Cowboy Cookies are packed with coconut, pecans, chocolate chips, oats, & cinnamon. On or off the ranch, these hardy cookies are deliciously thick & chewy!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 Cookies
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 1/2 cups butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
- 3 cups quick cook oats
- 2 cups sweetened flaked coconut
- 2 cups pecans, chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time beating after each addition. Mix in vanilla.
Gradually beat in flour mixture to butter mixture just until combined. Stir in chocolate chips, oats, coconut, and pecans until evenly dispersed through the dough.
Using a large cookie scoop, or 1/4 cup measuring cup, shape dough into balls. Place on prepared baking sheets 3 inches apart and flatten into discs. Bake in preheated oven 15-17 minutes or until edges are lightly golden. Allow cookies to cool on baking sheets 3-5 minutes then remove to wire racks to cool completely.
Serving: 1/36 of the recipe | Calories: 353kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 248mg | Potassium: 214mg | Fiber: 3g | Sugar: 25g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 2.1mg