Cowboy Cookies
Cowboy cookies are a deliciously loaded cookie filled with chewy oats, sweet coconut, warm cinnamon, rich semisweet chocolate chips, and crunchy pecans. Perfect for lunchboxes, late-night cravings, or anytime you want a cookie with a little bit of everything. This easy cowboy cookie recipe will become an instant favorite!
Cowboy Cookies
Cowboy cookies are totally bodacious, stacked with chewy oats, sweet toasted coconut, rich semisweet chocolate chips, and crunchy pecans—basically the cookie version of an all-star mixtape. They’re big, bold, and loaded with enough flavor to make Ferris Bueller skip school just to grab one. These cowboy cookies are crisp on the edges and chewy on the inside and are packed with texture and flavor. So grab your scrunchie, pop in a cassette, and get ready to bake a cookie that’s more packed than a Trapper Keeper!
Why You Will Love This Recipe
- Easy to make – This recipe is easy to make and has simple steps.
- Chewy texture – The perfect cookie texture with slightly crisp edges and chewy texture.
- Packed with goodies – These cookies are packed with oats, coconut, chocolate chips, and pecans.
- Amazing flavor – Vanilla and cinnamon add a delicious warm underlying flavor.
Ingredients for Cowboy Cookies
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Eggs – Room temperature.
- Vanilla extract – Pure vanilla extract.
- All-purpose flour
- Ground cinnamon
- Baking soda
- Salt
- Oats – For this recipe, I went with quick oats, but you could also use old-fashioned rolled oats if you prefer.
- Semi-sweet chocolate chips – Use chocolate chips or a chopped chocolate bar.
- Coconut – Shredded, sweetened coconut, toasted.
- Pecans – Roughly chopped.
Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.
How to Make Cowboy Cookies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie dough: Cream the butter, brown sugar, and granulated sugar. Add the eggs and vanilla extract and mix until smooth. Add in the all-purpose flour, cinnamon, baking soda, and salt and mix until the dough comes together. Fold in the oats, chocolate chips, toasted coconut, and pecans.
- Scoop the cookie dough: Portion the cookie dough using a large cookie scoop and place on the prepared baking sheet pans. Press additional chocolate chips and pecans into the cookies.
- Bake the cookies: Bake the cookies for about 12 to 13 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Scroll down to the recipe card below for more detailed instructions on how to make this recipe.
Expert Cookie Baking Tips
- Toast the shredded sweetened coconut for extra flavor and crunch. Spread the coconut on a baking pan and bake in a 350℉ (177℃) oven for about 8 minutes, stirring once at 4 minutes.
- Use a large cookie scoop to portion the cookie dough to create round, uniform cookies.
- Press additional chocolate chips and pecans into the cookie dough balls before baking to create beautiful, bakery-quality cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies so they are perfectly round.
Storing & Serving
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator: You can make the cookie dough ahead of time. Portion the cookie dough with a cookie scoop, press in additional chocolate chips and pecans, and chill in the refrigerator for 30 minutes. Transfer the cookie dough balls to a resealable storage bag and store in the refrigerator for up to 2 weeks. To use, remove the cookie dough from the fridge 1 hour before baking and bake as directed.
- Freezer: Store the portioned cookie dough in a resealable storage bag in the freezer for up to 3 months. To use, thaw the cookie dough to room temperature and bake as directed. You can also store the baked cookies in a storage bag or airtight container for up to 3 months.
Frequently Asked Questions
Sure! If you aren’t a pecan fan, you could try walnuts, almonds, hazelnuts, or pistachios for a fun twist.
No, you don’t have to. I love toasting the coconut because of the added toasty flavor and the crunch that it adds to the cookies. If you would prefer not to toast the coconut, that is perfectly fine.
Sure! Customize these cookies however you would like. You could add white chocolate chips, raisins, dried cranberries, or any other mix-ins you would like. To keep the right texture of the cookies, I don’t recommend replacing the quick oats or coconut, but the pecans and chocolate chips can be substituted equally with other ingredients.
Use a large cookie scoop to portion out the dough. This ensures that the cookies are even and helps to create the round shape. Immediately when the cookies come out of the oven, use the back of a spoon to gently nudge the edges of the cookie to make a circle shape.
Other Cookie Recipes You Will Love
- Chocolate chip cookies
- Brown butter chocolate chip cookies
- Pistachio chocolate chip cookies
- Hazelnut chocolate chip cookies
- Double chocolate chip cookies
If you try out these cowboy cookies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
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Cowboy Cookies
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 3 tsp (3 tsp) vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 ½ tsp (1.5 tsp) cinnamon
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (80 g) quick oats
- 1 ½ cups (270 g) semisweet chocolate chips
- 1 cup (90 g) shredded sweetened coconut toasted
- ¾ cup (75 g) pecans chopped
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes until light and creamy. Add in the eggs and vanilla extract and mix until well combined and smooth.
- Add in the all-purpose flour, ground cinnamon, baking soda, and salt and mix on low speed until the cookie dough forms. Fold in the quick oats, semisweet chocolate chips, toasted shredded sweetened coconut, and pecans until they are well dispersed throughout the dough.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans, allowing room for spreading. Press additional semisweet chocolate chips and pecans into the cookie dough.
- Bake the cookies for about 12 to 13 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I tried baking this cookie and my family loved it. Thanks alot 😀
So happy to hear you enjoyed the recipe! Thank you for the positive review!
This cookie is a favorite at our bakery!
Hi Alisa! You can’t go wrong with a cowboy cookie! Perfect flavor combination!