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Cowboy Cookies
Cowboy cookies are chock-full of flavor and texture from chocolate chips, oatmeal, pecans, and coconut.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 24 cookies
Calories: 183 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ⅔ cup packed light-brown sugar (147g)
- ⅓ cup granulated sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup old-fashioned rolled oats (112g)
- 1 cup semisweet chocolate chips (180g)
- ¾ cup sweetened coconut flakes (90g)
- ¾ cup Chopped Pecans (90g)
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium speed until light and fluffy, about 3 minutes.
- Reduce the speed to low. Add the vanilla and egg, and beat until well mixed, about 1 minute. Stop and scrape down the bowl. Add flour mixture. mix until almost combined, then scrape the bowl down again.
- Mix in the oats, chocolate chips, coconut, and pecans. Cover and refrigerate the dough for 1 hour or up to 24 hours.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Using a 2 tablespoon-scoop, scoop the dough into balls and place about 2 inches apart the baking sheets.
- Bake for 8 to 10 minutes, or until the cookies are golden around the edges but still soft in the center. Let the cookies cool on baking sheets for 1 to 2 minutes, then transfer to a wire rack, and let cool completely.
Cup of Yum
Notes
- Use a kitchen scale to measure the flour. Using too much flour is a common baking complaint that will result in dry, crumbly cowboy cookies. I use a kitchen scale to accurately weigh how much flour I need. If you don’t have one, fluff up the flour in its bag or container, then use a spoon to scoop the flour into a measuring cup. Don’t scoop with your measuring cup directly from the flour container.
- Use toasted pecans for extra nutty flavor! You can follow my instructions for toasting pecans using 3 easy methods.
- Use different nuts. Not a fan of pecans? Feel free to swap them out with walnuts, macadamia nuts, or even peanuts! If you don’t want to add any nuts at all, that’s okay, too.
- Use different chocolate chips. You can use bittersweet chocolate chips for a less sweet cookie, or milk chocolate chips for a sweeter cookie. You could also swap some of the semisweet chocolate chips out for white chocolate chips! For something completely different, try mini M&Ms or other candy-coated chocolates.
- Make sure the shredded coconut is sweetened. Sweetened coconut has moisture in it. Dry unsweetened coconut will yield dry cookies.
Nutrition Information
Calories
183kcal
(9%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
85mg
(4%)
Potassium
97mg
(3%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
135IU
(3%)
Vitamin C
0.04mg
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 183
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 85mg | 4% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.