely use salted butter in place of unsalted butter. If you do use salted butter, omit the salt from the recipe.
If you decide that you don't want to make all of the cookies at one time, go ahead and portion out the dough. Place in a single layer on a baking sheet and freeze the dough. Once the dough is frozen, place the frozen dough balls in an airtight container for up to 3 months. Before baking, let the dough come to room temperature.
I've found that individuals typically fall into one of two groups when it comes to oatmeal cookies. One group prefers raisins to chocolate chips and the other group prefers chocolate chips to raisins. Therefore, feel free to substitute raisins for the chocolate chips. You could also substitute craisins for the chocolate chips.
Pecans are consistently my nut of choice in cookies. However, walnuts can also be used in place of pecans. If you have a nut allergy or prefer cookies without nuts, you can leave the nuts out altogether.
My cookies were about 3 inches in diameter.
Other Delicious Oatmeal Cookies
If you're a fan of oatmeal cookies, you should try out these awesome recipes:
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Recipe
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Cowboy Cookies
Ingredients
- 2 cups (10 ounces) all-purpose flour
- 1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature (See Tip 1)
- 1 cup (7 ounces) granulated sugar
- 1 cup (7.5 ounces) light-brown sugar, packed
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon Kosher salt
- 2 eggs room temperature
- 2 teaspoons (0.36 ounces) vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- 2 cups (7 ounces) old-fashioned rolled oats
- 1 ⅓ cups (3.5 ounces) sweetened flake coconut (See Tip 2)
- 1 ⅓ cups (5.5 ounces) chopped pecans, toasted (See Tip 3)
Instructions
- Preheat oven to 350°F. Line large baking sheets with parchment paper. Set aside.
- In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add granulated sugar, light brown sugar, baking powder, baking soda, cinnamon and salt. Beat until creamy and smooth, about 2 minutes. (See Tip 4)
- Add eggs one at a time, beating after each. Beat in vanilla.
- Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
- Refrigerate cookie dough for at least 30 minutes up to overnight. (See Tip 5)
- For each cookie, drop 2 tablespoons of dough onto parchment lined baking sheets, spacing 3 inches apart.
- Bake for 10 to 11 minutes, until edges are lightly browned. Remove cookies from rack to cool.
- Yield: 3 ½ dozen cookies. (See Tip 6)
Video
Tips/Notes
2. May substitute unsweetened coconut flakes for the sweetened coconut flakes
3. Recipes with pecans always taste significantly better if the pecans are toasted. To toast the pecans, spread them in a single layer on a baking sheet. Bake in a preheated 350°F oven for around 8 minutes. Watch carefully to ensure that they don't burn.
4. While a bit unconventional, I consistently beat in ingredients like baking powder, baking soda, cinnamon, and salt to the wet ingredients. The reason is that this ensures all ingredients are well mixed. I've never detected a problem with using this technique.
5. The reason for refrigerating the dough is to allow the flour and sugars to hydrate. This results in crispier edges for the cookies. It wouldn't, however, be a disaster to skip the refrigeration.
6. If you don't want to bake all of the cookies, form them into balls and freeze them in a single layer. When frozen, transfer to a Ziploc bag and freeze for up to three months.
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