These Cowboy Cookies are the ultimate rustic treat thick, chewy, and brimming with oats, chocolate chips, coconut, and pecans. Each bite is a texture-lover’s dream: crispy edges, soft centers, and just the right mix of sweet and nutty. If you love a cookie that feels like a hearty hug from a campfire kitchen, you’re in the right place. Whether you’re baking for a crowd or just want a stash of cookies that’ll knock your boots off, these are a guaranteed hit.
Why You’ll Love This Recipe
- Big on Texture: Oats, coconut, and pecans bring serious crunch and chewiness.
- Flavor-Packed: Warm cinnamon, brown sugar, and vanilla create rich, cozy depth.
- Crowd-Pleaser: These cookies are thick, bakery-style, and super shareable.
- Easy to Customize: Don’t like pecans? Skip ’em or swap in walnuts or raisins!
Ingredients
Here’s what you’ll need to bring these cowboy cookies to life:
- All-Purpose Flour: The base that gives these cookies structure.
- Baking Powder & Baking Soda: For that perfect lift and golden spread.
- Ground Cinnamon: Adds a warm, cozy note.
- Salt: Balances all the sweet flavors.
- Unsalted Butter: Softened and creamy for rich, buttery goodness.
- Brown Sugar: Deep, molasses-y sweetness and chewiness.
- Granulated Sugar: Helps with spreading and adds crisp edges.
- Eggs: Bind the dough and add richness.
- Vanilla Extract: Rounds out all the warm, sweet flavors.
- Old-Fashioned Rolled Oats: The heart of cowboy cookies chewy and hearty.
- Semi-Sweet Chocolate Chips: Sweet little pockets of melty bliss.
- Sweetened Shredded Coconut: Adds a toasty, tropical twist.
- Chopped Pecans (optional): For nutty crunch and cowboy swagger.
Note: For ingredient measurements and detailed instructions, check out the recipe card below!
How to Make the Recipe
Step 1: Prep Your Oven and Pans
Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper or silicone baking mats.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set it aside for now it’s going to make everything extra fluffy and flavorful.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and looks like caramel clouds. This should take about 2–3 minutes with a mixer.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, then mix in that splash of vanilla. This combo makes the dough silky and rich.
Step 5: Mix It All Together
Gradually stir in your dry ingredients just until combined no need to overmix. We want soft cookies, not tough ones!
Step 6: Fold in the Good Stuff
Grab a spatula and fold in those oats, chocolate chips, coconut, and pecans (if using). This is where the magic happens.
Step 7: Scoop and Space
Drop heaping tablespoons of dough onto your baking sheets, spacing them about 2 inches apart. They’re going to spread into glorious cookie puddles.
Step 8: Bake to Perfection
Bake for 11–13 minutes, until the edges are golden but the centers still look just a little soft. Trust me they’ll firm up as they cool.
Step 9: Cool and Enjoy
Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long).
Pro Tips for Making the Recipe
- Don’t Overbake: The centers should look slightly underdone when you pull them out. They’ll finish setting as they cool.
- Room Temp Butter is Key: Softened (not melted) butter gives you that perfect creamy base.
- Customize the Mix-Ins: Add raisins, white chocolate, or even a sprinkle of sea salt on top.
- Chill the Dough (Optional): Want a thicker cookie? Pop the dough in the fridge for 30 minutes before baking.
How to Serve
These cookies are pure comfort, so serve them however your heart desires:
- Classic Style: Warm from the oven with a tall glass of cold milk.
- Ice Cream Sandwiches: Scoop your favorite ice cream between two cookies oh yes.
- Gift It: Wrap them in twine for a rustic treat everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temp for up to 5 days. They’ll stay chewy and delicious!
Freezing
Freeze baked cookies or unbaked dough balls for up to 3 months. Perfect for cookie emergencies!
Reheating
Warm them in the microwave for 10–15 seconds for that just-baked feel.
FAQs
Can I make these cookies without nuts?
Absolutely! Just leave out the pecans, and they’ll still be perfectly chewy and flavorful.
What kind of oats should I use?
Old-fashioned rolled oats are best here they give the cookies that hearty, chewy cowboy texture.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days, or freeze it for later. Just let it soften slightly before scooping.
How do I keep the cookies soft?
Store them with a slice of bread in the container the cookies will absorb moisture from the bread and stay soft for days.
Cowboy Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar firmly packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.75 tsp table salt
- 1 tsp ground cinnamon optional
- 2 cups old-fashioned rolled oats
- 1.5 cups sweetened shredded coconut
- 1 cup coarsely chopped pecans
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and both sugars until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet, stirring until combined.
- Stir in oats, coconut, pecans, and chocolate chips until well distributed.
- Drop rounded spoonfuls of dough onto baking sheet and bake 12–13 minutes until golden brown.