Big Ol Cowboy Cookies
Saddle up for a batch of Big Ol' Cowboy Cookies, the ultimate treat for cookie lovers who crave a hearty, flavor-packed dessert! These oversized delights are loaded with rustic charm, combining chewy rolled oats, toasted pecans, sweetened shredded coconut, and gooey semi-sweet chocolate chips in every bite. A touch of cinnamon adds a warm, spiced undertone to the buttery cookie base, making them impossibly irresistible. With just 20 minutes of prep time, these thick, chewy cookies are perfect for bake sales, potlucks, or any time you need a sweet and satisfying pick-me-up. Pair them with a cold glass of milk or your favorite coffee for the ultimate indulgence. Don't miss out on this cowboy-inspired classic—the perfect blend of texture, sweetness, and down-home goodness!
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Recipe Information
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups rolled oats (old-fashioned)
- 1 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a handheld or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Using a spatula, fold in the oats, shredded coconut, chocolate chips, and chopped pecans until evenly distributed throughout the dough.
Scoop 2-tablespoon portions of dough (a cookie scoop works well) and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Lightly flatten each dough ball using the palm of your hand or the back of a spoon.
Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown and the centers look just set. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Big Ol' Cowboy Cookies with a glass of cold milk or your favorite beverage.
Nutrition Facts
Calories |
6850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.8 g | 469% | |
| Saturated Fat | 183.4 g | 917% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 4057 mg | 176% | |
| Total Carbohydrate | 870.1 g | 316% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 523.5 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 503 mg | 39% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
