These cowboy cookies are loaded with coconut flakes, chopped walnuts, and oats giving them a variety of flavors and textures!!
These tasty cookies really pack a flavor punch and are sure to make your go-to cookie list. If you love chewy oatmeal based cookies then you NEED to try Oatmeal Coconut Cookies and Oatmeal Scotchies. For a no-bake twist give Energy Bites and Oatmeal Cookie Energy Bites a try!
what are cowboy cookies?
Cowboy cookies typically include a variety of nuts, coconut, chocolate chips and oats. This is where they get their hearty feel and chewy texture. All of this goodness packed into one hearty cookie. Yum!
Apparently former First Lady Laura Bush is known for her Cowboy Cookie recipe, who knew?! There are slightly different versions, but all follow the basic ingredients. You may substitute walnuts for pecans or chocolate chips for white chocolate.
No matter how you pack these, they are totally addictive. They kind of remind me of our well-loved Monster Cookies, they are both packed with yummy-ness. Which variation do you prefer?
How to Make them
PREP. Preheat oven to 325 degrees F (175 degrees C).
DRY INGREDIENTS. Sift flour, baking powder, baking soda, and salt in a bowl and set aside.
WET INGREDIENTS. In a separate bowl or stand mixer, cream butter, white sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and stir until combined.
COMBINE. Gradually stir in your sifted ingredients. Add rolled oats, coconut, pecans, and chocolate chips and stir until just combined.
BAKE & COOL. Using a cookie scoop or spoon, drop by teaspoonfuls onto greased baking sheets. Bake at 325 for 11 – 13 minutes. Let cookies cool for 5 minutes before transferring from baking sheet.
Picture Perfect: Sometimes I’ll have people ask how I get my cookies to look like they’re from a bakery. The answer is super simple
- Roll the dough balls in my hands to make them smooth
- Top the dough balls off with 5 chocolate chips and a few pieces of pecan
Ingredient Tips & Variations
Nuts: The pecans in these give a delicious nutty flavor and a bit of a crunchy texture. If you’re not a fan of pecans you can use chopped walnuts or even almonds. Another option, to deepen the flavor, is to toast them first.
- To Toast: Preheat the oven to 350°F. Spread the nuts in a single layer on a baking sheet and bake for 5-10 minutes flipping them halfway.
Oats: You can use either rolled oats or quick oats in the recipe but stay away from steel cut oats.
Additions: I will never share a recipe that I am not perfectly happy with and I loved how these turned out. However, I also know it’s fun to change things up every once in a while and you may even stumble on something you love just as much. Here are a few variations that you may want to give a try:
- Chips: Trade the chocolate foe white chocolate, butterscotch or peanut butter chips.
- Add toffee bits
- Mini Reeses pieces or mini M&Ms
- Chewier: For a chewier cookie remove the white sugar and use 1 ¾ c brown sugar.
STORE the cooled cookies in an airtight container for 4-5 days. Placing a piece of white bread into the container as well will help keep the cookies softer.
You can also FREEZE baked cookies. I like to put each cookie in a foldable sandwich bag and then place them together in a freezer Ziploc. They’ll last for up to 3 months.
You can easily freeze the cookie dough to be baked later. The dough will last for 3 months. Thaw before baking.
- Log form: Roll the dough into 1 or 2 logs. Wrap the log(s) with plastic wrap and again with foil. Label and freeze.
- Dough balls: Form the dough into balls and line them up on a tray. Place them in the freezer until they are all solid. Then, transfer them to a freezer safe storage container.
For More Cookies recipes try:
- No Roll Sugar Cookies
- Jack Jack Num Num Cookies
- Monster Cookies
- Butterscotch Cookies
- Peanut Butter Chocolate Chips Cookies
Cowboy Cookies Recipe
- Preheat oven to 325 degrees F (175 degrees C).
- Sift flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a separate bowl or stand mixer, cream butter, white sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and stir until combined.
- Gradually stir in your sifted ingredients. Add rolled oats, coconut, pecans, and chocolate chips and stir until just combined.
- Using a cookie scoop or spoon, drop by teaspoonfuls onto greased baking sheets.
- Bake at 325 for 11 – 13 minutes. Let cookies cool for 5 minutes before transferring from baking sheet.
adapted from www.allrecipes.com