This soft and chewy Cowboy Cookie is our favorite loaded cookie recipe. It’s like a supercharged chocolate chip cookie that’s loaded with oats, coconut and pecans! Cowboy cookies are ready to eat in 25 minutes - you don’t have to chill the cookie dough!
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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.
In a separate smaller mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
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.
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.