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.
Yummy and so good!
I made these only I used chopped walnuts, and sweetened coconut, and regular milk chocolate chips because that’s what I had. First batch I took out right at 12 min (center rack) was slightly golden. As they cooled I tasted one and they were a little undercooked. So, with the second batch I did 15 mins baking at they were perfect! I’m glad I used sweetened coconut and regular chocolate chips because it looks like in the reviews the cookies themselves aren’t the sweetest on their own. Mine were perfectly sweet with the ingredients I used. Big and soft! Walnuts added a wonderful nutty flavor in every bite. I definitely will be making these again!
These cowboy cookies are delicious! Usually Cowboy cookies are dense and hard but these were lighter in texture and more enjoyable to eat. I made a couple of changes by browning the butter before adding the sugars and toasted the coconut and pecans before adding to the dough. The cookie dough was also refrigerated for a couple of hours because of my previous experience of cookies spreading too much during baking. For this recipe, but I don’t think refrigeration was necessary.
Thank for this great recipe.
These are fantastic! I bake for a nearby Farmer’s Market and these are going to be in the line up. I glaze the pecans for a little extra crunch. Well done you!
We loved them! They are what my grandson wanted for his birthday. Not a cake. Just cookies and ice cream 🍨
These cookies are excellent! I often have trouble with cookies getting flat and hard, but these came out high and chewy. I added a little extra brown sugar (1/4 c more), toasted the pecans before adding them in, and added about a half cup of butterscotch chips. I also used 2 whole eggs plus one yolk. I used sweetened coconut. I scooped them into balls and refrigerated them for about an hour or two before baking. They were delicious!
These cookies are now my favorite. Follow the steps and you can’t go wrong.
These were really good. Loved them. Used sweetened coconut and ut worked fine.
Really easy and delicious!
I made these tonight for church tomorrow. We naturally had to taste them first, and they are awesome! Thank you Rachel for another top notch recipe that I will make over and over again!