Cowboy Cookies Recipe

Cowboy Cookies

An easy recipe for soft, chewy cowboy cookies loaded with pecans, chocolate chips, coconut and oats. The ultimate crowd-pleasing cookie!

What is the difference between granulated and brown sugar in this recipe?

  • Granulated sugar adds sweetness and helps create the cookie base. Brown sugar contributes moisture and chewiness while also providing a rich, caramelized flavor.

Can I use quick oats instead of old-fashioned oats?

  • It’s best to use old-fashioned oats for the ideal chewy texture. Quick oats will work but may create a more crumbly, delicate cookie.

How do I toast pecans?

  • Spread pecans in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through. This brings out their nutty flavor.

Can I freeze the unbaked cookie dough?

  • Yes! Scoop dough into balls, place on a baking sheet lined with parchment and freeze until solid. Transfer to an airtight container or bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.

How long do baked cookies last?

  • Cookies will stay fresh in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months. Thaw at room temp before serving.

What can I add or swap for custom flavors?

  • Try adding 1/2 cup raisins, dried cranberries, M&Ms, white chocolate chips or peanut butter chips. You can replace the chocolate chips with butterscotch or peanut butter chips too.

Prep Time: 1 hr 10 mins

Chill Time: 1 hr

Cook Time: 8-10 mins

Total Time: 2 hrs 20 mins

Yield: 18 large cookies

Chef: Ineskohl Kitchen


  • 1 cup (120g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/3 cup (67g) granulated sugar
  • 2/3 cup (145g) packed light brown sugar
  • 2 tsp vanilla extract
  • 1 large egg, room temperature
  • 3/4 cup (75g) toasted pecans, chopped
  • 3/4 cup (85g) sweetened shredded coconut
  • 1 cup (100g) old-fashioned rolled oats
  • 1 cup (170g) semi-sweet chocolate chips, divided


  1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute until smooth. Add the granulated sugar and beat on medium-high speed until light and fluffy, 3-4 minutes.
  4. Add the brown sugar and beat for 2 minutes. Add the vanilla and egg and beat until well combined, about 1 minute.
  5. With the mixer on low speed, slowly add the dry ingredients and mix just until combined. Do not overmix.
  6. Remove 3/4 cup of the chocolate chips and set aside for topping. Add the pecans, coconut, oats and remaining chocolate chips to the dough. Mix on low speed until just combined.
  7. Using a medium ice cream scoop, scoop balls of dough and place 2 inches apart on the prepared baking sheets. Gently press each ball to flatten slightly and top with reserved chocolate chips.
  8. Bake for 8-10 minutes until edges are set but centers are still soft. Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
  9. Store cookies in an airtight container for up to 1 week. Enjoy!


  • Chill the dough for at least 1 hour before baking for best results. This helps the cookies hold their shape.
  • If using salted butter, reduce the salt in the recipe to 1/4 tsp.
  • For chewier cookies, slightly underbake them. For crunchier cookies, bake a minute or two longer.
  • Customize these by adding 1/2 cup raisins, chopped dried cranberries or white chocolate chips.
  • Serve with a cold glass of milk for the perfect treat!

Enjoy these amazing cowboy cookies packed with pecans, coconut, chocolate chips and oats! Let me know if you try them!

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  1. Vicki

    Can’t wait to try out these cookie recipes… just don’t know what to make first!

  2. Howard Spurgeon

    All of the cookies look great. Can not wait to try the Cowboy Cookies.

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