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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Nicki
These are great cookies! Some of the best cookies I have ever had! Thanks so much for the recipe. You have the best recipes!
Beth Pierce
Thank you, Nicki! I am so glad that you enjoyed the cookies!
Franklin
Interesting and tasty cookies. My kids helped make them and we had a lot of fun. Thanks for sharing the recipe.
Beth Pierce
You are most welcome, Franklin!
Barb
Holy yum!! These cowboy cookies were so wonderful. I had never made these before. They will be a regular from now on!
Rich Z
Wow, these were some good cookies. I loved the burst of different flavors and textures. I shared them with my neighbors and they agreed that they were delicious!
Catherine Kahle
Cowboy Cookies are a delightful twist on traditional chocolate chip cookies, packed with oats, chocolate chips, and pecans for a hearty and delicious treat. This recipe is great for satisfying my sweet tooth and providing a wholesome and fun snack.
Hannah
My husband is a huge foodie, but not much of a sweet tooth. He ate every last one of the cookies! Delicious!
Beth Pierce
Smart man! They are delicious!
Christine Weis
YUM! These cookies were delicious and fun to make. My boys loved them and gobbled them up. Thanks for the recipe!
Steph Littleton
Yum! These Cowboy Cookies are the best. Lots of great flavors coming through and I like I can switch up the ingredients depending on what I have on hand. The kids love it when I put one of these cookies in their lunch boxes.
Jen
Sweetened or unsweetened coconut?
Beth Pierce
Sweetened
Tehra
I just made these cookies. I have never made cowboy cookies before and these are amazing!!
Beth Pierce
Thanks, Tehra! So happy that you liked the cowboy cookies! They are quite yummy!
Sherry
I just made these today.. I kept eyeing them.. they are amazing!! The cinnamon gave it something extra special!!! Definitely on my cookie rotation!!! Thanks:)
Beth Pierce
The pleasure is all mine, Sherry!
Carol
My New Favorite Cookie 😉 think I ate half a dozen myself and my husband loved them.
Beth Pierce
Thanks, Carol! So glad that you like the cowboy cookies. They are tasty like goodies.
Lori McBride
Made a double batch for guys hunting trip and some for family. They are our go to this time of year ~ Thank you 😋
Beth Pierce
That is awesome! Thanks, Lori!
Keli Crane
Made these for my church’s women’s conference! Huge hit, thank you for sharing! ❤️
Beth Pierce
Thanks, Keli! So glad that they were a hit.
J Thomas
Used butter flavored Crisco instead of butter and Bob’s Red Mill Muesli cereal for oats and turned out pretty darn good!
Beth Pierce
Thanks for the tip. I will spread the word!
Allyson
Delicious! I made them for Super Bowl Sunday – we can’t stop eating them!
Beth Pierce
Thanks, Allyson! So glad that you like the cowboy cookies!