This Cowboy Cookies Recipe makes thick, chewy oatmeal cookies packed with coconut, pecans, and chocolate. Gooey centers and crisp edges in every bite.
author’s note
You’re Gonna Wanna Double This One!
I’ve always been an oatmeal cookie girl. As a kid, that was the cookie I grabbed first. Add chocolate chips and it’s game over, so when I heard about Cowboy Cookies I had to try them.
I started with my favorite oatmeal chocolate chip base and loaded it with pecans and coconut. Wow. Same chewy cookie I love, now packed with extra bits that make every bite so good.
My husband made the comment that they taste like Seven Layer Bars in cookie form and I couldn’t agree more.
And my favorite part? The mix-ins are up to you. Pecans, walnuts, or no nuts at all. Want a trail mix vibe? Add M&M’s.
Cowboy Cookies Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Dark brown sugar | Light brown works. Pack it tight. Use soft, fresh sugar. |
| Unsalted butter | Use room temp butter. Do not melt. If stiff, let it sit out a bit longer. |
| Egg + vanilla | Use a room temp egg for smoother mixing. |
| Old-fashioned oats | Do not use quick oats. |
| All-purpose flour | Spoon and level so cookies do not turn cakey. |
| Sweetened coconut flakes | Toast for deeper flavor. You don’t want desiccated coconut or unsweetened coconut. |
| Chocolate chips | Milk, semi-sweet, or dark. Mix two kinds for contrast. |
| Pecans | Walnuts work. You couldn’t even add chopped candied pecans! |
| Cinnamon, salt, baking soda | Check soda freshness. If clumpy, sift. |
Quick Tip
For thicker cookies, right out of the oven immediately press the edges of the cookie inwards with the back of a metal spatula to get the perfect round and slightly thicker cookie.
How To Make Cowboy Cookies Recipe
- Cream butter and sugar: Beat butter with sugar until light and smooth.
- Add egg and vanilla: Mix until pale and fluffy, like creamy peanut butter.
- Dry ingredients: Mix in baking soda, spices, salt, oats, and flour until just combined.
- Mix-ins: Stir in coconut, chocolate chips, and pecans. Cover and chill 30 minutes.
- Portion and chill: Scoop 2 packed tablespoons per cookie, shape tall, then chill.
- Bake: Bake until edges set and centers look slightly soft; let cool, and enjoy.
Storage
- Room temp: Store this cowboy cookies recipe in an airtight container for up to 3 days.
- Freeze cookie dough balls: Freeze scooped dough until firm. Store up to 3 months. Bake from frozen and add 2 to 3 minutes.
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Cowboy Cookies
Video
Equipment
- Stand mixer or hand mixer
- 2 Half sheet pan (13" x 18")
Ingredients
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 1 cup dark brown sugar firmly packed; or light—see note 1
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda see note 2
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup old-fashioned oats
- 1-1/4 cup all-purpose flour
- 1/2 cup sweetened coconut flakes see note 3
- 3/4 cup chocolate chips I like milk, but semi-sweet or dark work great too!
- 1/3 cup coarsely chopped pecans
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer), add the room-temperature butter (not melted) and dark brown sugar. Beat at medium speed until light in color and smooth, about 1–2 minutes. Add the egg and vanilla and beat until light and fluffy, about 2 more minutes (should resemble creamy peanut butter). Scrape the sides as needed.
- Add in the baking soda, cinnamon, and fine sea salt. Mix until just combined, about 20 seconds.
- Add in the oats, flour, and coconut. Mix until just combined, about 30 seconds.
- Add in chocolate chips and coarsely chopped pecans. Using a spatula, fold chips and pecans into the dough until just incorporated. Do not overmix or overbeat dough. Overworking the dough will result in dense cookies. Cover the bowl of dough tightly and chill for 30 minutes.
- Shape the cookie dough into balls that are 2 packed tablespoons in size (if you have a food scale: 40 grams each). Roll the balls higher rather than wider. Place dough balls on a plate lined with parchment paper and cover with plastic wrap. Refrigerate another 30–45 minutes. If you’re in a rush, freeze the dough balls for about 25–30 minutes.
- Preheat oven to 325°F. Line 2 half-sheet pans with silicone liners (important the trays are lined, so cookies don’t over-brown/burn on the bottom). Place 6 dough balls per sheet pan, allowing plenty of room to spread.
- Bake 9–14 minutes (mine are always around 11 minutes), remembering they’re best slightly under-baked. They should look ever-so-slightly gooey in the center (they harden a bit as they cool) and should be lightly browned around the edges. Remove from oven, and if they’re too puffy for your liking, bang the sheet pan a few times on the counter to get them to flatten more (see note 4 for troubleshooting). Right out of the oven, you can press a few more chocolate chips and/or pecans in the tops of the cookies if desired (makes them look better and ensures chocolate in every bite!).
- Let stand on the cookie sheet for 5–10 minutes to firm up enough to remove to a wire cooling rack with a spatula.
- Let cookies fully cool and set up before eating; they firm up a lot as they cool. Store in an airtight container at room temperature for up to 4 days. Cookies are best when eaten within 2–3 days.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cowboy Cookies Recipe FAQs
The origin is fuzzy, but many say cowboys packed these as early energy bars on long rides. Quick, sturdy, and filling. No Monster Energy Balls back then.
–Butter is too warm: Chilled dough ensures butter does not melt too fast.
–Too little flour: Spoon and level. Add 1 to 2 teaspoons if needed.
–Old leavening: Check baking soda freshness.
–Hot or greased pans: Use a cool, lined sheet each batch.
–Oven too cool: Preheat fully and use an oven thermometer.
Yes. Chilling sets the fat and keeps the cookies thick and chewy.
Easy and delicious!
I’m so happy you enjoyed these cowboy cookies! Thanks Alison!