Cowboy Cookies
These Cowboy Cookies are loaded with chewy oats, chocolate chips, toasted pecans, and a little cinnamon for good measure. They bake up thick, hearty, and just messy enough to earn the name. Chill the dough for a thicker cookie, or bake them right away.
Servings: 3 dozen cookies
Ingredients
- 1 cup butter softened (227 grams)
- ¾ cup brown sugar 150 grams
- ¾ cup granulated sugar 150 grams
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups all purpose flour 330 grams
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- 2 cups chocolate chips
- 1 ½ cups old-fashioned rolled oats
- 1 cup sweetened coconut flakes
- 1 cup chopped toasted pecans
Instructions
- If you don’t want too chill the dough before baking the cookies, preheat the oven to 350*F before you begin.
- Add the butter, brown sugar, and granulated sugar to a mixing bowl. Beat on medium high speed for 2 to 3 minutes or until pale in color.
- Add the eggs one at a time, beating well after each addition. Remember to scrape down the sides of the bowl between adding the eggs. Add the vanilla extract and blend until well combined.
- Sift the flour, baking soda, baking powder, salt, and cinnamon over the mixing bowl.Start by mixing on a low speed and continue beating until all the ingredients are completely blended together.
- Add the chocolate chips, oats, coconut, and pecans. Mix until well incorporated.
- Use a 2 tablespoon sized cookie scoop to form balls of cookie dough. Place the balls of dough on a tray and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat the oven to 350°F and line two baking sheet pans with parchment paper or a baking mat.
- Arrange the chilled balls of dough on baking sheets, ensuring they are spaced 2 inches apart. Bake for 9 to 12 minutes or until the edges are set, but the centers are still soft. If you make small cookies, reduce the baking time.
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
For thicker cookies: You can bake the cookies right after mixing, but chilling the dough first helps them spread less and bake up thicker.
For freezer-friendly dough: The dough balls freeze well for 3 to 4 months. Bake straight from frozen, adding about 2 minutes to the baking time.
Toast the pecans: Toasting brings out more flavor and keeps them from getting lost behind the chocolate chips and oats.
Don’t overbake: The centers should still look slightly soft when you pull them out. They’ll finish setting as they cool.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 196mg | Fiber: 1g | Sugar: 13g
