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 cookie ever! A hybrid of chocolate chip and oatmeal. Has substance to the mouthful and feels a bit healthier with the oatmeal. I have made this 4 times already, and they do not last. Only change I made was to toast the coconut prior to adding, so that it has a crispier consistency in the cookie. The cookie has a crispy exterior and chewy inside. Great for transporting, because they are not as crumbly as traditional flat cookies. I freeze most of the batch using a 1 oz ball scooper it yields 36 per batch. You can have fresh cookies anytime, just pull them out and bake in its frozen state. 3 other people in my family now are using this recipe, after they tasted them fresh from the oven. So good and can’t stop eating them.
I’ve made this recipe several times. It’s my favorite. I add raisins instead of walnuts. Sometimes I make them smaller and I get 3dozen.
I didn’t have any pecans so I left them out. Didn’t need them anyway. I made the smaller cookies and they were beautiful. Thank for the recipe !
My new favorite cookie now. The add-in “stuff” part of the recipe varies depending on what’s on hand. I make them as drop cookies, each piece of the unformed cookie bakes differently – there are crispy parts and soft parts, all excellent. I’m about to try the big-size style, just a couple to see what’s up. Today I’m out of nuts. I also like to use coconut extract but have only vanilla, no problem.
Literally some of the best cookies I’ve ever made. A keeper fo sho.
I think 3 eggs was a little much as the cookies didn’t spread enough. Also, 400 degrees was WAY too high for my oven so I set on 350 for 9-10 minutes and was fine. Cookies tasted great; but I think the eggs did make them more cake like.
What temperature was your dough, please? Frozen, he dough, refrigerated, or room temperature?
These turned out raw on the inside. I think 400 degrees is too hot.
These cookies are excellent!
Easy recipe and one is a plentiful treat.
I made the cookies and they didn’t last long.
So delicious…loved them came out great and I’m no baker