Best Recipe for Cowboy Cookies
Cowboy cookies are the cookies you make when you want to wow a crowd! These soft, chewy cookies are loaded with oats, coconut and pecans. Plus, they’re ready in just 25 minutes from start to finish.
Servings: 24 cookies
Ingredients
- 1 cup (89g) quick cooking oats
- 2 cups (340g) semi-sweet chocolate chips 12 oz bag
- ¾ cup (64g) shredded coconut flakes
- 1 cup (114g) chopped pecans
- 2 cups (240g) all purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter 2 sticks, softened
- ¾ cup (149g) granulated sugar
- ¾ cup (161g) brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. In a smaller mixing bowl, combine the quick cooking oats, chocolate chips, shredded coconut and chopped pecans. Remove 3/4 cup for later. Set everything aside.1 cup (89g) quick cooking oats, 2 cups (340g) semi-sweet chocolate chips, 3/4 cup (64g) shredded coconut flakes, 1 cup (114g) chopped pecans
- In a separate smaller mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.2 cups (240g) all purpose flour, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1/2 tsp salt
- In a mixing bowl, beat the butter, sugar, and brown sugar with an electric mixer for 1-2 minutes, until fluffy. Add in the eggs and vanilla extract.1 cup (226g) unsalted butter, 3/4 cup (149g) granulated sugar, 3/4 cup (161g) brown sugar, 2 large eggs, 2 tsp vanilla extract
- Add the flour mixture to the creamed mixture, mixing with a spatula just until there are small flour streaks left - it’s okay if the batter has clumps!
- Reserve 3/4 cup of the mix-ins for later, but mix the rest into the batter. The batter will be thick. Use a cookie scoop to form dough balls, rolling the balls in the reserved mix-ins and pressing the mix-ins in slightly.
- Place the cookies onto a lined baking sheet and bake for 12-14 minutes or until the edges just begin to turn a golden color. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. *Note: my cookie dough balls were about 3 tbsp of dough, so fairly large. If your cookie dough balls are smaller, reduce the baking time.
Nutrition
Calories: 311kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 155mg | Potassium: 159mg | Fiber: 3g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg