Julie Clark
Updated:
Cowboy Cookies
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A fun version of an oatmeal cookie, these chewy Cowboy Cookies are loaded with pecans, coconut and chocolate chips. No refrigeration needed!
Recipe for Cowboy Cookies are not hard to find on the web. You’ll even find them dotted through old church cookbooks and cookie cookbooks around the US. They’re popular for a reason (almost as popular as Neiman Marcus cookies)!
This recipe comes from a dear reader who submitted her mom’s award winning cowboy cookie. It is similar to many found online…each tweaks just a few ingredients here and there. This quickly became a family favorite cookie recipe in our house.
Why you’ll love this recipe:
- Chewy oatmeal cookies
- Loads of coconut, pecans and chocolate chips
- Cookie dough that comes together in 10 minutes
- No refrigeration needed
What are cowboy cookies?
It’s a slight mystery where cowboy cookies get their name originally, but they became popular because of Laura Bush. In the year 2000, Laura Bush submitted this cookie recipe for a political bake off for Family Circle magazine. She won against Tipper Gore and the cookies have been popular since! (source)
Cowboy cookies are big oatmeal cookies that are loaded with coconut, pecans and chocolate chips. They are delicious!!
How to Make Cowboy Cookies
To prepare, preheat the oven to 350º Fahrenheit. Line baking sheets with parchment paper or non-stick baking mats.
- In the bowl of a stand mixer, cream together the butter and sugars.
- Add the eggs and vanilla extract. Mix until light & fluffy.
- Add the flour, salt, baking powder and oats. Mix again, scraping the sides of the bowl as needed.
- Add the chocolate chips, chunks, coconut and pecans. Mix just until combined.
- Use a cookie scoop to scoop cookie dough onto the sheets, leaving two inches between the dough balls.
- Press a few extra chocolate chips or chunks into the tops of the cookies. This is optional, but it makes the cookies look pretty.
- Bake the cookies for 13-15 minutes or until the cookies are set. I remove mine before they get brown so that they stay soft. You can cook them slightly longer and let them get a little brown around the edges if you like a firmer cookie.
- Allow the cookies to cool on the pan for 3-4 minutes and then move them to a wire rack to cool completely.
I allow the cookies to cool completely before storing them in an airtight container at room temperature.
Cowboy Cookies
A fun version of an oatmeal cookie, these chewy Cowboy Cookies are loaded with pecans, coconut and chocolate chips. No refrigeration needed!
Servings 36
Prep Time 10 minutes
Cook Time 14 minutes
Ingredients
- 1 cup salted butter room temperature
- 1 cup packed brown sugar 220 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour 260 grams
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 cups rolled oats (not quick oats) (270 grams)
- 1 cup milk chocolate chips 174 grams
- 2 cups semi-sweet chocolate chunks
- ½ cup shredded coconut unsweetened
- ½ cup chopped pecans
- Extra chocolate chips or chunks for topping
- Flaked sea salt for topping
Instructions
- Preheat the oven to 350º Fahrenheit. Line baking sheets with parchment paper or non-stick baking mats.
- In the bowl of a stand mixer, cream together the butter and sugars.
- Add the eggs and vanilla extract. Mix until light & fluffy.
- Add the flour, salt, baking powder and oats. Mix again, scraping the sides of the bowl as needed.
- Add the chocolate chips, chunks, coconut and pecans. Mix just until combined.
- Use a cookie scoop to scoop cookie dough onto the sheets, leaving two inches between the dough balls.
- Press a few extra chocolate chips or chunks into the tops of the cookies. This is optional, but it makes the cookies look pretty.
- Bake the cookies for 13-15 minutes or until the cookies are set. I remove mine before they get brown so that they stay soft. You can cook them slightly longer and let them get a little brown around the edges if you like a firmer cookie.
- Allow the cookies to cool on the pan for 3-4 minutes and then move them to a wire rack to cool completely.
- Store in an airtight container.
Notes
The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 91mg | Potassium: 119mg | Fiber: 2g | Sugar: 19g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Frequently Asked Questions
Are cowboy cookies the same as oatmeal cookies?
In a way, yes! There are many variations of oatmeal cookies, and these chewy cookies are loaded with oatmeal. Unlike other oatmeal cookies, these have pecans, coconut, and chocolate chips, plus no frosting on top.
Can I freeze cowboy cookies?
Yes. These cookies freeze well in an airtight container for up to 2 months.
Can I refrigerate or freeze my cowboy cookie dough?
You can if you’d like, but you don’t have to. If you do refrigerate the dough, flatten the dough before baking so that they cook evenly. You can freeze the cookie dough if you’d like. Follow our instructions for freezing cookie dough.
Can I use walnuts instead of pecans?
Yes, and you can even toast the nuts first for amazing flavor.
