I love how these cookies have it all — the richness of butter and brown sugar, the warmth of cinnamon, and the texture from oats, coconut, and nuts. They’re huge, satisfying, and perfect for sharing. Best of all, the dough comes together easily, and I get to enjoy bakery-style cookies right from my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
ground cinnamon
salt
butter (room temperature)
granulated sugar
light-brown sugar (packed)
eggs
vanilla extract
semisweet chocolate chips
old-fashioned rolled oats
sweetened flake coconut
chopped pecans
Directions
I start by preheating the oven to 350°F.
In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, I beat the butter until it’s creamy. Then, I gradually beat in both sugars until the mixture is light and fluffy.
I add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
Next, I add the dry ingredients and mix on low speed just until combined.
Then I fold in the chocolate chips, oats, coconut, and chopped pecans until everything is evenly distributed.
Using a 1/4 cup measure, I drop the dough onto an ungreased baking sheet, spacing them about 3 inches apart.
I bake the cookies for 15–17 minutes, rotating the sheets halfway through baking. The edges should be golden brown.
I let the cookies cool on a wire rack before digging in.
Servings and timing
This recipe yields about 36 large cookies. From start to finish, it takes approximately 30 minutes, including prep and baking time. Each batch of cookies bakes in 15–17 minutes, depending on your oven.
Variations
I sometimes swap the pecans for walnuts or leave out the nuts altogether if I’m baking for someone with allergies.
For an extra touch, I add white chocolate chips or butterscotch chips alongside the semisweet ones.
If I want a less sweet version, I reduce the amount of coconut or use unsweetened flakes instead.
I also like adding a sprinkle of sea salt on top before baking for a sweet-salty contrast.
Storage/Reheating
I store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the cookies in a single layer and then transfer them to a freezer bag — they keep well for up to 3 months. To enjoy again, I either let them come to room temp or warm them briefly in the microwave or a low oven for that fresh-baked feel.
FAQs
How do I keep Cowboy Cookies from spreading too much?
I make sure my butter isn’t melted and chill the dough if it’s too soft. Spacing the cookies well apart (about 3 inches) helps too.
Can I make the dough ahead of time?
Yes, I often make the dough ahead and refrigerate it for up to 48 hours. I can also freeze scooped dough balls and bake from frozen (adding a few extra minutes to the bake time).
Are Cowboy Cookies supposed to be chewy or crunchy?
They’re a bit of both! I get chewy centers with crisp, golden edges — the perfect combo.
Can I use quick oats instead of old-fashioned?
Quick oats will work in a pinch, but I prefer old-fashioned oats for a better texture and bite.
What makes these “Cowboy” Cookies?
It’s the hearty mix-ins like oats, coconut, and nuts that give these cookies their “cowboy” name — packed with energy and flavor, they’re rugged and satisfying like a cowboy’s trail snack.
Conclusion
Cowboy Cookies are everything I want in a cookie — chewy, crunchy, chocolatey, and full of flavor. They’re easy to make, fun to customize, and always a crowd-pleaser. Whether I’m baking for a gathering or just craving something sweet and satisfying, these cookies hit the spot every time.
