Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
