Name: Perfect Cowboy Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 large cookies
Ingredients: 1 cup salted butter (softened); 3/4 cup brown sugar; 1/2 cup granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi sweet chocolate chips; 1 cup quick oats; 3/4 cup chopped pecans; 3/4 cup unsweetened coconut flakes

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These Cowboy Cookies taste like they came from a fancy bakery! They are thick and soft and full of nutty goodness!

They say that cowboy cookies originated back in the 1800s and were a popular treat for cowboys to enjoy while out on the trail, kind of like an old fashioned power bar. Now, there’s little to no evidence that this is true in any way. After all, the chocolate chip cookie itself wasn’t even invented until 1938. Cowboy cookies are still a delicious treat. This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes. Just be careful, these cookies are dangerously addicting and it’s hard to eat just one.

Can I use walnuts instead of pecans for cowboy cookies? Can I toast the nuts?

Yes. Walnuts are a great substitution if you don’t have pecans or if you prefer them to pecans. Pecans have a soft texture are a slightly sweeter than walnuts. Almonds are also a good option.

Toasting the pecans is not necessary, but can improve their texture and flavor, making them richer and crispier. You can easily toast them by placing them in the oven at 350 degrees Fahrenheit in a single layer for about 5 to 10 minutes.

Do I need a stand mixer to make cowboy cookies?

These cookies can be made without a stand mixer, but you will at the very minimum need an electric hand mixer in order to whip the butter and sugars together in the same way.

My Other Recipes

How can I make my cookies taller and thicker?

If you want these cookies to be extra thick and tall, shape the dough into balls and then refrigerate or freeze. This will help slow the spreading that occurs when baking. Baking the dough straight from the freezer will produce the tallest cookie.

What kind of oats should I use?

We recommend using quick oats in this recipe as it gives the cookies a nice chewy texture, without being overwhelming. Old fashioned oats can be used if you want an even chewier texture, but we don’t recommend using steal cut oats.

If you like these cookies, you may be interested in some of our other delicious cookie recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Perfect Cowboy Cookies

These Cowboy Cookies taste like they came from a fancy bakery! They are thick and soft and full of nutty goodness!

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Print Pin Rate

Servings: large cookies

Ingredients

1 cup salted butter softened
3/4 cup brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi sweet chocolate chips
1 cup quick oats
3/4 cup chopped pecans
3/4 cup unsweetened coconut flakes

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
Add in all purpose flour, baking powder, baking soda, and salt. Mix until just combined. Add in the quick oats and mix until just combined.
Pour in the chocolate chips, pecans, and coconut flakes and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.
Divide the dough into about 12 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 6 per pan.
Bake in the 400 degree oven for 10-12 minutes, until tops are golden brown.
Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.

Notes

For 24 smaller cookies bake at 400 degrees for about 8 minutes.

Nutrition

Course: Dessert

Cuisine: American

Keyword: Cowboy Cookies

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Comments

Christine Orman says
October 26, 2019 at 3:20 pm
Just made a batch. Only I put butterscotch chips in as well. The best cookie I have tasted yet!!
- Effie says
  October 29, 2019 at 10:22 pm
  I like the butterscotch chips idea…will try that, too.
Jeff Weller says
September 9, 2019 at 11:22 am
My new favorite cookie. These cookies are awesome. The only problem with them is they disappear so quickly.
anna says
August 30, 2019 at 3:32 am

In the early 1980s, what are now called “monster cookies” were what we called “cowboy cookies.” You started with this basic recipe that you show here, and then threw in whatever: chocolate chips or chunks, M and Ms, chopped nuts, coconut, etc. I find that your recipe is better than the “monster cookies” I found online, which have too little flour for them to stay together; they crumble apart no matter what.
Cheryl Bergman says
August 24, 2019 at 8:49 am

These cookies were awesome!! Great taste and pretty cookies like you’d get from a restaurant/bakery! I made mine half as big and they were still BIG cookies!
Missy says
August 2, 2019 at 7:01 pm
Yum! I love cowboy cookies! I never thought of putting pecans in though. Now I’m totally trying that! Right up my alley!
Nicole says
May 15, 2019 at 12:02 am
These were so easy and delicious!!