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.
Came out perfect
Delicious
Amazing cookies
Amazing
Delicious!
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.
I weighed my flour in grams. You might have used too much flour.
I used 3 cups bread flour and 2 Tablespoons Kahula. I use baking powder instead of baking soda. Also you cut back on margarine.
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 sugar [3.] I placed a chocolate wafer atop each cookie, and, TODAY, in a moment , I’m baking another batch just for my wife and me. So Good. THANK YOU!!!
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.
Great flavor but came out a little dry. Did I possibly do something wrong?
Delicious. These a like a spin off of my usual chocolate chip cookies. Mine needed a bit longer in the oven but that could be because I made them in Australia and I read that there’s a 10g difference between AU metric cups and US ones. Really enjoy the texture from the coconut and oats. I love Stay At Home Chef and this is the first (I’m sure of many) that I’ll try of hers.