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.
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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. -
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:
- Perfectly Soft Sugar Cookies
- Cinnamon Roll Cookies
- Chocolate Turtle Cookies
- Bakery Style Chocolate Chip Cookies
- Chocolate Kiss Cookies
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.
I ACTUALLY made these, instead of posting a review that says “these look great, I will make these some day”, which frustrates me because bakers rely on other peoples’ experiences of the recipe. So…I made these exactly as the recipe instructs and they turned out really well. I recommend middle rack for baking, the ones I baked on the bottom rack didn’t brown on the top at all. I might try using sweetened coconut next time because I think these could be a little sweeter. I was hoping for a crispy outer texture and chewy interior, but these were more… Read more »
Haven’t baked these yet…can’t stop eating the dough! Yummy/!
These are fabulous!! I’ve made them several times. Super simple and delicious. Great job Rachel!!
Love her style and easy to understand instructions!
I put mine in the freezer for fifteen minutes before baking. They turned out amazing, I love big cookies! I added mint chocolate squares and it was delicious. My husband thought these cookies came from a bakery. I love this recipe, and it’s now my go-to recipe!
Outstanding, delicious! Melt in your mouth. Best cookie ever!!!
I made these cookies with my kids! Super easy,super delicious!
Awesome recipe. Copy as is and it came out soooo good. Thanks for the recipe
Cookies look great, but mine tend to flatten instead of staying round/thick! What am I doing wrong?
When this happens, I first check to make sure the baking soda is fresh. If your baking soda is old, your cookies will tend to be flatter than intended.
Try chillin the dough before baking. I make balls of dough first, then chill them in the tray in the fridge, and finally I flatten them with my palm and into the oven they go.
One hour in fridge for any cookie recipe and DON’T flatten. Can get 8 big cookies on the sheet pan without the cookies touching. Always use silicone liner, leave on tray 5 minutes before transferring.
Can I use Splenda and a different type of flour?
i.e.spelt,garbanzo bean etc.
We have not tried artificial sweeteners or other flours, so we cannot recommend them. It is usually not an easy substitute, and the cookie will turn out very different in texture and taste if made with other flours.
First time baking these and very happy with result. Used milk choc and white choc chips and substituted pecans for nuts. Will up the size of my eggs next time as only had medium on hand. Rolled into 65g ball size and recipe quantity made 26 biscuits. Thanks.
omg yum!!! Thank you <3
My whole family and friends absolutely loved these cookies! I made both large and smaller ones. They took alittle longer then recipe called for though ,but turned out great! Thank you for this excellent recipe!!! 😀
I made these cookies delicious…the only question is mine were brown around the edges but still a little doughy in the middle. Do I need to add a few more tablespoons of flour as I couldn’t row easily in my hands. I like fluffy soft cookies and not flat. Tried your freezer idea but no change in results. Thanks in advance
These are absolutely amazing cookies. I’ve made them several times, and my four beautiful children lllooovvveee them.
Because of lockdown, it’s been hard to find pecans, so I just use walnuts. These cookies are huge, delicious and very easy to make. They don’t last long in my house. Obviously not very healthy, but, who cares really? They are fantastic with a cup of coffee. Thank you so much for your wonderful recipe. My gorgeous daughter always tells me that these are the best cookies in the world. I wreckon she’s right. 😊