Description
Cowboy Cookies are a hearty, flavorful treat packed with oats, coconut, pecans, and chocolate chips. These soft and chewy cookies offer a delightful combination of textures and flavors, making them a perfect snack or dessert. Easy to prepare and bake, they bring a unique twist to traditional cookies with a rustic, cowboy-inspired appeal.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 1 cup dark brown sugar (firmly packed)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 teaspoon ground cinnamon (optional)
Mix-ins
- 2 cups old-fashioned rolled oats
- 1 ½ cups sweetened shredded coconut
- 1 cup coarsely chopped pecans
- 1 ½ cups semisweet or milk chocolate chips (or a blend of the two)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
- Cream Butter and Sugars: In a large bowl, combine the softened butter, dark brown sugar, and granulated sugar. Use an electric mixer or stand mixer to cream them together until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Stir in the eggs one at a time along with the vanilla extract until everything is fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon to evenly distribute the leavening agent and spices.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients. Mix on low speed or stir by hand until just combined, avoiding overmixing to keep cookies tender.
- Fold in Mix-ins: Add the rolled oats, shredded coconut, chopped pecans, and chocolate chips. Use a spatula to gently fold these ingredients into the dough, ensuring an even distribution.
- Shape Cookies: Scoop heaping 2-tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them at least 2 inches apart. For a more uniform shape, gently roll each scoop into a ball with your hands, though the dough will be sticky.
- Bake: Bake in the preheated oven for 12-14 minutes until the edges are lightly golden brown. The centers might appear slightly underbaked, which is ideal for soft, chewy cookies.
- Cool: Allow the cookies to cool completely on the baking sheet. They will finish baking on the sheet and retain a soft, chewy texture.
Notes
- Saddle up, partner—these cowboy cookies combine the rustic flavors of oats, coconut, pecans, and chocolate chips for a unique cookie experience without any rodeo skills required.
- The ground cinnamon is optional but adds a warm spice note that complements the sweetness.
- Be sure to space cookies well on the sheet to allow for spreading during baking.
- Cooling the cookies on the baking sheet helps maintain their chewy texture.
- You can use a blend of semisweet and milk chocolate chips for a balanced sweetness.
- For a nut-free version, omit pecans and increase chocolate chips slightly or add additional oats.
Nutrition
- Serving Size: 1 cookie
- Calories: 207 kcal
- Sugar: 16 g
- Sodium: 103 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
