Colorado Cowboy Cookies
These Colorado Cowboy Cookies are the ultimate sweet and savory treat, packed with rich textures and bold flavors that reflect the hearty spirit of the West. Overflowing with wholesome old-fashioned rolled oats, luscious semi-sweet chocolate chips, chewy shredded coconut, and crunchy pecans, these cookies offer a delightful mix in every bite. A hint of ground cinnamon adds warmth, while a perfectly chewy center and crisp edges make them completely irresistible. Ready in under 30 minutes and yielding a generous batch of 24, they’re ideal for sharing or storing for a quick snack. Perfect for potlucks, road trips, or late-night cravings, these cookies embody rustic comfort with a gourmet twist.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 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 baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans (or walnuts)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the oats, chocolate chips, shredded coconut, and chopped pecans with a wooden spoon or spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded 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 lightly golden and the centers look just set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
6913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.2 g | 443% | |
| Saturated Fat | 173.3 g | 867% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 958.3 g | 348% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 590.0 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 486 mg | 37% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 2281 mg | 49% | |
*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.
