Cowboy Cookies Recipe
If you love a big, bakery-style cookie that’s chewy, chunky, and a little bit nostalgic, this Cowboy Cookies Recipe is going to be your new favorite.
These classic cowboy cookies are everything I crave in a homemade treat: crispy edges, soft chewy centers, melty chocolate chips, toasty pecans, and a little coconut for that “what is that?” flavor. They’re like chocolate chip oatmeal cookies that went to Texas, put on boots, and decided to go big or go home.
I’ve been making some version of this old-fashioned cowboy cookies recipe since my kids were in elementary school. They’re my go-to potluck cookie recipe for church gatherings, school bake sales, and casual backyard cookouts. You know what? Every single time, someone asks for the recipe—usually while they’re reaching for a second cookie.
Why You’ll Love This Cowboy Cookies Recipe
- Big, bakery-style cookies – These large bakery cookies are thick, hearty, and look like they came straight from a cozy coffee shop case.
- Chewy centers, crisp edges – The combo of oats, butter, and brown sugar makes that perfect crispy-chewy cookie texture.
- Loaded with mix-ins – Chocolate chips, oats, coconut, and pecans turn these into true loaded oatmeal cookies.
- Easy, no-fuss ingredients – Everything in this easy cowboy cookies recipe is pantry-friendly and simple to find.
- Great for sharing – This family favorite cookie recipe makes a generous batch that’s perfect for potlucks and cookie trays.
- Customizable – You can tweak them into oatmeal pecan cookies, coconut chocolate chip cookies, or nut-free cookies with simple swaps.
- Stay fresh for days – These rustic homemade cookies keep their chewy texture and flavor beautifully.
- Freezer-friendly – Freeze the dough balls or baked cookies for quick desserts whenever the craving hits.
- Crowd-pleasing flavor – They hit that sweet spot between old fashioned cowboy cookies and modern chunky chocolate chip cookies.
Ingredients for the Best Cowboy Cookies Recipe
Here’s everything you’ll need for this homemade cowboy cookies recipe. Using quality ingredients really makes these taste like Texas cowboy cookies from a bakery.
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt (or table salt)
- 1 ½ teaspoons ground cinnamon (optional, but lovely for warmth)
- 2 cups old-fashioned rolled oats (not quick oats – they give better chew)
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Mix-Ins (The “Cowboy” Part!)
- 1 ½ cups semisweet chocolate chips (or a mix of milk and dark for extra depth)
- 1 cup chopped pecans (toast lightly in a dry skillet for the best flavor)
- 1 cup sweetened shredded coconut (unsweetened works too if you prefer less sweetness)
Ingredient Tips:
- Use old-fashioned oats for chewy cowboy cookies; quick oats make the texture more uniform and less rustic.
- If your butter is too soft (almost melted), your cookies may spread more than you’d like—aim for soft but still slightly cool.
- Toasting the pecans brings out that nutty flavor and makes these taste like bakery-style cowboy cookies. Just a few minutes in a dry pan on low heat until fragrant is perfect.
- If you’re sensitive to coconut, you can reduce it to ½ cup or replace it with more oats or nuts.
How to Make Classic Cowboy Cookies (Step-by-Step Directions)
These directions keep things simple, but I’ll sprinkle in the little tricks that help the cookies turn out beautifully every time.
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Preheat and prep your pans
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps keep the bottoms from over-browning and makes cleanup easier. -
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Stir in the oats. Set this bowl aside. This step helps your loaded oatmeal cookies bake evenly without clumps of leavening. -
Cream the butter and sugars
In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2–3 minutes, until light and fluffy. Scrape down the sides once or twice. Proper creaming is the secret to thick yet tender, crispy chewy cookies. -
Add eggs and vanilla
Beat in the eggs one at a time, mixing just until combined after each addition. Add the vanilla and mix again. If the mixture looks a bit curdled, don’t worry—once you add the dry ingredients, it’ll smooth out. -
Combine wet and dry
Add the dry ingredients to the wet mixture in two additions, mixing on low speed or by hand just until no streaks of flour remain. Overmixing here can make the cookies tough instead of chewy. -
Fold in the mix-ins
Using a spatula or wooden spoon, fold in the chocolate chips, pecans, and coconut. The dough will be thick and chunky—that’s exactly what you want for these chunky chocolate chip cookies. -
Chill the dough (highly recommended)
Cover the bowl and chill the dough for at least 30–45 minutes, or up to 24 hours. Chilling helps control spread and gives you those thick, bakery-style cowboy cookies with soft centers. -
Scoop and shape
Use a large cookie scoop (about 3 tablespoons of dough) or roll dough into balls roughly 2 inches across. Place them on your prepared baking sheets, leaving at least 2–3 inches between cookies—they spread a bit. For picture-perfect tops, press a few extra chocolate chips and pecan pieces onto each dough ball. -
Bake to perfection
Bake one sheet at a time for 11–14 minutes, depending on your oven and how large your cookies are. The edges should look golden and set, but the centers should still look slightly underbaked and soft. Remember, they’ll keep cooking on the hot pan. -
Cool before moving
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. If you like thicker cookies, you can gently nudge the edges toward the center with a spatula right when they come out of the oven.
Servings & Timing for This Cowboy Cookies Recipe
- Yield: About 20–24 large bakery cookies (or 32–36 smaller cookies)
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes (longer is fine if you’re making ahead)
- Bake Time: 11–14 minutes per batch
- Total Time: About 1 hour 15 minutes, including chilling and baking
If you’re short on time, you can skip the chill and still get delicious homemade cowboy cookies—but for truly thick, classic cowboy cookies, I highly recommend that refrigeration step.
Fun Variations on Cowboy Cookies
Once you’ve made the base recipe, it’s easy to put your own spin on these rustic homemade cookies:
- Nut-Free Cowboy Cookies – Leave out the pecans and replace them with extra chocolate chips or more oats for a school-friendly dessert cookie recipe.
- Espresso Chocolate Cowboy Cookies – Add 1–2 teaspoons of instant espresso powder to the dry ingredients for a grown-up twist.
- Trail Mix Cowboy Cookies – Swap half the chocolate chips for dried cranberries, raisins, or chopped dried apricots.
- Peanut Butter Cowboy Cookies – Replace ¼ cup of the butter with creamy peanut butter for a subtle nutty flavor.
- Deluxe Texas Cowboy Cookies – Use a mix of dark chocolate chunks, pecans, and a pinch of flaky sea salt on top for a true bakery style cowboy cookies experience.
- Smaller Snack-Size Cookies – Scoop 1 ½ tablespoon portions and bake for 8–10 minutes for bite-sized treats that are perfect for lunchboxes.
Storage, Freezing & Make-Ahead Tips
These chewy cowboy cookies are excellent make-ahead cookies, which is one reason they’re my go-to potluck cookie recipe.
Room Temperature:
- Store baked cookies in an airtight container at room temperature for 4–5 days.
- If you like softer cookies, tuck a slice of bread into the container; it keeps them moist.
Freezer – Baked Cookies:
- Cool completely, then place in a freezer bag or airtight container.
- Freeze for up to 2 months.
- To enjoy, let them thaw on the counter for 20–30 minutes. You can also warm one in the microwave for 10–15 seconds for that “just baked” feel.
Freezer – Cookie Dough Balls:
- Scoop the dough into balls and place them on a tray lined with parchment.
- Freeze until firm, then transfer to a freezer bag, label, and keep up to 3 months.
- Bake from frozen, adding 1–2 extra minutes to the bake time. This is my favorite way to have fresh cowboy cookies on a weeknight without pulling out all the ingredients.
Recipe Notes from My Kitchen
- Browning too fast? If the bottoms of your cookies tend to get too dark, try using light-colored aluminum baking sheets and always line them. Dark pans can over-brown the bottoms.
- Flat cookies? That usually means the butter was too soft or the dough was too warm. Next time, chill the dough longer and make sure your oven is fully preheated.
- Thick, puffy cookies: For extra thick large bakery cookies, shape the dough balls tall, almost like little mounds, instead of pressing them flat.
- Flavor develops over time: These old fashioned cowboy cookies taste even better the next day as the flavors of coconut, oats, and pecans settle together.
- Portion control (kind of): If you’re like me and “just one” cookie turns into “well that escalated quickly,” bake them slightly smaller. Same great taste, a bit more reasonable per cookie.
I’ve tested these on everything from my old electric oven in our first house to my newer gas oven, and they’re quite forgiving. If your first batch doesn’t look perfect, don’t stress—tweak the bake time by a minute either way and adjust the size of the dough balls. Baking is a little like learning someone’s personality; once you know your oven, the cookies follow.
Cowboy Cookies Recipe FAQs
1. What are cowboy cookies, exactly?
Cowboy cookies are hearty chocolate chip oatmeal cookies loaded with oats, nuts, coconut, and chocolate chips. They’re like an upgraded, rustic homemade cookie that feels very “Texas” in spirit—big, bold, and satisfying.
2. Can I make these cowboy cookies without coconut?
Yes. You can leave the coconut out entirely and replace it with more oats, more chocolate chips, or extra chopped pecans. The texture will be slightly different, but still delicious.
3. How do I keep my cowboy cookies soft and chewy?
Don’t overbake them—pull them when the edges are set and the centers still look a little soft. Store them in an airtight container, and add a slice of bread if you live in a very dry climate.
4. Can I use quick oats instead of old-fashioned oats?
You can, but the texture will change. Quick oats make the cookies less chunky and more uniform. For that classic cowboy cookie recipe chew and rustic feel, I strongly recommend old-fashioned rolled oats.
5. Can I double this recipe for a big party or potluck?
Absolutely. This is a great potluck cookie recipe, and the dough scales up well. Just be sure your mixer bowl is large enough, or mix the dry and wet ingredients in two batches.
6. Why did my cookies spread too much?
Most likely the butter was too soft, the dough wasn’t chilled, or your oven runs a little hot. Next time, chill the dough longer, and if needed, add 2–3 tablespoons more flour to give the dough more structure.
7. Can I make these gluten-free?
Yes. Use a good 1:1 gluten-free baking flour and make sure your oats are certified gluten-free. Texture might be slightly different, but they’ll still be tasty loaded oatmeal cookies.
8. Are these cookies very sweet?
They’re sweet like a classic chocolate chip cookie. If you prefer less sweetness, cut the granulated sugar by 2–3 tablespoons and use unsweetened coconut.
Final Thoughts on This Cowboy Cookies Recipe
This Cowboy Cookies Recipe brings together everything I love in a cookie: hearty oats, gooey chocolate, toasty pecans, and that perfect balance of crispy edges with chewy centers. It’s the kind of family favorite cookie recipe that feels just as right piled on a holiday dessert table as it does tucked into a school lunchbox.
If you try these classic cowboy cookies, let me know how they turned out—leave a comment, share your own variation, or tell me if your crew loved them as much as mine does. And if you’re on a cookie kick, check out my other chocolate chip oatmeal cookies and bar cookie recipes next time you’re craving something sweet and homemade.
Cowboy Cookies
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt or table salt
- 1 1/2 teaspoons ground cinnamon optional, for warmth
- 2 cups old-fashioned rolled oats not quick oats
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips or a mix of milk and dark chocolate
- 1 cup pecans chopped, toasted if desired
- 1 cup sweetened shredded coconut unsweetened may be used
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent over-browning and for easy cleanup.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Stir in the rolled oats until evenly combined, then set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, mixing just until combined after each addition. Add the vanilla extract and mix again. The mixture may look slightly curdled; it will smooth out once the dry ingredients are added.
- Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed or by hand just until no streaks of flour remain. Do not overmix to keep the cookies tender and chewy.
- Using a spatula or wooden spoon, fold in the chocolate chips, chopped pecans, and shredded coconut until evenly distributed. The dough will be thick and chunky.
- Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes and up to 24 hours. Chilling helps control spreading and creates thicker, bakery-style cookies.
- Use a large cookie scoop (about 3 tablespoons of dough) or roll dough into balls roughly 2 inches across. Place the dough balls on the prepared baking sheets, leaving 2–3 inches between each cookie. For a decorative look, press a few extra chocolate chips and pecan pieces onto the tops.
- Bake one sheet at a time for 11–14 minutes, or until the edges are golden and set while the centers still look slightly underbaked and soft. The cookies will continue to cook and set on the hot pan after coming out of the oven.
- Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely. For thicker cookies, gently nudge the edges toward the center with a spatula right after they come out of the oven.
