These fully loaded Cowboy Cookies are scrumptious treats filled with chocolate chips, oatmeal, chopped pecans, and coconut. They are slightly crispy on the outside and soft with just a touch of chewy on the inside.
Indulge in these tasty cowboy cookies made with oats, chocolate chips, and pecans. These sweet treats are quick to make and packed with tasty goodies, perfect for a satisfying and easy dessert or snack. During the 2000 presidential election, former First Lady Laura Bush submitted these famous cookies, which won a bake-off against Tipper Gore’s ginger snap recipe organized by Family Circle Magazine.
I love cookies so much that some people might call me the cookie monster. These delicious Cowboy Cookies are one of my favorites. You can prepare the dough ahead of time and refrigerate it for up to four days, or you can freeze the dough for up to three months. If you like these cookies, try potato chip cookies, oatmeal raisin cookies, soft peanut butter cookies, and chocolate chip pudding cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Leavening agents: baking soda and baking powder
- Ground cinnamon: perfect complement for these cookies
- Butter: salted or unsalted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Eggs: large ones, please
- Vanilla extract: the pure stuff
- Oats: old-fashioned rolled oats for the best texture
- Chocolate chips: semi-sweet or dark chocolate
- Nuts: pecans or walnuts
- Coconut: optional but highly recommended
How to Make Cowboy Cookies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, grab a bowl and whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Next, cream the butter and sugars until light and fluffy using a stand or hand-held mixer on medium speed. Add the eggs one at a time and mix just until combined. Mix in the vanilla and add the flour mixture in about three parts. Mix until combined, scraping down the bowl and beaters as you go.
Stir in the chocolate chips, rolled oats, chopped pecans, and flaked coconut if desired. Drop the cowboy cookie dough onto parchment-lined baking sheets with a large cookie scoop. Bake until lightly browned on the bottom. If desired, sprinkle a little coarse sea salt on the top. Let the cookies cool for about 5 minutes before moving them to cookie-cooling racks.
Preparation Tips
- Cream the sugar and butter until light and fluffy. This will take about 3 minutes in a stand mixer at level 4.
- Soften the butter to room temperature until slight pressure leaves an indentation.
- Warm the eggs to room temperature. This will take about 30 minutes.
- Old-fashioned oats, also known as rolled oats, provide a chewier texture with more flavor than quick oats.
- For best results, use parchment paper or a silicone baking mat. These promote even baking and reduce spreading.
- Resist the urge to overbake the cookies. Cook until just very lightly browned.
Recipe Variations
- Coconut flakes are a great addition to these cookies. They add flavor and moisture; if you like them, go for it. However, my teenagers dislike coconut, so I leave it out.
- Other mix-ins you might include are white chocolate chips, butterscotch chips, or dried fruit like cranberries, raisins, figs, or dates.
- Substitute other nuts like walnuts, almonds, pistachios, or macadamia nuts.
Storage and Freezing
Store the baked cookies in an airtight container on the counter for up to four days or freeze them for up to 3 months. To freeze, cool completely, then store in freezer containers for up to 3 months.
More Cookie Recipes
Cowboy Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 eggs warmed to room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned oats
- 1 ½ cups semisweet chocolate chips
- ¾ cup chopped pecans
- 1 cup shredded coconut optional but highly recommended
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking soda, baking powder, ground cinnamon, and salt; set aside.
- Using a mixer, cream butter and sugars until light and fluffy. Add eggs one at a time; mix just until combined. Mix in the vanilla and add the dry ingredients in 3 parts. Continue mixing until combined, scraping down the bowl and beaters as you go.
- Stir in the chocolate chips, rolled oats, chopped pecans, and shredded coconut (optional). Drop by rounded 1 1/2 tablespoons onto parchment-covered baking sheets. Press down just a tad with the palm of your hand. Bake until lightly browned; 9-11 minutes. Let the cookies cool for 5 minutes before moving them to cookie-cooling racks.
Notes
- Cream the sugar and butter until light and fluffy. This will take about 3 minutes in a stand mixer at level 4.
- Old-fashioned oats, also known as rolled oats, provide a chewier texture with more flavor than quick oats.
- For best results, use parchment paper or a silicone baking mat. These promote even baking and reduce spreading.
- Resist the urge to overbake the cookies. Cook until just very lightly browned.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kyla
Can you refrigerate overnight?
Beth Pierce
Yes you can! Happy Baking!
Kristy
I made 1/2 the recipe with coconut and 1/2 without, since a lot of people are not fond of it. I just baked half and then added the coconut to the remaining half of the dough. I taste tested one of each and they both came out great!
Beth Pierce
Thanks Kristy! So glad that you liked them!!
Peggy
Delicious! I used white chocolate chips because It’s what I had on hand and added cinnamon because my husband loves it. Thank you.
Beth Pierce
Great ideas. I love a cook that can improvise! So glad that you liked them!
Krissy Allori
These are a favorite at my house. We love that you get a little bit of everything in them. So good!
Connie
Before stumbling here I’ve always heard of cowboy cookies but didn’t know exactly what it was. But this here is everything I could ask for in a cookie – chocolate, oatmeal and pecans… LOVE it!
Beth Pierce
Thanks Connie! So glad that you liked them!!
Lisalia
Well these were delicious. A great way to use up some baking staples on hand – with being quarantined in my state and all… (thanks Coronavirus!) Fun to make with my kids – and so awesome to see how proud they feel baking and eating their creations. Thanks for easy to follow instructions. Looking forward to trying more of your recipes!
Kristyn
Love cowboy cookies!! I love the coconut in them, too! These are always a hit!
Mike S.
These are my new favorite!
Beth Pierce
Thanks Mike! So glad that you enjoy them!
Roberta
Rolled oat s is that quick oats?
Beth Pierce
No rolled oats are old fashioned oats.
Beth Pierce
I use old fashioned oats but you could use quick oats.
Vanessa
Thanks for sharing! Do they keep long?
Suzanne
This looks so good! What a great way to switch it up from the typical chocolate chip cookies!
Taylor
I love these cookies! Full of so much goodness!
Donna
I am going to try this recipe! Can you use steel cut oats?
Beth Pierce
I don’t think steel cut oats would work in these.
Tammy
I used steel cut Oatmeal and it worked. I also added 1/4 cup water. Came out delish and chewy. I didn’t want them crunchy.
katerina @ diethood.com
OH my, these cookie sound SO yummy!! My kids would love them!
Beth Pierce
Thanks Katerina! I hope they enjoy them!
Erin
These would disappear in our house! I love these so much!!!
Vik
These look so good, and it sounds like the kids would just love them! Definitely making a batch of these
Demeter
These are so yummy! The perfect mash up of all of my favorite cookies.