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!
Outstanding, delicious! Melt in your mouth. Best cookie ever!!!
I made these cookies with my kids! Super easy,super delicious!
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!
Great flavor but came out a little dry. Did I possibly do something wrong?
Best cookies ever! I put 1 cup semi sweet and 1 cup bittersweet chocolate chips. I did refrigerate cookies prior to baking.
Awesome recipe. Copy as is and it came out soooo good. Thanks for the recipe
Inhave my mother in laws recipe. My husband loved them, I left out the coconut
The ratio of flour seems off. My other recipes for cookies using the same amount of other ingredients – only take about 1 1/2 cups of flour and these are 2 and 3/4.
They are more like a biscuit, with very little sweetness or flavor.
I have had these and loved them and wanted to make them myself. I do think that the flour amount is too high. It it otherwise very similar to other recipes I found.
These cookies are the best cookies! Refrigerating really helps them bake nicely. They really freeze nicely, as well.
I made a Gluten Free batch for my daughter-in-law, however, I never tasted them until last night. Wow! I agree they need a crusty exterior, so I cooked the one I consumed in our convection oven. However it didn’t cookie the interior, becuz it was frozen, so I nibbled on the crusty outside and then left the uncooked cookies in the [turned-off] oven over night. This morning the cookie had the texture of a biscotti and it was perfect. Here are a few changes I made: [1.] I used salted butter [2.] I toasted the pecans in butter and white… Read more »
Awesome cookies!! Will definitely make these again! Only thing I did differently was instead of all semi-sweet choc chips, I split it up between semi, milk and dark choc chips.