Cowboy Cookies
Indulge in the ultimate homemade treat with these irresistible Cowboy Cookies, a delightful fusion of classic oatmeal cookies and indulgent mix-ins. Packed with chewy old-fashioned oats, shredded sweetened coconut, rich semi-sweet chocolate chips, and crunchy pecans, these cookies boast a perfectly soft and hearty texture with a hint of cinnamon warmth. Quick to prepare with just 15 minutes of prep time, this crowd-pleasing recipe bakes up golden brown in under 12 minutes, making it the perfect go-to option for cookie lovers everywhere. Whether you're hosting a gathering or craving a sweet snack, these versatile cookies are sure to satisfy. Store them in an airtight container for up to five days—if they last that long!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup shredded sweetened coconut
- 1.5 cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Cream together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, shredded coconut, chocolate chips, and chopped pecans by hand using a spatula or wooden spoon until evenly distributed.
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 golden brown and the centers look slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.2 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 53 mg | 1% | |
*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.
