Cowboy Cookies

introduction

These cowboy cookies are big, chewy, and full of mix-ins. They have oats, coconut, pecans, and chocolate. You can make them for a snack, a bake sale, or a simple dessert. If you like rich cookies, try them and enjoy. For a nutty oat cookie with extra texture, also try this caramel pecan oatmeal cookies for another idea.

why make this recipe

This recipe gives you a cookie that feels homemade and hearty. It uses browned butter for deep, nutty flavor and both chocolate and pecans for a good mix. Make it when you want cookies that hold up on a plate and taste rich. If you like bold cookie combos, you might also enjoy this chocolate fudge crinkle cookies for a different chocolate option.

how to make The Best Cowboy Cookies Recipe

Follow the steps in the Directions to mix, scoop, and bake. Use browned butter for more flavor and do not overmix the dough so the cookies stay tender. Scoop dough into 2-inch balls, bake at 350°F, and let them cool on the sheet for 10 minutes before moving to a rack. For a savory-sweet dinner idea to serve with these cookies, consider a simple side like the cowboy cornbread casserole.

Ingredients :

1 cup (227 grams) unsalted butter, melted until browned, 1 1/2 cups (319 grams) light brown sugar, packed, 1/2 cup (99 grams) granulated sugar, 2 large eggs, at room temperature, 1 large egg yolk, at room temperature, 2 teaspoons pure vanilla extract, 2 1/3 cups (270 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 2 cups (178 grams) old-fashioned oats, 3/4 cup (60 grams) sweetened flaked coconut, 1/2 cup (64 grams) pecans, roughly chopped, plus more for decorating, 12 ounces (340 grams) semi-sweet chocolate chips, 1 teaspoon flaky sea salt, optional

Directions :

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prepare for baking the cookies.
2. In a large bowl, whisk together the melted browned butter, light brown sugar, and granulated sugar until the mixture is well combined and smooth.
3. Add the eggs and egg yolk one at a time to the butter-sugar mixture, whisking well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
4. In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Then add the old-fashioned oats, sweetened coconut, chopped pecans, and semi-sweet chocolate chips to this dry mix and stir to combine.
5. Gradually fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix to keep the cookies tender.
6. Scoop 2-inch balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
7. Bake in the preheated oven for 12 minutes or until the edges are golden and the centers remain slightly soft. Optionally, press extra chocolate chips and pecans onto the tops of the cookies and sprinkle with flaky sea salt before baking for added flavor and texture.
8. Let the cookies cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.

how to serve The Best Cowboy Cookies Recipe

Serve warm or at room temperature. They go well with a glass of milk, coffee, or tea. For a dessert plate, add a scoop of vanilla ice cream beside a warm cookie. If you want a crunchy candy to pair with them, check this cracker toffee cookies for a crunchy treat.

how to store The Best Cowboy Cookies Recipe

Store cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to keep them soft. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving or warm briefly in the oven.

tips to make The Best Cowboy Cookies Recipe

• Brown the butter slowly and cool it a little before mixing to keep eggs from cooking.
• Use old-fashioned oats, not quick oats, for better texture.
• Do not overmix after adding flour. Mix until just combined.
• Scoop equal-sized balls for even baking. Chill dough 15 minutes if it spreads too fast.
• To switch nuts, use walnuts or almonds if you prefer. For a crockpot meal to serve another day, try the slow cooker cowboy casserole.

variation (if any)

• Make them nut-free: omit pecans and add extra chocolate chips or sunflower seeds.
• Add raisins: replace some chocolate with raisins for a cookie that tastes like trail mix.
• White chocolate and macadamia: swap semi-sweet chips for white chocolate and use macadamia nuts.

FAQs

Q: Can I use regular butter instead of browning it?
A: Yes. Regular melted butter works. Browning adds a nutty flavor, but plain melted butter still makes good cookies.

Q: Can I make the dough ahead and freeze it?
A: Yes. Scoop dough balls and freeze on a tray. Move to a bag after frozen. Bake from frozen, adding 1–2 minutes to bake time.

Q: Why are my cookies flat?
A: You may have used too much butter or the dough was too warm. Chill the dough 15–30 minutes and use exact measurements.

Q: Can I use quick oats instead of old-fashioned oats?
A: You can, but the texture will be softer. Old-fashioned oats give the best chew and shape.

Q: Are these cookies chewy or crisp?
A: They are mostly chewy with slightly crisp edges when baked as directed.

Conclusion

For the original version and more baking notes, see The Best Cowboy Cookies Recipe – Baker by Nature.

Cowboy Cookies

These cowboy cookies are big, chewy, and full of mix-ins including oats, coconut, pecans, and chocolate, making them perfect for snacks, bake sales, or simple desserts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

For the Dough

• 1 cup unsalted butter, melted until browned Brown the butter slowly and cool it a little before mixing.
• 1.5 cups light brown sugar, packed
• 0.5 cup granulated sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons pure vanilla extract

Dry Ingredients

• 2.33 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt

Mix-Ins

• 2 cups old-fashioned oats Do not use quick oats for better texture.
• 0.75 cup sweetened flaked coconut
• 0.5 cup pecans, roughly chopped Plus more for decorating.
• 12 ounces semi-sweet chocolate chips
• 1 teaspoon flaky sea salt Optional, for sprinkling on top.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. In a large bowl, whisk together the melted browned butter, light brown sugar, and granulated sugar until smooth.
3. Add the eggs and egg yolk one at a time, whisking well after each addition, then stir in the vanilla extract.
4. In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
5. Add the oats, coconut, chopped pecans, and chocolate chips to the dry mix and stir to combine.
6. Gradually fold the dry mixture into the wet ingredients until just combined; do not overmix.
7. Scoop 2-inch balls of dough onto the prepared baking sheets, 2 inches apart.

Baking

1. Bake in the preheated oven for 12 minutes, until edges are golden and centers are slightly soft.
2. Optionally, press extra chocolate chips and pecans onto the tops of the cookies and sprinkle with flaky sea salt before baking.
3. Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to keep them soft. To freeze, store in a sealed bag for up to 3 months.