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Cowboy Cookies
Thick and chewy these Cowboy Cookies are packed with flavor and texture. Shredded coconut, chocolate chips and pecans are packed into these brown sugar sweetened oatmeal cookies.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 cookies
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup white sugar (100 g)
- ½ cup light brown sugar (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour (130 g)
- 1 cup rolled oats (115 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup unsweetened coconut flakes
- ½ cup chocolate chips
- ½ cup pecans chopped
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
- In a medium size mixing bowl cream together the butter with the white and light brown sugar until light and fluffy.
- Add in the egg and vanilla extract. Mix to combine.
- To the same bowl add the flour, oats, baking soda, baking powder, cinnamon, and salt. Mix together until dough forms.
- Fold in the coconut flakes, chocolate chips and chopped pecans.
- Using a cookie scoop, scoop even amounts of cookie dough onto the prepared baking sheet.
- Bake at 350 degrees for 9-11 minutes, until the edges are just lightly browning.
- Remove the cookies from the oven and allow to cool on the baking sheet for 2-3 minutes, remove to a wire rack to continue cooling.
- Continue baking the dough until all cookies are made, recipe makes approximately 24 cookies.
- Store in an airtight container at room temperature for 4-5 days.
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Notes
- All-Purpose Flour: For a gluten-free version, you can substitute it with a 1:1 gluten-free flour mix.
- Butter: The cowboy cookie recipe is written using unsalted butter. Adjust the amount of salt if you use a salted butter.
- Rolled Oats: Also known as Old Fashioned Oats, these are oats that have been flattened. I don't recommend substituting with another type of oatmeal such as quick oats or steel cut oats as this will change the texture of the cookie.
- Unsweetened Coconut Flakes: You can use either unsweetened or sweetened coconut flakes in this recipe. You can also leave out the coconut for allergen or personal preference reasons.
- Chocolate Chips: Use your favorite kind of chocolate- semi-sweet, milk or dark chocolate, or chop up chocolate bars for chunks.
- Pecans: Walnuts are a great substitution, or leave out if needed.
- Storage: Store the cookies in an airtight container at room temperature for 4-5 days.
- Freezer: After baking, allow the cookies to cool completely, then transfer to a bag or airtight container. Store in the freezer for up to 3 months. You can also freeze the dough by scooping the dough and placing on a baking sheet. Freeze this overnight and then remove the cookie dough to a large bag and store in the freezer until ready to bake.
Nutrition Information
Calories
130kcal
(7%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
87mg
(4%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
138IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 87mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.