Description
Cowboy Cookies are a hearty and flavorful treat, packed with rolled oats, shredded coconut, pecans, and chocolate chips, offering a delightful mix of textures in every bite. These classic cookies are soft and chewy with a perfect balance of sweetness and a hint of cinnamon, perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, firmly packed
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 teaspoon ground cinnamon (optional)
Mix-ins
- 2 cups old-fashioned rolled oats
- 1 ½ cups sweetened shredded coconut
- 1 cup coarsely chopped pecans
- 1 ½ cups semisweet or milk chocolate chips (or a blend of the two)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, combine the softened butter, dark brown sugar, and granulated sugar. Use an electric or stand mixer to cream them together until the mixture is light, fluffy, and thoroughly combined.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon to distribute the leavening agent and spices evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until fully combined without overmixing.
- Fold in Mix-ins: Using a spatula, gently fold in the rolled oats, shredded coconut, chopped pecans, and chocolate chips until evenly distributed throughout the dough.
- Shape Cookies: Drop heaping 2-tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them at least 2 inches apart. Optionally, shape each scoop into a ball with your hands to create more uniform cookies despite the slightly sticky dough.
- Bake: Bake in the preheated oven for 12-14 minutes until the edges are light golden brown. The centers may look slightly underbaked, which is ideal for a soft, chewy texture.
- Cool: Allow the cookies to cool completely on the baking sheet. They will continue to bake slightly as they cool, resulting in a perfect soft and chewy consistency.
Notes
- Saddle up, partner—we’re making cowboy cookies! This recipe offers a unique combination of coconut, pecans, oats, and chocolate chips for a deliciously textured cookie.
- Using parchment paper makes cleanup easier and prevents sticking.
- For uniform cookies, shape the dough into balls despite its stickiness.
- Cookies will appear slightly underbaked when removed but will firm up while cooling.
- Feel free to use a blend of semisweet and milk chocolate chips for varied chocolate flavor.
- Includes a helpful how-to video for visual guidance on the process.
Nutrition
- Serving Size: 1 cookie
- Calories: 207 kcal
- Sugar: 16 g
- Sodium: 103 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
