A chocolate chip cookie made with oats, pecans and coconut. These cowboy cookies are a jumbo size hearty cookie that will satisfy any cowboy - or cowgirl!
Have you ever had a cowboy cookie? They are a large cookie filled with oats, chopped pecans, shredded sweetened coconut and of course chocolate chips.
When I say a large cookie, I mean a really large cookie.These cookies are about 4 inches in diameter. I used a ¼ cup scoop to form the shape for these cookies. That's a whole lot of cookie dough! My regular sized cookies are about half that size.
Key Ingredients
- Flour - All purpose flour
- Baking Powder, Baking Soda, Cinnamon and Salt
- Chocolate Chips - Semisweet chocolate
- Pecans - Chopped
- Coconut - Sweetened flakes
- Oats - I use old fashioned oats because they are heartier and hold their shape
- Sugar - Both brown sugar and granulated sugar
- Butter - I use salted butter softened to room temperature
Step by step directions
- Cream butter with a mixer until soft and fluffy
- Add brown sugar and granulated sugar and mix until well incorporated
- Mix in eggs and vanilla. Be sure to stop and scrape down sides of bowl and mix again.
- Combine flour, baking powder, baking soda, cinnamon and salt in a bowl
- Add flour mixture to mixing bowl and stir until combined
- Gently mix in chocolate chips, pecans, oats and coconut
- Form dough into balls using a ¼ scoop and place on a baking sheet lined with parchment paper
- Lightly flatten cookie dough down with lightly damp hands (helps keep the dough from sticking to your hands)
- Bake in a preheated 350 degree oven for 17-20 minutes until golden brown
- Allow cookies to cool for a minute and then remove to a baking rack to completely cool
Substitutions and Variations
- Use milk chocolate chips or dark chocolate chips
- Pecans or walnuts may be used
- If you don't have old fashioned oats, quick cooking or 1 minutes oats can be used. The quicker cooking oats don't keep the same texture as the old fashioned oats.
- Add ½ cup of chopped raisins or dried cranberries for a slightly different cookie
Tips for Making
- Be certain to preheat oven to 350 degrees
- Butter should be softened, but not melted
- Scrape down sides of bowl and mix well
- Use parchment paper or a silicone liner on baking sheet for easy removal and cleanup. However, you can also use an ungreased baking sheet
- Set timer for 17 minutes and check cookies. If they are golden brown, they are done. Otherwise keep baking for another 2-3 minutes.
Frequently Asked Questions
You bet! These cookies are traditional made large, but you can make them any size you'd like. Just be sure to reduce the baking time when making smaller cookies.
You can make the cookie dough ahead of time and then cover and refrigerate for 1-3 days. When ready to bake, just remove from fridge, form cookies and bake. Increase the baking time by 3-5 minutes when using chilled dough.
Yes, you can freeze this cookie dough. Form cookies into balls and freeze first on a baking sheet. Once fully frozen, place all frozen dough into a freezer safe bag or container. Freeze cookies for up to one month. When ready to bake, remove cookies from freezer and place on a baking sheet until fully thawed - 1-2 hours. Flatten cookies and bake as directed.
These cookies can also be frozen after they have been baked. Allow cookies to fully cool and place in a freezer safe bag or container. To use, just remove from freezer and served when thawed.
More Great Cookies
I've got quite a collection of cookies to make! You'll want to bake these next:
- Chocolate Chocolate Chip Cookies
- Pecan Chocolate Chip Cookies
- Cranberry Oatmeal Cookies
- Lemon Sugar Cookies
- Old Fashioned Oatmeal Cookies
- Pecan Icebox Cookies
- Mini M&M Cookies
- White Chocolate Macadamia Nut Cookies
- Oatmeal Chocolate Chip Bars
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my delicious baking recipes!
Cowboy Cookies
Ingredients
- 2¼ cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter (softened, but not melted)
- 3 eggs
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2 cups oatmeal (old fashioned oats)
- 2 cups chocolate chips
- 1 cup shredded coconut
- 1 cup pecans (chopped)
Instructions
- Preheat oven to 350 degrees
- Combine flour, cinnamon, baking powder, baking soda and salt together2¼ cups flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl, whip butter until smooth1 cup butter
- Add sugars and beat until light and fluffy¾ cup granulated sugar, ¾ cup brown sugar
- Add eggs and vanilla and combine. Use a spatula to scrape down sides to make certain it's well mixed.3 eggs, 2 teaspoons vanilla
- Add flour mixture and mix until combine
- Add oats, chocolate chips, coconut and pecans and mix until combined2 cups oatmeal, 2 cups chocolate chips, 1 cup shredded coconut, 1 cup pecans
- Measure out ¼ cup of dough and form into a ball. Place on a baking sheet lined with parchment paper. Lightly flatten dough to form a flat cookie. Continue forming cookie dough.
- Bake in a preheated 350 degree oven for 17-20 minutes until golden brown.
- Allow cookies to cool slightly and then remove from baking sheet and continue cooling on a baking rack.
Notes
- Be certain to preheat oven to 350 degrees
- Butter should be softened, but not melted
- Scrape down sides of bowl and mix well
- Use parchment paper or a silicone liner on baking sheet for easy removal and cleanup. However, you can also use an ungreased baking sheet
- Set timer for 17 minutes and check cookies. If they are golden brown, they are done. Otherwise keep baking for another 2-3 minutes.
- Use milk chocolate chips or dark chocolate chips
- Pecans or walnuts may be used
- If you don't have old fashioned oats, quick cooking or 1 minutes oats can be used. The quicker cooking oats don't keep the same texture as the old fashioned oats.
- Add ½ cup of chopped raisins or dried cranberries for a slightly different cookie
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Rosie says
We can’t do coconut — do you recommend a replacement? Or just omit?
Kathy says
Hi Rosie,
You can omit the coconut 🙂
Enjoy!!!
Valentina says
Kathy, I love these! A large cookie like this is the perfect breakfast cookie -- it contains oats, after all. 😉 ~Valentina
Holly says
My family love baking cowboy cookies. I love the subtle taste of cinnamon in chocolate chip cookies. When these cookies come out of oven, no one can't resist. So good!
Kathy says
They are delicious! So glad you enjoy them!
Dawn - Girl Heart Food says
I've never had a cowboy cookie, so clearly I've been missing out! They're packed with so many yummy ingredients and I know I'd love them. Such a perfect way to kick off the week! Love a few with a glass of milk right about now.
Kathy says
Cowboy cookies are fairly new to me too! But now they are one of my regular cookies 🙂
David @ Spiced says
I have to admit that I've never had a cowboy cookie - but this recipe is making me want to run to the kitchen and make a batch today! I love oats in cookies, and these cookies remind me of a similar version my sister makes that we call 'kitchen sink cookies.' I need to try this recipe ASAP because, well, because cookies. 🙂
Kathy says
Well these cookies do have just about everything in them! Enjoy!!!