Description
Cowboy Cookies are hearty, chewy cookies loaded with oats, semi-sweet chocolate chips, crunchy pecans, and optional shredded coconut, delivering a delightful mix of textures and flavors. They are perfect for a comforting treat and bake quickly into golden brown perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1½ cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
- ¾ cup chopped pecans
- 1 cup shredded coconut (optional but recommended)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until thoroughly mixed. Set this dry mixture aside.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light and fluffy, which usually takes about 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, mixing just until each egg is incorporated. Then stir in the vanilla extract for flavor.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until the dough is well combined without overmixing.
- Mix Add-ins: Fold in the rolled oats, semi-sweet chocolate chips, chopped pecans, and shredded coconut (if using) evenly throughout the dough.
- Form Cookies: Drop the dough by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the cookies are lightly browned around the edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set with the perfect chewy texture.
Notes
- For a nuttier flavor, lightly toast the pecans before adding them to the dough.
- Shredded coconut is optional but highly recommended for added texture and flavor.
- Make sure the butter is softened to room temperature for easier creaming.
- Dough can be chilled for 30 minutes if you want thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute walnuts or almonds for pecans based on your preference.
