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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! 

Close up of a Cowboy Cookies with a bite taken out of it.

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. 
  • 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:

Bird's eye view of a cowboy cookie on a parchment paper.

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.

Bird's eye view of a cowboy cookie on a parchment paper.
These Cowboy Cookies taste like they came from a fancy bakery! They are thick and soft and full of nutty goodness! 
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
  • 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
  • teaspoon  baking powder
  • 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
  • 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.
For 24 smaller cookies bake at 400 degrees for about 8 minutes. 


Serving: 1large cookie | Calories: 737kcal | Carbohydrates: 89g | Protein: 11g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 97mg | Sodium: 364mg | Potassium: 394mg | Fiber: 6g | Sugar: 36g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 5.5mg
Course: Dessert
Cuisine: American
Keyword: Cowboy Cookies

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Gina Metzgar

5 stars
These are fabulous!! I’ve made them several times. Super simple and delicious. Great job Rachel!!

SueAnn M Furlong

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.


Outstanding, delicious! Melt in your mouth. Best cookie ever!!!


5 stars
I made these cookies with my kids! Super easy,super delicious!

5 stars
They really look good. I am going to try making them.


5 stars
I have old fashion oats do I just put them in as is or do I put them in a food processor . Also I don’t like pecan/walnuts or the coconut will that be fine to leave them out? Will it still taste great?

5 stars
Love her style and easy to understand instructions!


5 stars
Haven’t baked these yet…can’t stop eating the dough! Yummy/!


5 stars
These were incredible.

Janet Taylor

5 stars
These are out of this world delicious. Recipe doubled well. Froze well. Making a batch to travel today.

Lynda Baccetti

5 stars
These are by no means a small cookie BIG AND MAY I SAY IT AGAIN BIG
they are that big in flavor too.
I used a 1/4 cup to scoop the batter out so mine are about 1/2 size


5 stars
These are probably one of the best cookies I have ever made. So easy that my kids and I had as much making them as our family did eating them!


Love these cookies!!! Only one problem…….they disappear too quickly!!!???

Julie Buchert

5 stars
I made them today and totally read the recipe wrong so put in twice the white sugar by accident but they still turned out perfect! I am not a pecan eater so I substituted almonds. I’d add a pic but there’s not an option. ♥️

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.

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