Cowboy Cookies

Cowboy Cookies are packed with coconut, pecans, chocolate chips, oats, & cinnamon. On or off the ranch, these hardy cookies are deliciously thick & chewy!

Course Dessert

Cuisine American

Keyword Cowboy Cookies, Cowboy Cookies Recipe, How Do I Make Cowboy Cookies, How To Make Cowboy Cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 353kcal

Author Kathleen

Ingredients

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 old-fashioned rolled oats
2 cups sweetened flaked coconut
2 cups pecans, chopped

US Customary - Metric

Instructions

Prep. Preheat the oven to 350°F (177ºC). Line baking sheets with parchment paper and set aside.
Whisk the dry ingredients. In a medium mixing bowl, whisk together the flour (3 cups), baking powder (1 tablespoon), baking soda (1 tablespoon), cinnamon (1 tablespoon), and salt (1 teaspoon). Set aside.
Cream the butter and sugars. In a large mixing bowl, use a handheld mixer on medium speed to beat the butter (1 1/2 cups), granulated sugar (1 1/2 cups), and brown sugar (1 1/2 cups) until light and fluffy, about 3 minutes.
Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla (1 tablespoon).
Add the dry ingredients. Gradually beat the flour mixture into the butter mixture just until combined.
Stir in the mix-ins. Stir in the chocolate chips (3 cups), oats (3 cups), coconut (2 cups), and pecans (2 cups) until everything is evenly distributed throughout the dough.
Shape the cookies. Using a large cookie scoop or a 1/4-cup measuring cup, shape the dough into balls and place them 3 inches apart on the prepared baking sheets.
Gently flatten each one into a thick disc.
Bake. Bake for 15–17 minutes, or until the edges are lightly golden and set and the centers still look just slightly soft.
Cool. Let the cookies cool on the baking sheets for 3–5 minutes, then transfer them to wire racks to cool completely.

Notes

Roll the dough into balls: This is a thick, loaded dough, and shaping it into balls helps the cookies bake up with a better, more even shape.
Chill for thicker cookies: If you want extra-thick cookies, chill the shaped dough balls for a few hours before baking. Freeze them for even thicker cookies.
Don’t overmix the flour: Mix just until the flour is mostly incorporated. It’ll finish mixing as you stir in the oats, chocolate chips, coconut, and pecans. Overmixing at this stage can make the cookies tougher.
Toast the pecans: It’s optional, but toasting them first gives the cookies even deeper, nuttier flavor.
Use a large scoop: Keeping the cookies uniform in size helps them bake evenly and gives you that classic big, bakery-style look.
Watch the edges, not just the clock: Bake just until the edges are lightly golden and the centers still look a little soft. That’s the best way to keep them thick and chewy.
Let them rest on the pan: Give the cookies a few minutes on the baking sheet before moving them to a rack so they can finish setting without drying out.

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