These cookies are the ultimate all-in-one dessert—crispy on the edges, soft in the middle, and full of mix-ins that make every bite exciting. They’re perfect for bake sales, lunchboxes, or a homemade snack that keeps you full and happy. Plus, the dough holds up well, so you can make them ahead or freeze for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Unsalted butter, softened
Granulated sugar
Brown sugar
Large eggs
Vanilla extract
Rolled oats
Sweetened shredded coconut
Semi-sweet chocolate chips
Chopped pecans
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter with granulated and brown sugar until creamy and smooth.
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Gradually mix in the dry ingredients until just combined.
Fold in the oats, shredded coconut, chocolate chips, and chopped pecans.
Scoop dough (about 2 tablespoons per cookie) and place on the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set but still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24–30 cookies, depending on the size. Prep time is 20 minutes, bake time is 10–12 minutes per batch, and cooling takes about 10 minutes.
Variations
Nut-free version: Omit the pecans or substitute with sunflower seeds or extra chocolate chips.
White chocolate swap: Use white chocolate chips or a mix of both for added sweetness.
Dried fruit: Add raisins, dried cranberries, or chopped dried apricots for a fruity twist.
Espresso kick: Mix in a teaspoon of instant espresso powder for a subtle coffee flavor.
Spice it up: Add a pinch of nutmeg or allspice for a warm spice boost.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To enjoy warm, reheat a cookie in the microwave for about 10–15 seconds.
FAQs
Why are they called Cowboy Cookies?
The name likely comes from their hearty, energy-packed ingredients—perfect for a cowboy on the trail or anyone needing a satisfying snack.
Can I use quick oats instead of rolled oats?
Yes, but rolled oats provide a better chewy texture. Quick oats will make the cookies slightly softer.
Can I freeze the dough?
Absolutely! Scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour substitute and ensure your oats are certified gluten-free.
Are these cookies crunchy or soft?
They’re chewy in the center with slightly crisp edges—the perfect cookie texture.
Can I reduce the sugar?
Yes, but reducing sugar may affect the texture and moisture. Try cutting each type of sugar by 1/4 cup to start.
What can I use instead of pecans?
Walnuts, almonds, or even chopped peanuts work well. Or omit nuts entirely for a nut-free version.
Can I add peanut butter?
Yes, substitute up to 1/2 cup of butter with peanut butter for a rich, nutty flavor.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread—it helps keep them moist.
Can I double the recipe?
Yes, this recipe doubles well. Just be sure to chill the dough if it becomes too soft between batches.
Conclusion
Cowboy Cookies are the ultimate cookie for anyone who loves big flavor and lots of texture. With oats, coconut, chocolate chips, and pecans in every bite, they’re hearty, chewy, and totally delicious. Whether you’re baking for a crowd or just want a satisfying homemade treat, these cookies never disappoint.
Cowboy Cookies are hearty, chewy cookies packed with oats, chocolate chips, shredded coconut, and pecans. With crispy edges and soft centers, they’re the ultimate texture-filled treat, perfect for snacking, sharing, or storing for later.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups rolled oats
1 cup sweetened shredded coconut
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in oats, shredded coconut, chocolate chips, and chopped pecans.
Scoop about 2 tablespoons of dough per cookie onto prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers are set but soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use rolled oats for a chewier texture; quick oats result in a softer cookie.Freeze dough balls for up to 3 months and bake from frozen with 1–2 extra minutes.Store baked cookies in an airtight container for up to 5 days.Customize with dried fruit, different nuts, or white chocolate chips.For softer cookies, store with a slice of bread in the container.
