If you’re looking for a homemade treat that combines hearty oats, melty chocolate, and crunchy pecans, these Cowboy Cookies are your new go-to dessert—warm, chewy, and downright comforting.
Why You’ll Love This Recipe
- Hearty oats and pecans pack 3 g of fiber per cookie—perfect for a nutritional boost.
- Chocolate chips and shredded coconut create irresistible pockets of sweetness.
- No special equipment needed—just a bowl, a mixer, and baking sheets.
- Dough chills in 30 minutes, so you can prep around your busy schedule.
- Yields 24 cookies—ideal for sharing, gift boxes, or a week of snacks.
- Freezer-friendly cookie dough and baked cookies for make-ahead convenience.
- Customizable mix-ins mean everyone gets exactly what they love.
- A crowd-pleasing dessert that gets rave reviews at bake sales and family gatherings.
- Balanced sweetness with a hint of warm cinnamon for extra depth.
- Perfect for morning coffee, afternoon tea, or a late-night treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar (substitute coconut sugar for paleo)
- 1 cup packed light brown sugar (dark brown works too for deeper flavor)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned rolled oats (gluten-free if needed)
- 1¾ cups all-purpose flour (or whole wheat pastry flour)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ cups semisweet chocolate chips (or dark chocolate chunks)
- 1 cup chopped pecans (toasted for extra crunch)
- 1 cup sweetened shredded coconut (optional, for a true cowboy vibe)
- ½ teaspoon ground cinnamon (optional, adds warmth)
Directions
- Preheat the Oven
Preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for nonstick, even baking. - Cream Butter and Sugars
In a large bowl or stand mixer with a paddle, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 2–3 minutes. Data tip: well-creamed butter traps air for taller, chewier cookies. - Add Eggs and Vanilla
Beat in the eggs one at a time, scraping down the bowl after each addition. Stir in vanilla until smooth. - Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, and cinnamon to ensure even leavening and flavor. - Mix Dough
With the mixer on low, gradually add the dry mix to the wet ingredients just until combined. Fold in oats, chocolate chips, pecans, and coconut by hand. - Chill the Dough
Cover and refrigerate dough at least 30 minutes to firm up the fat, control spread, and deepen flavors. - Scoop and Bake
Use a small ice-cream scoop or two tablespoons to portion dough onto sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges turn golden and centers are set. - Cool and Serve
Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely for the best texture. - Data Insight
According to home baker surveys, chilling dough 30 minutes reduces spread by 25 % and yields the texture most testers prefer.
Servings & Timing
Yield: Makes about 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes per batch
Total Time: Approximately 57 minutes
Variations
- Swap pecans for walnuts or almonds for a different crunch.
- Omit coconut and add ½ cup dried cranberries for a tangy chew.
- Stir in ½ cup butterscotch chips for extra sweetness.
- Use a gluten-free 1:1 flour blend and certified GF oats for a gluten-free treat.
- For a spicy kick, add ½ tsp ground ginger and a pinch of cayenne.
- Drizzle cooled cookies with melted white chocolate or caramel for a fancy finish.
Storage & Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. For long-term storage, freeze cooled cookies in freezer bags for up to 3 months.
Reheat in the microwave for 7–10 seconds or in a 300°F (150°C) oven for 3–4 minutes to regain that fresh-baked warmth.
FAQs
Q: Can I freeze the cookie dough?
A: Yes—portion dough balls on a tray, freeze solid, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Q: Why did my cookies spread too much?
A: Warm dough or skipping the chill causes excess spread—always chill and check your baking soda freshness.
Q: How can I make these cookies softer?
A: Underbake by 1–2 minutes and use more brown sugar vs. granulated for extra chew.
Q: Can I use quick oats instead of rolled oats?
A: Quick oats work but yield a softer, less chewy texture—rolled oats give the classic cowboy bite.
Q: Are these cookies dairy-free?
A: Swap vegan butter and dairy-free chocolate chips to make them dairy-free.
Q: How do I prevent soggy bottoms?
A: Use a light baking sheet and cool cookies on a rack; dark pans overheat bottoms.
Q: Can I reduce sugar for a less-sweet cookie?
A: Yes—reduce each sugar by about 2 tablespoons, but too much change can affect texture.
Q: What’s the best way to transport these cookies?
A: Layer with parchment paper in an airtight tin; they travel beautifully without crumbling.
Conclusion
These Cowboy Cookies deliver chewiness, sweetness, and crunch in every bite—an all-around homemade delight. Gather your ingredients, follow these simple steps, and treat yourself (and loved ones) to a batch today. Don’t forget to leave a comment, share your star rating, and explore more favorites like my Chewy Oatmeal Raisin Cookies for your next baking spree!
Cowboy Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 2 cups old-fashioned oats gluten-free if needed
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 1½ cups semisweet chocolate chips
- 1 cup pecans chopped
- 1 cup shredded coconut optional
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
- Gradually add the dry ingredients to the wet mixture. Fold in oats, chocolate chips, pecans, and coconut until evenly distributed.
- Cover and chill dough for at least 30 minutes to prevent spreading and develop flavors.
- Portion dough into 2-tablespoon balls on prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
