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
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- 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.
- Add the brown sugar and beat for 2 minutes. Add the vanilla and egg and beat until well combined, about 1 minute.
- With the mixer on low speed, slowly add the dry ingredients and mix just until combined. Do not overmix.
- 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.
- 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.
- 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.
- 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!