The Ultimate Cowboy Cookie Recipe
These Cowboy Cookies are filled with coconut flakes, chopped walnuts, and oats to give them a variety of flavors and textures! !
These yummy cookies really taste great and are sure to be on your go-to cookie list. If you like chewy oatmeal cookies, then you need to try Oatmeal Coconut Cookies and Oatmeal Scotch. For a no-bake twist, try Energy Bites and Oatmeal Cookie Energy Bites!
What are Cowboy Cookies?
Cowboy cookies typically include a variety of nuts, coconut, chocolate chips, and oats. This is where they get their hearty feel and chewy texture. All this good stuff packed into one hearty cookie. Ok!
Apparently former first lady Laura Bush is famous for her cowboy cookie recipe, who knew? ! The versions are slightly different, but all follow the basic ingredients. You can substitute pecans for pecans, or chocolate chips for white chocolate.
No matter how you pack these, they’re addictive. They remind me of our much-loved monster cookies, and they’re all full of deliciousness. Which variant do you prefer?
how to make them
Prepare. Preheat oven to 325°F (175°C).
dry ingredients. Sift flour, baking powder, baking soda, and salt into a bowl and set aside.
wet ingredients. In a separate bowl or stand mixer, beat creamed butter, white sugar, and brown sugar until light and fluffy. Beat one egg at a time. Add vanilla and stir until combined.
combine. Gradually stir in the sifted ingredients. Add the oatmeal, coconut, pecans, and chocolate chips and stir until fully incorporated.
Bake and cool. Using a cookie scoop or spoon, drop a teaspoon of teaspoon onto a greased baking sheet. Bake at 325 degrees for 11 – 13 minutes. Let the cookies cool for 5 minutes before transferring from the pan.
perfect picture: Sometimes I get people asking how I make my cookies look like they came from a bakery.The answer is super simple
- Roll the dough ball in my hands to make it smooth
- Top the dough with 5 chocolate chips and a few pecans
Ingredient Tips and Variations
nut: These pecans are deliciously nutty and crunchy. If you don’t like pecans, you can use chopped walnuts or even almonds. Another option to deepen the flavor is to roast them first.
- To bake: Preheat oven to 350°F. Spread nuts on a baking sheet in a single layer and bake for 5-10 minutes, turning them halfway through.
oat: You can use rolled oats or instant oats in recipes, but stay away from steel cut oats.
addition: I will never share a recipe that I am less than satisfied with, I love the results. However, I also know it’s fun to change every once in a while, and you might even stumble upon something you like. Here are some variations you might want to try:
- Chips: Trade the Chocolate Enemy for White Chocolate, Butterscotch, or Peanut Butter Chips.
- Add toffee bits
- Mini Reese Sheets or Mini M&Ms
- Chewier: For chewier cookies, omit the white sugar and use 1 ¾ c brown sugar.
shop Chilled cookies keep in an airtight container for 4-5 days. Putting a loaf of white bread in the container as well will help keep the cookies softer.
you can also freeze Bake cookies. I like to put each cookie in a collapsible sandwich bag and put them all together in the Ziploc in the fridge. They will last up to 3 months.
you can easily freeze cookies Bake later. Dough can be kept for 3 months. Thaw before baking.
- log format: Roll out the dough into 1 or 2 logs. Wrap the logs in plastic wrap, then foil. Tag and freeze.
- Dough Balls: Shape the dough into balls and place on a tray. Put them in the refrigerator until they are all firm. Then, transfer them to freezer-safe storage containers.
For more cookie recipes try:
Prep time 15 minutes
Cook Time 13 minutes
Total time 28 minutes
Serving Size 48
Calories 134 kcal
by Lil’ Luna
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup softened butter
- 3/4 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups oatmeal
- 1 cup semisweet chocolate chips
- 1/2 cup sweetened shredded coconut
- 1/2 cup pecans roughly chopped
Preheat oven to 325°F (175°C).
Sift flour, baking powder, baking soda, and salt into a bowl and set aside.
In a separate bowl or stand mixer, beat creamed butter, white sugar, and brown sugar until light and fluffy. Beat one egg at a time. Add vanilla and stir until combined.
Gradually stir in the sifted ingredients. Add the oatmeal, coconut, pecans, and chocolate chips and stir until fully incorporated.
Using a cookie scoop or spoon, drop a teaspoon of teaspoon onto a greased baking sheet.
Bake at 325 degrees for 11 – 13 minutes. Let the cookies cool for 5 minutes before transferring from the pan.
Adapted from www.allrecipes.com