Cowboy Cookies
Big, bakery-style cowboy cookies with crispy edges, chewy centers, and loads of chocolate chips, oats, pecans, and coconut. Perfect for potlucks, bake sales, and make-ahead treats.
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.
Notes
Yield: about 20–24 large cookies (or 32–36 smaller cookies). Store baked cookies in an airtight container at room temperature for 4–5 days. For softer cookies, add a slice of bread to the container. To freeze baked cookies, cool completely and freeze up to 2 months; thaw at room temperature or warm briefly in the microwave. To freeze dough, scoop into balls, freeze until firm, then store in a freezer bag for up to 3 months; bake from frozen, adding 1–2 minutes to the baking time. If cookies spread too much, chill the dough longer and ensure the butter is not overly soft.
Nutrition
Calories: 250kcal
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