Easy Cowboy Cookies Recipe
User Reviews
5
Easy Cowboy Cookies Recipe
Description
This cookie recipe combines classic baking ingredients: softened butter and brown sugar creamed together create a moist base. Adding an egg and vanilla extract enhances flavor and structure. The mix of old-fashioned oats and all-purpose flour adds chewiness balanced by a crisp edge. Baking soda provides leavening.
Chocolate chips, shredded coconut, and chopped pecans contribute varied textures—from melty chocolate, chewy coconut, to crunchy nuts—producing a cookie with multi-dimensional bites. Scooping the dough into 1½ tablespoon portions and spacing them on parchment-lined sheets ensures even baking. Baking at 350°F for 12-14 minutes brings golden edges while maintaining a tender center.
Once cooled on the pan, the cookies firm up for storing. This recipe yields a classic style cookie merging oats and rich flavors with coconut and nuts for a somewhat hearty treat.
Practical notes include flexibility on oat type, flour substitutions for gluten-free options, and chocolate chip variants. Add-ins like mini candies are possible for personalization. These cookies store well at room temperature, making them convenient.
Ingredients
- ½ cup butter softened, 1 stick
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups old fashioned oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup chocolate chips
- ½ cup coconut shredded
- ½ cup pecans chopped
Instructions
- Preheat oven to 350° F and line baking sheets with parchment paper.
- In a large mixing bowl, add the softened butter and brown sugar and beat on medium speed for 2 minutes . You can also use the bowl of a stand mixer.
- Add the egg and vanilla extract and beat until blended in. (scrape down the side if necessary)
- Then add in the oats, flour, and baking soda and mix until just barely combined , being careful not to over-mix.
- Next, add the chocolate chips, shredded coconut, and chopped pecans and gently stir them into the dough.
- Using a cookie scoop or spoon, scoop out 1 ½ tablespoons of dough and place it on the baking sheets 2 inches apart.
- Bake for 12-14 minutes or until the edges start to brown.
- Allow the cookies to cool completely on the pan before storing them in an airtight container.
Notes
- Store cookies at room temperature in an airtight container for 4-5 days to maintain freshness.
- Quick oats can be substituted for old-fashioned oats if preferred.
- Gluten-free one-to-one flour may replace all-purpose flour for gluten-free baking needs.
- Chocolate chip types can be varied—semi-sweet, dark, or milk chocolate.
- Walnuts may be used instead of pecans to change the nut flavor.
- Optional add-ins like mini M&Ms or Reese's Pieces can be stirred in for extra color and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 195kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 89mg | 4% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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