Go Back
cowboy cookies recipe

The Best Cowboy Cookies Recipe

4 from 50 vote
Perfect homemade cowboy cookies loaded with oats, chocolate chips, coconut, and pecans. These thick, chewy cookies require no chilling and deliver bakery-quality results every time.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185

Ingredients
  

  • 1 cup butter softened to room temperature
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups old fashioned oats
  • 1 cup chocolate chips semi-sweet
  • ¾ cup shredded coconut
  • ½ cup chopped pecans

Equipment

  • Large mixing bowl For combining ingredients
  • Electric mixer For creaming butter and sugar
  • Cookie scoop For uniform cookie shapes
  • Baking sheets (2) For baking cookies
  • Parchment paper To prevent sticking
  • Wire cooling rack For cooling cookies

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, cream together softened butter and both sugars until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, then vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined.
  6. Fold in oats, chocolate chips, coconut, and pecans until evenly distributed.
  7. Using a cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 12-14 minutes until edges are golden brown but centers still look slightly soft.
  9. Cool on baking sheet for 5 minutes before transferring to wire rack.

Notes

  • Storage: Store in airtight container for up to 1 week
  • Freezing: Cookie dough can be frozen for up to 3 months
  • Substitutions: Use walnuts instead of pecans, or try dark chocolate chips
  • Tips: Don't overbake - cookies continue cooking on hot pan
  • Texture: For chewier cookies, slightly underbake; for crispier, bake 1-2 minutes longer