The Best Cowboy Cookies
Get ready to savor *The Best Cowboy Cookies*, a hearty, flavor-packed twist on the classic treat that’s perfect for cookie lovers everywhere. These cookies are loaded with wholesome rolled oats, rich semi-sweet chocolate chips, sweetened shredded coconut, and crunchy chopped pecans, creating an irresistible texture in every bite. Enhanced with hints of warm cinnamon and a perfectly balanced buttery-sweet base, these crowd-pleasers bake up golden and slightly chewy, making them ideal for dessert tables, potlucks, or afternoon snack breaks. With just 15 minutes of prep and simple pantry staples, this easy recipe comes together in no time and yields 24 indulgent cookies that can be stored for days or even frozen for later. Whether you're hosting a gathering or looking for the ultimate homemade cookie, these cowboy cookies deliver a winning combination of comfort and decadence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups rolled oats
- 1.5 cups semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the rolled oats, chocolate chips, coconut, and chopped pecans using a rubber spatula until evenly distributed.
Scoop about 2 tablespoons of dough per cookie and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone but will set as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 24.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 79 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.
