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Cowboy Cookies
Yield: 4 dozen
Cowboy cookies are packed with tons of flavor and texture! A chewy oatmeal cookie, flavored with cinnamon and vanilla, with chocolate chips, toasted coconut, and pecans. These cookies are hard to resist!
Equipment
- Electric hand mixer or stand mixer fitted with a paddle attachment
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 cups all-purpose flour
- 2 cup old-fashioned rolled oats
- 1 cup sweetened shredded coconut toasted
- ¾ cup pecans chopped
- 1 ½ cups semisweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, cream together butter, brown sugar, and granulated sugar until well combined.
- Add in eggs and vanilla extract. Mix well until combined.
- Add in baking soda, salt, and cinnamon. Continue to mix.
- Add in all-purpose flour and rolled oats. Mix on low speed until the dry ingredients are fully incorporated and a dough forms.
- Fold in toasted coconut, chopped pecans, and semisweet chocolate chips until dispersed throughout the dough.
- Portion the dough into balls using a medium cookie scoop. Chill for 30 minutes.
- Preheat oven to 350 ° F. Line a baking sheet tray with silicone baking mat or parchment paper.
- Place chilled cookie dough balls onto the baking pan, allowing for room for spreading. Press down on the dough balls slightly with your hand or the back of a small bowl.
- Bake for 10 minutes. The cookies will appear to be underbaked.
- Remove the pan from the oven. Allow the cookies to cool for 2 minutes on the pan before transferring to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for about 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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