Cowboy Cookies
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 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
Description
This Cowboy Cookies recipe starts with creaming room-temperature salted butter and light brown sugar to create a slightly caramelized base. Eggs and vanilla add moisture and aroma. The cookie batter incorporates old-fashioned oats for chewiness, all-purpose flour for structure, and baking soda for leavening. The mix-ins—semisweet chocolate chips, sweetened shredded coconut, and chopped pecans—give these cookies distinctive textures and flavors, providing a balance of sweetness and nuttiness.
The cookies are portioned in two-tablespoon scoops, spaced to allow spreading as they bake at 350°F. Baking until just set and lightly browned on edges develops a slightly crisp exterior while maintaining a tender interior. Cooling on the pan finishes the cooking and improves texture.
These cookies store well at room temperature in an airtight container for several days and also freeze well. Variations include different nuts or chocolate chips, and toasting coconut and nuts before folding them in can deepen the flavor. Chilling the dough helps control spreading for thicker cookies, and removing them from the oven when edges brown ensures a tender center.
Ingredients
- ½ cup butter room temperature (1 stick, salted
- 1 cup light brown sugar
- 1 egg room temperature, large
- 1 teaspoon vanilla extract pure
- 1¼ cups old fashioned oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup semisweet chocolate chips
- ½ cup coconut sweetened shredded
- ½ cup pecans chopped
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
- Store cookies at room temperature in an airtight container for up to 3 days or freeze for up to 1 month.
- Substitute unsalted butter if preferred; brown sugar provides moisture for chewiness.
- Toasting coconut and nuts before mixing enhances their flavor.
- Adjust chocolate chips and coconut quantities up to ½ cup to taste.
- Chill dough 15-20 minutes if cookies spread too much during baking.
- Remove cookies from oven as soon as edges brown; centers may seem soft but will firm up as they cool.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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