Cowboy Cookies
These homemade Cowboy Cookies are packed with oats, chocolate chips, and crunchy pecans—a chewy, hearty treat perfect for dessert or an afternoon snack!
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
For extra chew, underbake by 1–2 minutes. Dough and baked cookies freeze well for up to 3 months.
Nutrition
Calories: 220kcal
Love this recipe?Follow us at @thenandnowspace for more