Cowboy Cookies

Cowboy cookies always remind me of the first time I visited a little ranch bakery during a road trip through Texas and I saw a giant jar of these chunky cookies sitting on the counter so I just had to try one and that first bite was pure magic with oats coconut chocolate chips and pecans all dancing together so I grabbed the recipe card they were handing out and promised myself I’d make them at home. Once I got back to my kitchen I started baking right away and the sweet buttery smell filled my house making me feel like I was right back on that dusty Texas road with the sun on my face and a big smile on my heart.

Ever since then I’ve made these cowboy cookies for all sorts of occasions from family game nights to holiday cookie swaps and they never fail to disappear fast so I know they’ll bring joy and big smiles to your kitchen too and I can’t wait for you to try them and share them with the people you love.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Old-fashioned oats – Add that hearty, chewy texture.
• All-purpose flour – Helps give structure to the cookies.
• Baking soda – Helps them rise just the right amount.
• Cinnamon – Adds a warm, cozy touch.
• Salt – Balances the sweetness.
• Unsalted butter – The rich, creamy base for the dough.
• Brown sugar – Gives a deep, caramel-like sweetness.
• Granulated sugar – Adds crisp edges and balanced sweetness.
• Eggs – Bind everything together and add moisture.
• Vanilla extract – Brings out all the other flavors.
• Sweetened shredded coconut – For a fun tropical twist.
• Semi-sweet chocolate chips – Melty, rich pockets in every bite.
• Chopped pecans – Add crunch and nutty flavor.

Tools You’ll Need

• Mixing bowls – For combining the dry and wet ingredients separately before bringing them together.
• Electric mixer – Makes creaming the butter and sugars so much easier.
• Measuring cups and spoons – For getting all the ingredients just right.
• Baking sheets – To hold those delicious dough mounds while they bake.
• Parchment paper or silicone mats – Helps prevent sticking and makes cleanup easier.
• Cookie scoop – For even, uniform cookies.

Instructions

Step 1: Prepare the dry ingredients

I start by whisking together the oats, flour, baking soda, cinnamon, and salt in a large bowl. I set this aside so it’s ready when I mix the wet ingredients.

Step 2: Cream the butter and sugars

In another bowl, I cream the unsalted butter with the brown sugar and granulated sugar using an electric mixer until it’s light and fluffy. This step is key for getting that perfect chewy texture.

Step 3: Add eggs and vanilla

I beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then I stir in the vanilla extract, and the dough starts to smell incredible already.

Step 4: Combine dry and wet ingredients

I slowly add the dry ingredient mixture to the butter-sugar mixture and mix until just combined. I try not to overmix to keep the cookies soft.

Step 5: Fold in the mix-ins

Next, I fold in the coconut, chocolate chips, and chopped pecans. I love seeing all the chunky goodness come together in the bowl at this stage.

Step 6: Scoop and chill

I scoop the dough onto parchment-lined baking sheets, leaving enough space between each cookie. I like to chill the dough for about 30 minutes so the cookies don’t spread too much when baking.

Step 7: Bake

I bake the cookies at 350°F for 10–12 minutes until the edges are golden but the centers are still a little soft. I let them cool on the sheet for a few minutes before transferring them to a wire rack.

Tips

If you want to make them extra special, I recommend toasting the pecans first to bring out their nutty flavor. I also sometimes swap in dark chocolate chips for an even richer taste. You can make the dough ahead and freeze it in scoops for fresh cookies anytime.

Ways to Serve

I love serving cowboy cookies with a tall glass of cold milk or a warm mug of coffee. They’re also fantastic for gifting — just stack them in a cute jar or wrap them in parchment with twine. These cookies are always a hit at potlucks, bake sales, and casual get-togethers.

Frequently Asked Questions

Can I freeze cowboy cookie dough?

Yes! Scoop the dough onto a tray, freeze until solid, then store in a bag for up to 3 months. Bake straight from frozen, adding a couple extra minutes.

Can I make cowboy cookies gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free blend and make sure your oats are certified gluten-free.

How do I keep cowboy cookies fresh?

Store them in an airtight container at room temperature for up to 5 days, or freeze baked cookies for longer storage.

See You in the Kitchen

I hope you give these cowboy cookies a try! They’re one of my all time favorites, and I’d love to hear how they turn out in your kitchen. Feel free to leave a comment or share your photos I always love seeing your baking adventures! And don’t forget to save this recipe for all your future cookie cravings.

Happy Cooking!

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