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These Cowboy Cookies have the best name, and an even better taste: They’re a classic oatmeal cookie with pecans, chocolate chips, and coconut added in. All of these flavors in one cookie can be overwhelming, but I promise they are great together.
Why are they called cowboy cookies?
These cookies were heavily popularized by former First Lady, Laura Bush. It is common tradition to have baking competitions for the wives of presidential candidates. Many amazing cookies have come out of it, but Laura Bush’s Cowboy Cookies took the win in 2000 against Tipper Gore’s ginger snap cookies. We should all be glad this recipe came to be, because it sure is a good one.
Why you’ll love this recipe
- They are a soft and chewy oatmeal cookie, making for the most perfect cookie.
- The pecans and coconut bring in a great texture that works great with the melted chocolate chips
- They come with a great story to tell!
Ingredients Needed
- Ground cinnamon – it isn’t an oatmeal cookie without cinnamon!
- Unsalted butter, softened – I always start cookies with unsalted butter.
- Packed brown sugar – I love a cookie full of brown sugar – it keeps them moist!
- Quick cooking oats: Gives the chewy texture, I prefer cooking oats to old fashioned oats. You can make quick oats from rolled if that’s all you have.
- Chopped pecans, Shredded sweetened coconut, and Chocolate chips: The classic add-ins in this recipe. You can substitute walnuts and use your favorite flavor chocolate chips.
How to make cowboy cookies
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes.
- Mix in eggs and vanilla and beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix.
- Add oats and mix, then stir in pecans, chocolate chips and coconut.
- Scoop 2 tablespoon sized balls of dough and place on prepared cookie sheets, 2-inches apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
Expert Tips
- When mixing the dry ingredients–make sure to mix them until smooth and not much more. You don’t want to over mix them.
- If you only have old-fashioned oats with you, you can turn them into quick oats! Pulse them in a food processor to break them down until they look like quick oats.
- Make sure to let them cool on a rack before serving so they can hold their shape.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container for up to 2 months.
FAQs
Can cowboy cookies be frozen?
Yes! Freeze them in an airtight container for 2 months.
How long does it take to bake cowboy cookies?
They should bake for 10-12 minutes when the bottom is slightly golden.
Are cowboy cookies soft?
Yes they are soft and chewy because of all that brown sugar and the oats and coconut.
Cowboy Cookies
Cowboy Cookies are a soft and chewy oatmeal cookie loaded with pecans, chocolate, and
coconut. These classic cookies are easy to make and freeze well, making them the ultimate
cookie recipe!
Recipe Video
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ (186g) cups all-purpose flour
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (240g) quick cooking oats
- 1 cup (96g) chopped pecans
- 1 cup (90g) shredded sweetened coconut
- 1 ½ cups (255g) chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes.
- Mix in eggs and vanilla and beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in pecans, chocolate chips and coconut.
- Scoop 2 tablespoon sized balls of dough and place on prepared cookie sheets, 2-inches apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container for up to 2 months.
Recipe Notes
- You can use any flavor chocolate chips you like.
- Substitute walnuts if you prefer them to pecans.
- Be sure to use sweetened shredded coconut – found in the baking aisle.
Recipe Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 119mg | Potassium: 67mg | Fiber: 1g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 0.4mg
Nutritional information not guaranteed to be accurate
