Cowboy Cookies
User Reviews
5
Cowboy Cookies
Description
This Cowboy Cookies recipe blends all-purpose flour, baking powder, and salt with softened butter and a mix of brown and granulated sugars, creating a creamy base. Eggs and vanilla are incorporated before adding rolled oats, M&M candies, chopped pecans, and shredded coconut. Scooping generous spoonfuls of dough onto lined baking sheets, the cookies bake at 350°F until set. The result is a sturdy cookie with a tender center and varied mouthfeel from the combination of ingredients.
The cookies feature the sweetness and slight chew of coconut and oats alongside the nutty crunch of pecans and melty candy pieces. Suitable as a snack or dessert, they store well at room temperature for several days, making them convenient for batch baking.
The recipe is adapted to make around 60 cookies and allows flexibility with mix-ins: M&Ms can be swapped for chocolate or butterscotch chips, raisins, or dried cranberries, while pecans can be replaced with other nuts based on preference.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter softened (1 1/2 sticks)
- 3/4 cups brown sugar
- 3/4 cups granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups rolled oats
- 1 cup M&M candies (see note 1)
- 1 cup pecans see note 2, chopped
- 1 cup coconut shredded
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a stand mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat butter, brown sugar and granulated sugar together until mixture is smooth (not gritty when you rub between your thumb and finger).
- Add eggs and vanilla and beat on low speed until blended, and scrape down the sides of the bowl as necessary. Add the flour mixture in batches (about 1 cup at a time) and mix on low speed until just blended. Add oats, chocolate chips, pecans, and coconut and beat until just combined.
- Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). If desired, press extra chocolate chips into the outside of each dough ball.
- Bake cookies until they start to brown around the edges, about 10 to 15 minutes. Cool 5 minutes on baking sheet before transferring to a rack to cool completely.
Notes
- Substitute M&Ms with chocolate chips, butterscotch chips, raisins, or dried cranberries if desired.
- Use walnuts, cashews, Macadamia nuts, or hazelnuts instead of pecans for a different nutty flavor.
- This recipe yields about 60 cookies scaled to personal baking style; original versions may produce more.
- Store leftover cookies covered at room temperature for 4 to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 97kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 56mg | 2% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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