4.6 from 135 votes
Cowboy Cookies
Cowboy Cookies combine flour, oats, coconut, pecans, and semisweet chocolate chips into a dense cookie dough that bakes into chewy, hearty cookies. The recipe uses both baking powder and baking soda plus cinnamon for leavening and flavor, while a blend of sugars and butter creates a creamy base. Large ¼-cup scoops yield substantial cookies with a mix of textures from the mix-ins, making for a satisfying, textured cookie ideal for snacking or sharing.
Prep Time
15 mins
Cook Time
12 mins
Total Time
30 mins
Servings:
36
large cookies
Calories:
355 kcal
Course:
Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 36 large cookies
Amount Per Serving
Calories 355
% 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.