Cowboy Cookies

Cowboy Cookies – A soft and chewy cookie that’s unapologetically loaded to the max with mix-ins. This sweet and buttery, coconut and chocolate flecked treat is sure to satisfy those cookie cravings!

What are Cowboy Cookies?

We are all familiar with the classic chocolate chip cookies, peanut butter cookies, sugar cookies and snickerdoodles but what exactly are cowboy cookies?

They are a cookie similar to oatmeal cookies as they include oats but what makes them unique is that they also include additions of shredded coconut, chocolate chips, pecans and cinnamon.

Some say they were created and attained their name in being a a good pack along cookie that held up well in a saddlebag, while others believe they originated in Texas and are named after the cowboys.

People of all ages love these cookies and they are a welcome change from the traditional cookies with one main flavor. These are tempting blend of so many cookies in one!

What’s not to love about these highly textural cookies? It’s a decadent cookie brimming to the max with all the best things!

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Cowboy Cookies Recipe Ingredients

• Unbleached all-purpose flour
• Baking soda
• Cinnamon
• Salt
• Unsalted butter
• Light brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Semi-sweet chocolate chips
• Pecans
• Rolled oats
• Shredded sweetened coconut (use a moist shredded coconut)

How to Make Cowboy Cookies

1. Toast pecans in a preheated 350 degree oven about 6 to 10 minutes. Let cool then chop.
2. Mix dry ingredients: In a mixing bowl whisk together flour, baking soda, cinnamon and salt. Set aside.
3. Cream butter and sugars: In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, brown sugar and granulated sugar until well blended.
4. Blend in eggs: Mix in one egg. Mix in second egg and vanilla. Scrape down sides and bottom of bowl.
5. Combine mixtures: Add flour mixture then mix until combined.
6. Add mix ins: Add 1 1/2 cups of the chocolate chips, the pecans, oats and coconut and mix. Note that if you’re mixer isn’t large enough you may need to fold these in by hand with a wooden spoon.
7. Cover bowl and chill dough until it’s less sticky and easier to work with, about 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling.
8. Scoop dough out 3 Tbsp each and roll into balls. Press remaining chocolate chips into each (about 5 or 6).
9. Transfer 12 balls to parchment paper lined baking sheet spacing 2-inches apart.
10. Flatten dough balls slightly then bake in preheated oven until cookies appear set on edges and lightly golden brown on bottom but centers appear slightly raw, about 13 to 16 minutes.
11. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool. Repeat process with remaining cookie dough.

Possible Variations

Add other spices: Nutmeg, cardamon or ginger could be added as well.

Various chocolate chips: White chocolate chips, milk chocolate, semi-sweet and bittersweet chocolate chips can be used. Or use a combination of several.

Try other nuts: Walnuts, slivered almonds, hazelnuts, macadamia nuts, or peanuts will work here too.

Dried fruit: Raisins or dried cranberries would be another tasty addition here.

Helpful Tips for the Best Cowboy Cookies

• No quick oats: I don’t recommend using quick oats or the texture of the cookies won’t be the same and cookies will likely end up a bit dry. And of course steel cut outs most definitely won’t work here they’re far too brittle.
• Chill dough: Chilling the dough makes it easier to work with and they won’t overly spread.
• For even chilling: When I chill cookie dough I often like to spread the dough out more evenly around the area of the bowl. This is so it chills evenly.
• Use a moist coconut: I found this really made quite a difference in the cookies. Baker’s is known to be a moist coconut (it has added water) other brands can be quite dry and therefor the cookies end up dry because the coconut tends to absorb the butter (when that’s what the oats and flour should be doing).
• Under-bake the cookies: The cookies should look slightly raw (not entirely baked through) in the center when you remove them from the oven. The residual heat of the baking sheet will continue to cook them through a little more, plus we want them to have a soft slightly molten center.

Best Way to Store Cookies and Dough

• Always store in an airtight container once cool.
• Add a slice of fresh bread to the container as well (don’t place directly over cookies, use parchment or lay to the side). This helps keep cookies from drying out.
• Cookies can be frozen up to 3 months.
• Dough can be kept in the fridge up to 3 days. Flatten dough balls quite well if fully chilled through though or they’ll hardly spread at all.

More Tempting Cookie Recipes to Try

• No Bake Cookies
• Oatmeal Cookies
• Peanut Butter Cookies
• Snickerdoodles
• Sugar Cookies

Recipe inspired by Laura Bush’s Cowboy Cookies