Chocolate Chip Cowboy Cookies
Loaded with a delightful mix of textures and flavors, Chocolate Chip Cowboy Cookies are the ultimate treat for cookie enthusiasts. These hearty cookies combine buttery oats, chewy shredded coconut, nutty pecans, and gooey semi-sweet chocolate chips in every bite, making them both comforting and indulgent. Enhanced with warm cinnamon and a perfectly balanced sweetness from brown sugar and vanilla, they’re a rustic yet irresistible dessert. Perfectly golden and slightly crisp on the edges with a soft, chewy center, these homemade cowboy cookies are quick to whip up in just 15 minutes of prep time and are perfect for sharing. Serve them as a snack, pack them for picnics, or enjoy them with a cold glass of milk for the ultimate cowboy-inspired experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Old-fashioned rolled oats
- 0.75 cup Shredded sweetened coconut
- 0.75 cup Chopped pecans
- 1.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Take care not to overmix.
Stir in the rolled oats, shredded coconut, chopped pecans, and chocolate chips using a spatula or wooden spoon until evenly distributed.
Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look just set. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 25.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 76 mg | 2% | |
*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.
