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Cowboy Cookies
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5 from 2 votes

Cowboy Cookies

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Cookies
Cuisine: American
Servings: 42 Cowboy Cookies
Calories: 203kcal
Author: Chula King


  • 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 (0.33-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)


  • 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)


1. May also use salted butter. However, if using salted butter, omit the salt from the recipe.
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 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 this ensures that all ingredients are well mixed together. 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 into balls and freeze in a single layer. When frozen transfer to a Ziploc bag and freeze for up to three months.


Calories: 203kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 108mg | Potassium: 124mg | Fiber: 2g | Sugar: 14g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg