Description
Cowboy Cookies are a delightful American dessert combining old-fashioned oats, semi-sweet chocolate chips, sweetened coconut, and chopped pecans. These chewy, nutty cookies have a perfect balance of sweetness and texture, making them a favorite treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon 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 semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, continuing to mix until everything is fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine dry and wet: Gradually add the dry ingredients into the wet ingredients, mixing just until blended to avoid overworking the dough.
- Incorporate add-ins: Stir in the oats, chocolate chips, shredded coconut, and chopped pecans until evenly distributed throughout the dough.
- Scoop dough: Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown and centers are set but still soft for chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra chewy cookies, slightly underbake them and let them finish setting on the tray.
- You can swap pecans for walnuts or omit nuts entirely for a nut-free version.
- Dough freezes well for up to 3 months; thaw before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
