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Cowboy Cookies

These chewy, fully loaded Cowboy Cookies are packed with chocolate, pecans, oats, and coconut. They've got deliciously gooey centers with crisp edges and are packed full of mix-ins--what's not to love?!
Course Dessert, Snack
Cuisine American
Keyword cowboy cookies
Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 31 minutes
Servings 24 cookies
Calories 152kcal
Author Chelsea Lords
Cost $5.12


  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar (or light -- Note 1)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda Note 2
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup old-fashioned oats
  • 1-1/4 cup white all-purpose flour
  • 1/2 cup sweetened coconut flakes Note 3
  • 3/4 cup chocolate chips we like milk, but semi-sweet or dark work great too!
  • 1/3 cup coarsely chopped pecans


  • BUTTER AND SUGARS: 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 in the egg and vanilla and beat until light and fluffy, about 2 more minutes (should resemble creamy peanut butter). Scrape down the sides of the bowl as needed.
  • BAKING AGENTS: Add in the baking soda, cinnamon, and fine sea salt. Mix until just combined, about 20 seconds.
  • FLOUR, OATS, AND COCONUT: Add in the oats, flour, and coconut. Mix until just combined, about 30 seconds.
  • CHOCOLATE CHIPS AND PECANS: Add in the chocolate chips and coarsely chopped pecans. Using a spatula, fold chips and pecans into the dough until just incorporated. Do not over-mix or over-beat dough. Overworking the dough will result in dense cookies. Cover the bowl of dough tightly and chill for 30 minutes.
  • SHAPE TALL COOKIE BALLS: 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 cookie dough balls on a plate lined with parchment paper and cover gently with plastic wrap. Refrigerate for another 30-45 minutes. If you're in a rush, freeze the dough balls for about 25-30 minutes.
  • BAKE: Preheat oven to 325 degrees F. Line 2 half-sheet pans with Silpat liners (very important that the trays are lined, so the cookies don't over-brown/burn on the bottom). Place 6 cookie dough balls per sheet pan (they can spread a good deal!), allowing plenty of room to spread. Bake for 9 to 14 minutes (mine always take 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 the 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 (Note 4 for troubleshooting). Let stand on the cookie sheet for 5-10 more minutes to firm up enough to remove to a wire cooling rack with a spatula. 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!).
  • COOL AND ENJOY: 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.



Note 1: Brown sugar: We like dark brown sugar best, but light brown works too. Make sure the sugar is very fresh and very soft! Hard brown sugar won't cream properly.
Note 2: Baking soda: See if the baking soda is fresh by using this quick test! If baking soda is at all clumpy, press through a fine-mesh sieve first.
Note 3: Coconut: Use sweetened coconut flakes (not desiccated coconut).
Note 4: Troubleshooting: If the cookies aren't spreading at all, it's likely there was too much flour added or the dough was overchilled. Pull out of the oven and press down the tops of the cookies with the back of a metal spatula then return to the oven for another 1-3 minutes or until cooked through. If cookies are spreading too much, it's likely too little flour, old baking agents, or dough was not properly chilled. Right out of the oven and working quickly, press the edges inwards with a metal spatula.


Serving: 1serving | Calories: 152kcal | Carbohydrates: 19.8g | Protein: 1.8g | Fat: 8g | Cholesterol: 17.9mg | Sodium: 4mg | Fiber: 1.1g | Sugar: 13.8g