Cowboy Cookies
User Reviews
4.6
Cowboy Cookies
Description
This recipe starts with creaming room-temperature butter and sugars to light and fluffy before adding eggs one at a time and vanilla extract. Dry ingredients include flour, baking powder, baking soda, cinnamon, and salt, combined in a medium bowl and added gradually to the wet mixture for a balanced rise and subtle spice note. Into this dough are folded old-fashioned rolled oats, shredded coconut, chopped pecans, and semisweet chocolate chips, producing a cookie with varied textures and rich flavor.
Baking involves dropping generous amounts of dough onto sheets spaced to allow spreading, with baking times aiming for set edges and puffed, tender centers. The cookies cool on the baking sheets briefly to firm up before transferring. This recipe allows for customization of add-ins, adapting to different mix-ins such as dried fruit, nuts, or candies.
Cowboy Cookies store well at room temperature in airtight containers for up to four days. Both baked cookies and dough balls can be frozen for months, with frozen dough baked with slightly longer times. Choosing rimmed half-sheet pans and parchment or silicone liners helps even baking and cleanup.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1½ cups butter at room temperature, unsalted
- 1½ cups granulated sugar
- 1½ cups light brown sugar packed
- 3 egg
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
- 3 cups rolled oats old-fashioned
- 2 cups sweetened flaked coconut
- 2 cups pecans chopped
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
- In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.
- For each cookie, drop ¼ cup dough (this scoop is perfect!) onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.
Notes
- Use rimmed half-sheet pans lined with parchment or silicone mats for best baking results and easy cleanup.
- Customize the mix-ins by substituting nuts, dried fruit, or candies as preferred.
- Store cookies in airtight containers at room temperature for up to 4 days.
- Freeze baked cookies wrapped individually for up to 3 months and dough balls for up to 2 months; bake frozen dough with a slight time increase.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36large cookies
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 34mg | 11% |
| Sodium | 180mg | 8% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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