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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
Ingredients
  • 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
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

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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August 30, 2020 1:57 pm

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 »

JanP
August 1, 2020 11:54 am

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

Gina Metzgar
May 3, 2020 1:59 pm

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

May 3, 2020 8:35 pm

5 stars
Love her style and easy to understand instructions!

Martha
June 7, 2020 9:00 am

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

Matt
June 6, 2020 7:31 pm

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

Anna
August 30, 2020 2:13 pm

5 stars
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!

Dewey Atchison
November 18, 2020 6:01 pm

Great flavor but came out a little dry. Did I possibly do something wrong?

Karen
October 23, 2020 2:43 pm

5 stars
Best cookies ever! I put 1 cup semi sweet and 1 cup bittersweet chocolate chips. I did refrigerate cookies prior to baking.

Aydz
September 8, 2020 4:35 pm

5 stars
Awesome recipe. Copy as is and it came out soooo good. Thanks for the recipe

Gail
April 3, 2020 4:39 pm

Inhave my mother in laws recipe. My husband loved them, I left out the coconut

Susie Matthews
January 3, 2021 7:40 pm

1 star
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.

Karen
December 31, 2020 12:18 pm

5 stars
These cookies are the best cookies! Refrigerating really helps them bake nicely. They really freeze nicely, as well.

Jock Begg
December 20, 2020 11:45 am

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 »

Ronda
December 13, 2020 7:58 pm

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.

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