Cowboy Cookies
Hearty, chewy oatmeal chocolate chip cookies made with toasted pecans and sweetened coconut!
Servings: 36 cookies
Calories: 173kcal
Ingredients
- 2 cups (240 g) all purpose flour *spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 cup (213 g) packed light brown sugar
- ½ cup (100 g) granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups (200 g) old-fashioned oats
- 1 cup (85 g) sweetened shredded coconut
- 1 cup (128 g) toasted, chopped pecans
- 1 ½ cup (255 g) semisweet chocolate chips
Instructions
- Prep oven and pan. Position a rack in the center of your oven, and preheat the oven to 350°F/177°C. Prepare a cookie sheet with parchment paper (or you can use a silicon baking mat)
- Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, salt, and cinnamon together. Set aside. 2 cups (240 g) all purpose flour 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon ground cinnamon
- Combine wet and dry ingredients. In a second bowl cream together the softened butter and sugars until light and fluffy about 2-3 minutes. Add in your eggs one at a time, beating to incorporated. Beat in vanilla. Scrape down bowl as needed. 1 cup (2 sticks, 226 g) unsalted butter, 1 cup (213 g) packed light brown sugar ½ cup (100 g) granulated white sugar 2 large eggs 2 teaspoons vanilla extract
- Combine wet and dry mixtures. Add in your dry ingredients, mix on low speed. Be careful to not overmix.
- Add oats and mix-ins. Add in the oats, coconut, pecans, and chocolate chips. Mix on low speed to incorporate. 2 cups (200 g) old-fashioned oats 1 cup (85 g) sweetened shredded coconut 1 cup (128 g) toasted, chopped pecans 1 ½ cup (255 g) semisweet chocolate chips
- Scoop and bake. Use a 1-inch (small) scoop (or about 1 1/2 tablespoonful) and place 12 cookies about 2 inches apart onto a cookie sheet.
- Bake for 11-13 minutes until edges are set and golden brown and middles still look slightly soft. Remove from the oven. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
Video
Notes
- Make ahead: Dough can be made and covered in the fridge for up to 3 days. Allow to soften before scooping.
- Room temperature storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing baked cookies: Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or wrap in plastic wrap and store for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- Freezing unbaked dough: Scoop cookie dough into balls, freeze on a baking sheet, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
- Old-fashioned oats – I do not recommend quick oats as they are finer in texture and can be "dustier" and not as chewy. Quick oats will work, but for the best texture, stick to old-fashioned oats.
- Sweetened shredded coconut flakes - I don’t recommend unsweetened coconut as it can make for a dry, crumbly cookie.
- Toasted pecans – Don't skip toasting the pecans! Or swap with almonds or walnuts. It makes a huge difference in flavor. Here is my full tutorial on how to to toast pecans.
- Semi-sweet chocolate chips – You can also use milk or white chocolate chips.
Nutrition
Calories: 173kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 101mg | Potassium: 91mg | Fiber: 2g | Sugar: 6g | Vitamin A: 176IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg