Skip your favorite bakery and make your favorite homemade cowboy cookies! Oatmeal, coconut, pecans, and chocolate chips are all packed into one delicious cookie.
A chewy and delicious oat based cookie. These are a must make for any event or a weeknight dessert.
If you are not sure what cowboy cookies are, you are missing out. This is similar to a kitchen sink cookie! It is loaded full of chewy oats, sweet coconut, chocolate morsels, and more.
- Butter – I recommend using real butter that is softened. This is important to have the butter softened.
- Light Brown Sugar – Ensure you pack the brown sugar into the measuring cup.
- Egg – I recommend using a room-temperature egg for mixing up into the cookie dough.
- Vanilla – The vanilla adds a nice balance of sweetness to the cookies you would not get otherwise.
- Old-fashioned oats – These old-fashioned oats are nice and chewy. Quick oats will break down too much, and you won’t have those chewy oats.
- Flour – Scoop the flour into the measuring cup and then use a knife to level it off.
- Baking Soda – The baking soda will help create the right texture for the cookie and fluff them up.
- Semi-Sweet Chocolate Chips – Now you can use milk chocolate chips if you prefer, but the semi-sweet richens up the cookies.
- Coconut – Shredded coconut is going to help give a chewy texture to the cookies.
- Pecans – The pecans add a nice crunch to the cookies, complementing them perfectly.
How to make Cowboy Cookies
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set them aside.
In a stand mixer or mixing bowl, you will cream your butter and brown sugar to the bowl. Whip for 2 minutes or until the butter is creamy.
Next, add the egg and vanilla and mix again, and then scrape down the sides of the mixture.
Add in the oats, flour, and baking soda and mix until combined. Add in the chocolate chips, pecans, and coconut. Fold to mix up the cookie dough.
Scoop the cookie dough onto the baking sheet. Make sure to use a cookie scoop.
Bake the cookies as directed, and then allow them to cool on the baking rack.
Serve and enjoy these delicious cookies.
Recipe tips and variations
- You can use dark brown sugar instead of light.
- Swap out the semi-sweet chocolate chips with milk chocolate and white chocolate.
- Add in raisins or dried cranberries.
- Add in mini M&M’s.
- Swap up the pecans with walnuts.
Storage and reheating tips
- Room Temperature: Store the cookies in an airtight container or bag. The cookies can store for up to five days.
- Freeze: You can freeze these cookies for 3-4 months for the best quality.
How to freeze cookies
Scoop the dough onto a parchment-lined baking sheet and leave a little space between the cookies. You can leave a smaller space as you’re not baking them, just enough to prevent them from sticking together.
Freeze the cookie dough balls, and once the dough is mostly frozen, you can place it into a freezer-safe container.
When you’re ready to bake the dough, let it sit on the counter for about 30 minutes until the oven preheats, or leave them in the refrigerator overnight.
Frequently asked questions
The cookies will become lightly golden brown, and the cookies will firm up a bit. Make sure not to overbake the cookies, or the cookies will be dry.
Yes! The texture of the cookies will vary a bit, but you can use quick oats to replace old fashioned. Just use the same amount of quick oats as you will old fashioned.
Baking soda helps to keep the cookies soft and chewy. It is a delicious cookie, and the texture is spot on.
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- 1 stick ½ cup butter, softened
- 1 cup light brown sugar lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups old fashioned oats
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips
- ½ cup shredded coconut
- ½ cup chopped pecans
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Add butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until well combined, usually about 2 minutes.
- Next, add the egg and vanilla extract. Mix to combine and scrape down the sides of the bowl if needed.
- Next, add the oats, flour, and baking soda. Mix again until just combined.
- Finally, add the chocolate chips, shredded coconut, and chopped pecans. Fold them gently into the cookie dough so you don't break the pecans.
- Scoop out two-tablespoon sized balls and place them on the prepared baking sheets. Make sure to place them at least 2” apart as the cookies spread while they're baking.
- Bake the cookies for 12-14 minutes or until the cookies are just set and beginning to brown around the edges.
- Allow the cookies to cool for 2 minutes on the pan, and then transfer them to a wire rack.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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