Cowboy Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
13 mins
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Total Time
33 mins
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Servings
35 cookies
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Calories
207 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Cowboy Cookies
Description
This Cowboy Cookies recipe builds from a creamed mixture of softened butter, dark brown sugar, and granulated sugar. Eggs and vanilla extract add moisture and flavor. Dry ingredients including all-purpose flour, baking soda, salt, and cinnamon are combined into the wet mixture, then rolled oats, sweetened shredded coconut, pecans, and chocolate chips are folded in for texture and taste.
The cookie dough is portioned into scoops and baked at 350°F until edges are set. The final cookies are chewy with a moist crumb from oats and coconut, accented by the crunch of pecans and the melt of chocolate chips.
These cookies keep well at room temperature and the dough can be prepared days ahead. The use of old-fashioned rolled oats preserves chewiness, as instant oats tend to produce drier cookies.
Sweetened shredded coconut adds moisture and sweetness; unsweetened coconut could dry out the cookies. The recipe notes caution that substitutions may alter texture and sweetness balance.
Ingredients
- 1 cup butter softened to room temperature, unsalted
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar 100 grams
- 2 egg large
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 teaspoon ground cinnamon optional
- 2 cups rolled oats old-fashioned
- 1 ½ cups coconut sweetened shredded
- 1 cup pecans coarsely chopped
- 1 ½ cups semisweet chocolate chips or a blend of the two!, or milk chocolate chips
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine butter and sugars and use an electric mixer (or you may use a stand mixer) to cream together until thoroughly combined and light and fluffy.
- Add eggs and vanilla extract and stir until thoroughly combined.
- In a separate bowl whisk together flour, baking soda, salt, and cinnamon until thoroughly combined.
- Gradually stir dry ingredients into wet (either using mixer on low-speed or by hand) until ingredients are thoroughly combined.
- Add oats, coconut, pecans, and chocolate chips and use a spatula to stir together until ingredients are evenly distributed.
- Drop cookie dough by heaping 2 Tablespoon-sized scoop onto prepared baking sheet, and, if desired, use your hands to round into a ball (the dough will be a bit sticky, but this will make rounder, more uniform looking cookies). Space cookies at least 2” apart.
- Transfer to 350F (175C) preheated oven and bake for 12-14 minutes and edges of cookies are light golden brown. Centers may seem slightly underbaked still, this is fine, allow cookies to cool completely on baking sheet where they will finish baking but still be soft and chewy.
Notes
- Use old-fashioned rolled oats for best cookie texture; instant oats may make the cookies dry.
- Sweetened shredded coconut helps retain moisture and sweetness; unsweetened coconut is not recommended.
- The cookie dough can be made up to five days ahead and stored covered in the refrigerator.
- Baked cookies stay fresh for up to one week stored in an airtight container at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 207kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 103mg | 4% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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