Description
Cowboy cookies are hearty, chewy, and packed with flavor—perfect for satisfying big appetites! Loaded with oats, chocolate chips, coconut, and pecans, these oversized cookies are a delicious cross between oatmeal and chocolate chip cookies with a Texas-sized twist. Great for lunchboxes, potlucks, or cookie jars!
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 2 cups old-fashioned oats
- 1 1/2 cups semisweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing for tender cookies.
- Add Oats, Chocolate Chips, Coconut, and Pecans: Fold in the old-fashioned oats, semisweet chocolate chips, sweetened shredded coconut, and chopped pecans until evenly distributed throughout the dough.
- Scoop Dough: Using a large cookie scoop or spoon (2–3 tablespoons per cookie), drop the dough onto prepared baking sheets about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, until the edges are golden and the centers are just set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a nut-free version, omit the pecans or swap with sunflower seeds.
- These cookies freeze well; portion the dough or baked cookies before freezing.
- Adjust the size of the cookies as desired; larger cookies need slightly longer baking, smaller cookies less.
