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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Elise Ho
These are definitely a treat. They are rich and delicious. Obviously they were extremely popular
Joann Perez
Just made this DELISH!!! everyone loved them will definitely be making again 😁👏👏👏👏😍🥰
Beth Pierce
Thanks Joann! So glad that everyone enjoyed it!!
Robyn Staebler
So yummy! I substituted coconut oil for butter. Wow! Loved the flavor!
Beth Pierce
Thanks for the tip Robyn!
Nancy
These cookies are so yummy. Thanks for sharing the recipe. I bake for some of the ladies at my church and these cookies were requested after the first time I shared them.
Beth Pierce
Thanks Nancy! So glad that they liked them!
Toni
I really loved how easy this is to make! I’m definitely making it again!
Trang
I love that these are crispy but super chewy and soft in the inside. They’re not super fancy but they’re homey and always a hit with my family!
Suzy
These cookies are everything! They have so much flavor! We had a great time baking them in the kitchen with the kids!
Mindy
Hubby just mixed up a batch! Can’t wait to try them!
Beth Pierce
Thanks Mindy! I wish my husband would mix up some cookies! LOL!!
Beth Pierce
Sounds delicious! Thanks for the tip and glad that you liked them!
Toni
This is really good! My kids loved these cookies!
Beth Sachs
All of my favourite things in one cookie. What a great recipe!
Claudia Lamascolo
coconut pecans and chocolate? I just really love them all and those photos make me want to dive right into those cookies ALL OF THEM!
Shelley
I love how cowboy cookies blend chocolate, oatmeal and pecans – classic and delicious combo! My family would love these!
Pam
I love cookies too! A great way to satisfy that sweet tooth with just a few bites. Chocolate and pecans are a match made in heaven!
Virginia
Can you freeze these?
Beth Pierce
Yes you can. I double wrap in freezer bags and thaw in the fridge or take them out of the packaging and thaw them on counter.
Merranda
Can you use quick oats in this recipe?
Beth Pierce
Yes you can.