0 from 111 votes
Cowboy Cookies
These delicious cowboy cookies are packed with all the tasty goods like rolled oats, coconut flakes, chopped pecans, and chocolate chips!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 18 cookies
Calories: 203 kcal
Course:
Dessert , Snacks , Baked Goods
Cuisine:
American
Ingredients
- ½ cup salted butter room temperature (1 stick)
- 1 cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups old fashioned oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup semisweet chocolate chips
- ½ cup sweetened shredded coconut
- ½ cup Chopped Pecans
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Set aside.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 2 minutes.
- Add the egg and vanilla extract. Mix to combine. Scrape down the sides of the bowl if needed.
- Add the oats, flour, and baking soda. Mix again until just combined (don’t overmix).
- Gently fold in the chocolate chips, shredded coconut, and chopped pecans, making sure not to break up the nuts too much.
- Scoop out 2-tablespoon-sized balls and place them on the prepared baking sheets. Make sure to place them at least 2 inches apart, as the cookies will spread while baking.
- Bake for 12-14 minutes, or until the cookies are just set and beginning to brown around the edges.
- Allow the cookies to cool completely on the pan before serving.
Cup of Yum
Notes
- ½ cup.
- Storage: Store cowboy cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
- You can use unsalted butter in this recipe if you prefer.
- For less chewy cookies, use granulated sugar in place of the brown sugar.
- You can use quick oats in place of the old-fashioned oats, but this may lead to drier cookies.
- Feel free to use whatever kind of baking chips you like, such as milk, dark, white chocolate, butterscotch, caramel, or peanut butter.
- You can use unsweetened coconut, but this may lead to drier, crumblier cookies.
- Feel free to use your favorite nut in place of the pecans, such as walnuts, cashews, almonds, or peanuts.
- Toast the coconut and/or nuts at 350°F for 5-7 minutes for a richer tasting cookie.
- Feel free to increase/reduce the chocolate chips and/or coconut by up to ½ cup.
- Do not overmix the cookie dough; otherwise, you may end up with flat, tough cookies.
- If your dough is sticky or your cookies are spreading too much, place the dough in the refrigerator for 15-20 minutes to chill.
- Take the cookies out of the oven as soon as the edges start to brown. The centers may look underdone, but that is okay; they'll finish cooking as they cool on the baking sheet.
Nutrition Information
Serving
1cookie
Calories
203kcal
(10%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
80mg
(3%)
Potassium
103mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
177IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 203
% Daily Value*
| Serving | 1cookie | |
| Calories | 203kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 80mg | 3% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.