Cowboy Cookies Recipe

These Cowboy Cookies taste like they came from a fancy bakery! They are thick and soft and full of nutty goodness!

They say that cowboy cookies originated back in the 1800s and were a popular treat for cowboys to enjoy while out on the trail, kind of like an old fashioned power bar. Now, there’s little to no evidence that this is true in any way. After all, the chocolate chip cookie itself wasn’t even invented until 1938. Cowboy cookies are still a delicious treat. This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes. Just be careful, these cookies are dangerously addicting and it’s hard to eat just one.

If you like these cookies, you may be interested in some of our other delicious cookie recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Cowboy Cookies

These cowboy cookies are moist, chewy, and loaded with gooey chocolate! It’s a riff on the classic chocolate chip cookie with tons of hearty mix-ins.

Prep: 15min

Total: 1h15min

Yield: 2 – 3 dz.

Ingredients:

• 1 c. salted butter (2 sticks)
• 1 c. packed brown sugar
• 1/2 c. granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 1/2 c. old-fashioned rolled oats
• 1 c. chopped pecans
• 1 c. coconut flakes
• 2 c. chocolate chips
• Flaky salt, for sprinkling

Instruction:

1. Brown 1 stick of butter by melting it in a medium saucepan over medium heat, then let it cook and bubble for an additional 3 to 5 minutes or until the foam and butter underneath is golden brown. Immediately transfer it to a large, heatproof mixing bowl and swirl a few times to help it stop browning. Let cool to room temperature, about 30 minutes. Meanwhile, allow the remaining stick of butter to soften.
2. Preheat the oven to 350 degrees.
3. Add the softened stick of butter, brown sugar, and granulated sugar to the mixing bowl with the browned butter. Beat with a stand or hand mixer on medium-high speed until lightened in color and texture, 2 to 3 minutes.
4. Reduce the mixer speed to low. Add the eggs and vanilla, then beat until smooth, scraping the sides and bottom of the bowl, as needed.
5. Whisk to combine the flour, baking soda, and cinnamon in another medium bowl. Add it to the butter mixture in three increments, mixing on low speed in between, until fully incorporated. Scrape the sides and bottom of the bowl as needed. Add the oats, pecans, coconut flakes and chocolate chips and mix on low speed or stir with a spatula to combine.
6. Line two large baking sheets with parchment paper. Using a 2-tablespoon sized cookie scoop, place cookie dough onto the baking sheet, leaving about 2-inches of space in between each. Bake for 12 to 14 minutes, or until golden brown and dry looking on top. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Sprinkle with flaky salt to finish, if you like.

Perfect Cowboy Cookies

These Cowboy Cookies taste like they came from a fancy bakery! They are thick and soft and full of nutty goodness!

Prep: 15min

Total: 27min

Yield: 12

Serving Size: 1 large cookie

Nutrition Facts: servingSize 1 large cookie, calories 737 kcal, Carbohydrate 89 g, Protein 11 g, Fat 38 g, Saturated Fat 21 g, Cholesterol 97 mg, Sodium 364 mg, Fiber 6 g, Sugar 36 g

Ingredients:

• 1 cup salted butter (softened)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi sweet chocolate chips
• 1 cup quick oats
• 3/4 cup chopped pecans
• 3/4 cup unsweetened coconut flakes

Instruction:

1. Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
3. Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
4. Add in all purpose flour, baking powder, baking soda, and salt. Mix until just combined. Add in the quick oats and mix until just combined.
5. Pour in the chocolate chips, pecans, and coconut flakes and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.
6. Divide the dough into about 12 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 6 per pan.
7. Bake in the 400 degree oven for 10-12 minutes, until tops are golden brown.
8. Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.

Cowboy Cookies

A soft and chewy cookie that’s unapologetically loaded to the max with mix-ins including oats chocolate chips, coconut, and pecans. A treat that’s sure satisfy those cookie cravings!

Prep: 20min

Total: 110min

Serving Size: 1 serving

Nutrition Facts: calories 261 kcal, Carbohydrate 29 g, Protein 3 g, Fat 15 g, Saturated Fat 8 g, Trans Fat 0.2 g, Cholesterol 28 mg, Sodium 112 mg, Fiber 2 g, Sugar 16 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 1 3/4 cups (248g) unbleached all-purpose flour ((scoop and level to measure))
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 3/4 tsp salt
• 1 cup (226g) unsalted butter, (at room temperature)
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups (340g) semi-sweet chocolate chips, (divided)
• 2 cups (184g) rolled oats ((not quick oats))
• 1 1/2 cups (140g) moist shredded sweetened coconut, (such as Baker’s)
• 1 1/4 cups pecans, (toasted* and chopped)

Instruction:

1. In a mixing bowl whisk together flour, baking soda, cinnamon and salt. Set aside.
2. In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, brown sugar and granulated sugar until well blended.
3. Mix in one egg. Mix in second egg and vanilla. Scrape down sides and bottom of bowl.
4. Add flour mixture then mix until combined.
5. Add 1 1/2 cups of the chocolate chips, the oats, coconut and pecans and mix. Note that if you’re mixer isn’t large enough you may need to fold these in by hand with a wooden spoon so it doesn’t overflow.
6. Cover bowl and chill dough until it’s less sticky and easier to work with, about 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling.
7. Scoop dough out 3 Tbsp at a time (about 50 grams each), roll into balls. Press remaining chocolate chips into dough balls (about 5 or 6 in each).
8. Transfer 12 balls to parchment paper lined 18 by 13-inch baking sheet spacing 2-inches apart. Keep remaining dough in fridge until ready to use.
9. Flatten dough balls slightly then bake in preheated oven until cookies appear set on edges and lightly golden brown on bottom but centers appear slightly raw, about 13 to 16 minutes.
10. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool. Repeat process with remaining cookie dough. Store cookies in an airtight container.

Cowboy Cookies

Cowboy Cookies are scrumptious treats filled with chocolate chips, oatmeal, coconut, and chopped pecans. They are slightly crispy on the outside and soft with just a touch of chewy on the inside.

Prep: 20min

Total: 30min

Yield: 4

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 117 calories, Sugar 9.7 g, Sodium 84.4 mg, Fat 5 g, Saturated Fat 1.9 g, Trans Fat 0 g, Carbohydrate 16.6 g, Fiber 1.2 g, Protein 1.9 g, Cholesterol 7.8 mg

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup butter softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs warmed to room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned oats
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup chopped pecans
• 1 cup shredded coconut (optional but highly recommended)

Instruction:

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats.
2. Whisk together the flour, baking soda, baking powder, ground cinnamon, and salt; set aside.
3. Using a mixer, cream butter, and sugars until light and fluffy. Add eggs one at a time; mix just until combined. Mix in the vanilla and add the flour mixture in 3 parts. Continue mixing until combined, scraping down the bowl and beaters as you go.
4. Stir in the chocolate chips, rolled oats, chopped pecans, and shredded coconut (optional). Drop by rounded 1 1/2 tablespoons onto parchment-covered baking sheets. Press down just a tad with the palm of your hand. Bake until lightly browned; 9-11 minutes. Let the cookies cool for 5 minutes before moving them to cookie-cooling racks.

Cowboy Cookies

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