Cowboy Cookies
User Reviews
4.7
111 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
18 cookies
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Calories
203 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Cowboy Cookies
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These delicious cowboy cookies are packed with all the tasty goods like rolled oats, coconut flakes, chopped pecans, and chocolate chips!
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Ingredients
- ½ cup salted butter room temperature (1 stick)
- 1 cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups old fashioned oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup semisweet chocolate chips
- ½ cup sweetened shredded coconut
- ½ cup Chopped Pecans
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Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Set aside.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 2 minutes.
- Add the egg and vanilla extract. Mix to combine. Scrape down the sides of the bowl if needed.
- Add the oats, flour, and baking soda. Mix again until just combined (don’t overmix).
- Gently fold in the chocolate chips, shredded coconut, and chopped pecans, making sure not to break up the nuts too much.
- Scoop out 2-tablespoon-sized balls and place them on the prepared baking sheets. Make sure to place them at least 2 inches apart, as the cookies will spread while baking.
- Bake for 12-14 minutes, or until the cookies are just set and beginning to brown around the edges.
- Allow the cookies to cool completely on the pan before serving.
Notes
- ½ cup.
- Storage: Store cowboy cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
- You can use unsalted butter in this recipe if you prefer.
- For less chewy cookies, use granulated sugar in place of the brown sugar.
- You can use quick oats in place of the old-fashioned oats, but this may lead to drier cookies.
- Feel free to use whatever kind of baking chips you like, such as milk, dark, white chocolate, butterscotch, caramel, or peanut butter.
- You can use unsweetened coconut, but this may lead to drier, crumblier cookies.
- Feel free to use your favorite nut in place of the pecans, such as walnuts, cashews, almonds, or peanuts.
- Toast the coconut and/or nuts at 350°F for 5-7 minutes for a richer tasting cookie.
- Feel free to increase/reduce the chocolate chips and/or coconut by up to ½ cup.
- Do not overmix the cookie dough; otherwise, you may end up with flat, tough cookies.
- If your dough is sticky or your cookies are spreading too much, place the dough in the refrigerator for 15-20 minutes to chill.
- Take the cookies out of the oven as soon as the edges start to brown. The centers may look underdone, but that is okay; they'll finish cooking as they cool on the baking sheet.
Nutrition Information
Show Details
Serving
1cookie
Calories
203kcal
(10%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
80mg
(3%)
Potassium
103mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
177IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 203kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 80mg | 3% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
111 reviews
Excellent
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