This Cowboy Cookies Recipe makes thick, chewy oatmeal cookies packed with coconut, pecans, and chocolate. Gooey centers and crisp edges in every bite.
author’s note
You’re Gonna Wanna Double This One!
I’ve always been an oatmeal cookie girl. As a kid, that was the cookie I grabbed first. Add chocolate chips and it’s game over, so when I heard about Cowboy Cookies I had to try them.
I started with a reliable oatmeal chocolate chip base and loaded it with pecans and coconut. Wow. Same chewy cookie It is satisfying to, now packed with extra bits that make every bite so good.
My husband made the comment that they taste like Seven Layer Bars in cookie form and I couldn’t agree more.
And a reliable part? The mix-ins are up to you. Pecans, walnuts, or no nuts at all. Want a trail mix vibe? Add M&M’s.
Cowboy Cookies Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Dark brown sugar | Light brown works. Pack it tight. Use soft, fresh sugar. |
| Unsalted butter | Use room temp butter. Do not melt. If stiff, let it sit out a bit longer. |
| Egg + vanilla | Use a room temp egg for smoother mixing. |
| Old-fashioned oats | Do not use quick oats. |
| All-purpose flour | Spoon and level so cookies do not turn cakey. |
| Sweetened coconut flakes | Toast for deeper flavor. You don’t want desiccated coconut or unsweetened coconut. |
| Chocolate chips | Milk, semi-sweet, or dark. Mix two kinds for contrast. |
| Pecans | Walnuts work. You couldn’t even add chopped candied pecans! |
| Cinnamon, salt, baking soda | Check soda freshness. If clumpy, sift. |
Quick Tip
For thicker cookies, right out of the oven immediately press the edges of the cookie inwards with the back of a metal spatula to get the reliable round and slightly thicker cookie.
How To Make Cowboy Cookies Recipe
- Cream butter and sugar: Beat butter with sugar until light and smooth.
- Add egg and vanilla: Mix until pale and fluffy, like creamy peanut butter.
- Dry ingredients: Mix in baking soda, spices, salt, oats, and flour until just combined.
- Mix-ins: mix in coconut, chocolate chips, and pecans. Cover and chill 30 minutes.
- Portion and chill: Scoop 2 packed tablespoons per cookie, shape tall, then chill.
- Bake: Bake until edges set and centers look slightly soft; let cool, and enjoy.
Storage
- Room temp: Store this cowboy cookies recipe in an airtight container for up to 3 days.
- Freeze cookie dough balls: Freeze scooped dough until firm. Store up to 3 months. Bake from frozen and add 2 to 3 minutes.
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