As legend has it, cowboy cookies originated as a popular treat for cowboys to eat while out riding the range, like an old-fashioned power bar. Alas, the chocolate chip cookie itself wasn’t even invented until 1938 so the legend is that of only stories. That doesn’t stop cowboy cookies from being 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.
Do you love cookies and want more recipes to try? You can’t go wrong with our Cookies and Cream Cookies or Triple Chocolate Cookies!
Why Our Recipe
- Thick, chewy, bakery-style cookies that’ll have you drooling.
- All the nutty goodness with the chewy texture of an oatmeal cookie.
- Can be frozen for later, including one-at-a-time baking.
Are you in the mood for a cookie that’s hearty, delicious, and perfect for satisfying your sweet tooth? Look no further than cowboy cookies! These cookies are packed with flavor and texture from add-ins like pecans and oats, making them a satisfying treat to enjoy any time of the day. Plus, they’re incredibly easy to make, so you can whip up a batch in no time. Head to your kitchen, and let’s get baking! You might just discover a new go-to recipe for all your cookie cravings!
Ingredient Notes
- Butter: Unsalted butter can be used, but add an extra pinch of salt to the dough. Margarine can also be used, but we strongly recommend using real butter for the best flavor.
- Chocolate Chips: You can really use whatever you have on hand! Butterscotch, white, or milk chocolate would be equally delicious in these cookies.
- Quick Oats: 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.
- Pecans: Walnuts are a great substitution if you don’t have pecans. Almonds are also a good option.
Toasting Nuts
Toasting the pecans is not necessary, but it 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.
Extra Tall Cookies
If you want these cookies to be extra thick and tall, refrigerate the dough after shaping the balls for 20 minutes before baking. This will help slow the spreading that occurs when baking. Baking straight from the freezer will produce the tallest cookie.
Smaller Cookies
As written, this recipe makes 12 large cookies. If you do not want such large cookies, you can make them into 24 smaller cookies. Adjust the recipe by baking at 400 degrees for about 8 minutes.
Storage and Freezing Instructions
Store completely cooled cookies in an airtight container on the counter. Cookies stay fresh for 3 to 5 days.
To Freeze, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage, for up to 3 months. When ready to bake, place cookie dough onto a baking sheet while the oven preheats. Bake for approximately 12 to 15 minutes.
If enjoying one at a time from the freezer, the cooking time and temperature remain the same.
More Tasty 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.
Best cookies ever! I put 1 cup semi sweet and 1 cup bittersweet chocolate chips. I did refrigerate cookies prior to baking.
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. 😊
omg this was the best recipe ever tried
i cut down on the butter tho
Awesome recipe. Copy as is and it came out soooo good. Thanks for the recipe
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!
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 uniformly soft throughout, but still stayed together nicely, and weren’t too dry.
Thank you for posting this. I look for reviews from people who have tried the recipe.