Go Back

Cowboy Cookies

A delicious chewy chocolate chip, oatmeal cookie that is loaded with pecans and coconut.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Course Dessert
Cuisine American
Servings 20
Calories 345 kcal

Equipment

  • mixing bowl
  • cookie sheet
  • parchment paper

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup butter
  • 3/4 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups oatmeal
  • 1 1/2 cup semi sweet chocolate chips
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans

Instructions
 

  • Combine flour, cinnamon, salt, and baking soda. Set aside.
  • Cream butter and sugars in a separate bowl for 2-3 minutes using an electric mixer
  • Mix in eggs and vanilla.
  • Add flour mixture and oats to wet ingredients. Mix
  • Stir in chocolate chips, coconut, and pecans.
  • Cover bowl and chill cookie dough for 30 minutes.
  • Preheat oven to 350 degrees and cover baking sheets with parchment paper.
  • Scoop dough into 1/4 cup portions (4 Tbsp). and roll into balls.
  • Bake cookies, 6 cookies to a sheet, for 14-15 minutes.
  • Add a few extra chocolate chips to the top of each baked cookie, if desired.Let cookies cool ON the BAKING SHEET for 10-15 minutes. Cookies will seem undercooked at first but will finish baking on the baking sheets.

Notes

Store cookies in an airtight container for up to 3-4 days. Cowboy cookies freeze beautifully.
Don't want jumbo cookies? Scoop cookies using a 2 Tbsp. cookie scoop, 12 to a sheet. Adjust baking time to 10-12 minutes.
Keyword cowboy cookies