Description
These classic Cowboy Cookies are packed with chocolate chips, oats, coconut, and pecans, making them chewy, hearty, and utterly irresistible. Perfect for sharing or enjoying with a glass of milk, this recipe yields bakery-style cookies with crisp edges and a soft, flavorful center—ideal for cookie lovers looking for a delicious, crowd-pleasing treat.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
Wet Ingredients
- 1 1/2 cups (3 sticks) butter, room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light-brown sugar, packed
- 3 eggs
- 1 tablespoon vanilla extract
- Mix-ins
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened flake coconut
- 2 cups chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is properly heated when you’re ready to bake the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well mixed. Set aside.
- Cream Butter and Sugars: In a very large bowl, using an electric mixer, beat the room temperature butter until creamy. Gradually add in both the granulated sugar and the packed light-brown sugar, continuing to beat until the mixture is light and fluffy and well combined.
- Add Eggs and Vanilla: Add the eggs, one at a time, to the creamed mixture, beating well after each addition. Mix in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Gradually beat in the dry flour mixture on low speed until just combined. Be careful not to overmix to keep the cookies tender.
- Add Mix-ins: Using a spatula or spoon, stir in the semisweet chocolate chips, old-fashioned rolled oats, sweetened flake coconut, and chopped pecans until all ingredients are evenly distributed in the dough.
- Shape and Arrange Dough: Drop dough by 1/4-cup portions onto an ungreased baking sheet, spacing them about 3 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 15–17 minutes, rotating the baking sheets halfway through the baking time. The edges should be lightly browned and the centers slightly soft.
- Cool: Remove the baked cookies from the oven and transfer them to a wire rack to cool completely. Enjoy once cooled or store in an airtight container.
Notes
- Butter must be at room temperature for best creaming results.
- Do not overmix once flour is added to maintain a tender cookie texture.
- Rotate baking sheets midway through baking for even coloring.
- Cookies will continue to set after baking, so avoid overbaking for a chewy center.
- Store cooled cookies in an airtight container for up to one week or freeze for longer storage.
- Pecans can be substituted with walnuts or omitted for a nut-free version.
Nutrition
- Serving Size: 1 large cookie
- Calories: 350
- Sugar: 27g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
