COWBOY COOKIES RECIPES

Chewy, crunchy cowboy cookies loaded with oats, coconut, chocolate chips and pecans — a classic hearty cookie perfect for sharing or packing in lunchboxes.

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Prep Time 20

Cook Time 12

Total Time 32

Servings

Ingredients

Main Ingredients

1 cup unsalted butter softened
0.75 cup granulated sugar
0.75 cup packed brown sugar
2 large eggs
2 teaspoon vanilla extract
2.25 cup all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
2 cup old-fashioned rolled oats
1 cup sweetened shredded coconut
1.5 cup semisweet chocolate chips
1 cup chopped pecans lightly toasted (optional)

Instructions

Preparation Steps

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in the rolled oats, shredded coconut, chocolate chips, and chopped pecans until evenly distributed.
Drop rounded tablespoons of dough (about 1.5 tablespoons) onto the prepared baking sheets, spacing about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and centers are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. For chewier cookies, slightly underbake and allow to finish setting on the baking sheet.