Cowboy Cookies

Cowboy Cookies

These cookies are loaded with all the good stuff—oats, coconut, pecans, and melty chocolate chips. They’re trail-ready, adventure-approved, and so delicious, you’ll want to saddle up and ride off into the sunset with a whole bag of these golden, chewy treasures!

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Why you’ll love cowboy cookies

These cookies are a cozy little flavor party! Brown sugar brings that rich, caramel-y goodness and oatmeal adds a sneaky boost of protein. Coconut delivers a hint of sweetness and that chewy texture we all love, while pecans bring the crunch like it’s their job. And chocolate chips? Always the MVP. One bite and you'll totally get why these are dangerously crave-able.

Recipe Tips for the best cowboy cookies

Here are my tried and true tips for all my chocolate chip style cookies:

Extra Vanilla

This is my number one tip for making baked goods that WOW. Vanilla actively enhances the other ingredients in your cookies, thus doubling the amount of vanilla will make your cookies a very "flavorable" experience. This sounds great, however, be careful not to go too overboard. Too much can lead to an alcohol taste if it is not balanced out with additional sweetener. Chocolate chip cookie recipes often call for a teaspoon, therefore adding a teaspoon extra is just enough to make the flavor pop!

Dark Brown Sugar

Most recipes do not specify wether to use light or dark brown sugar, thus we tend to default to light brown sugar. Though light brown sugar will do the job just fine, hear me out. Dark brown sugar has a higher amount of molasses than light brown sugar, which will give your cookies a deeper, richer flavor. Otherwise there is no real difference and you can swap them out pretty interchangeably at a one to one ratio. Pair with extra vanilla and you've got a cookie that will be unforgettable.

Underbake Slightly

My last tip is to take your cookies out one minute before they look "done." They will look golden brown on the edges, however the middle will be puffed up and melty. The bottoms will be light golden brown - which will help the cookies hold together.

Hot tip: Most cookie recipes will call for a baking temp of 350 degrees Fahrenheit. Try bumping up your oven temp to 375 degrees Fahrenheit and lowering your cook time by a few minutes. This will produce a crispy cookie with a soft and gooey center.

Recipe Variations

Play around with the add- ins because they won’t affect the bake - in this recipe that includes coconut, pecans, and chocolate chips. Feel free to exclude any of the add-ins that you don’t like! You can also swap out pecans for a nut you like better, or swap semi-sweet chocolate chips for your favorite flavor! Might I suggest trying macadamia nut and white chocolate?

FAQ

  • Slightly underbaking your cookie is the key to a chewy bite. You want to remove them from the oven right when they turn golden brown and the middle puffs up. So we’re clear: the edges should look done but the middle will still look slightly uncooked (but not doughy). They may feel too soft, however, they harden as they cool. It will work every time!

  • Yes, absolutely. Roll the cookie dough into balls and cot with sugar as you would if you were prepping them for the oven, then store them in an airtight freezer container for up to 3 months. The sugar coating helps to keep them from sticking to each other.

    Once you are ready to bake them place them on a cookie sheet about two inches apart and bake as you would normally, and they may need a minute or two longer in the oven.

  • If your butter is too soft, the cookies loose shape too quickly once placed in the oven. To help your cookies maintain their shape, try placing the dough in the refrigerator for about 30 minutes prior to baking.

    Additionally, there may be too much liquid in your batter. The batter should be thick and hold onto a spoon, and drop from the spoon in a clump. If your batter is too runny, try adding additional flour 1 tablespoon at a time.

  • The classic choice for chocolate chip cookies is semi-sweet chocolate chips, and that is what I prefer. They aren’t too sweet and balance nicely with the caramel flavor of the cookie.

  • Yes, margarine will work in place of butter.

Helpful Kitchen Tools

  • Cookie Sheet

  • Parchment paper

  • Electric stand mixer with bowl -or- large mixing bowl

  • Spatula

  • 3/4 inch cookie scooper

Ingredients

  • 1 cup unsalted butter, softened to room temperature

  • ¾ cup granulated sugar

  • ¾ cup packed brown sugar

  • 2 teaspoons pure vanilla extract

  • 2 large eggs

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups all purpose flour

  • 2 cups rolled oats

  • 1 cup unsweetened coconut

  • 1 cup chopped pecans   

  • 2 cups semi sweet chocolate chips

How to make cowboy cookies

Prep

Preheat oven to 350℉. Line a cookie sheet with parchment paper.

Make the dough

In a large bowl or the bowl of an electric mixer, cream the butter for 30 seconds.

Add the dark brown sugar and granulated sugar and beat until light and fluffy, about 60 seconds.

Add the eggs and vanilla extract and mix well, scraping down the sides of the bowl as needed.

Add the baking soda and salt and mix well.

Add the flour and mix until flour is absorbed, scraping down the sides of the bowl as needed.

Add the oatmeal, coconut, pecans, and chocolate chips, mixing between each addition.

Using a 3/4 inch cookie scooper, scoop cookie batter onto the pan, keeping each scoop about 1 - 2 inches apart.

Place in the oven and bake for 10 minutes or until cookies are lightly golden brown on the edges and puffy in the middle.

Let cool on a cooling rack for about 20 minutes. Enjoy!


How to store cowboy cookies

Store cowboy cookies at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. Pop in the microwave for five to ten seconds for a fresh out of the oven experience!

You can also freeze cowboy cookies easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and let stand at room temperature for 8 hours prior to serving.


ranger cookies, the best chocolate chip cookies, coconut desserts, oatmeal cookies,
dessert, snack, cookies
American
Servings: 66
Author: Jessie Cagliero
Cowboy Cookies

Cowboy Cookies

These cookies are loaded with all the good stuff—oats, coconut, pecans, and melty chocolate chips. They’re trail-ready, adventure-approved, and so delicious, you’ll want to saddle up and ride off into the sunset with a whole bag of these golden, chewy treasures!

Prep time: 15 minutesTotal time: 15 minutes
Cook modePrevent screen from turning off

Ingredients

Directions

  1. Prep: Preheat oven to 350℉. Line a cookie sheet with parchment paper.
  2. Make the dough: In a large bowl or the bowl of an electric mixer, cream the butter for 30 seconds. Add the dark brown sugar and granulated sugar and beat until light and fluffy, about 60 seconds. Add the eggs and vanilla extract and mix well, scraping down the sides of the bowl as needed. Add the baking soda and salt and mix well. Add the flour and mix until flour is absorbed, scraping down the sides of the bowl as needed. Add the oatmeal, coconut, pecans, and chocolate chips, mixing between each addition.
  3. Scoop and Bake: Using a 3/4 inch cookie scooper, scoop cookie batter onto the pan, keeping each scoop about 1 - 2 inches apart. Place in the oven and bake for 10 minutes or until cookies are lightly golden brown on the edges and puffy in the middle. Let cool on a cooling rack for about 20 minutes. Enjoy!

Nutrition Facts

Calories

138

Fat

8 g

Sat. Fat

4 g

Carbs

16 g

Fiber

2 g

Net carbs

14 g

Sugar

7 g

Protein

2 g

Sodium

39 mg

Cholesterol

13 mg

*Nutrition is auto-calculated by recipes generator.

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