Tulo

Cowboy Cookies Recipe

Creaming the butter and sugars first builds enough structure to hold four different mix-ins (oats, chocolate, pecans, coconut) without the dough spreading thin, and pulling the cookies while the centers still look underdone is what keeps them chewy instead of crisp once they cool.

Prep
20 min
Cook
24 min
Total
44 min
Servings
24

Ingredients

Servings24
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, large
  • 2 tsp vanilla extract
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup semisweet chocolate chips
  • 1 cup pecans, chopped
  • 1 cup sweetened shredded coconut

Nutrition per serving

Calories
285
Protein
4g
Carbs
35g
Fat
15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. 2Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
  3. 3In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. 4Beat in the eggs one at a time, then mix in the vanilla, scraping down the bowl as needed.
  5. 5Add the dry ingredients to the wet ingredients and mix on low speed just until no streaks of flour remain.
  6. 6Fold in the oats, chocolate chips, pecans, and coconut by hand with a spatula until evenly distributed through the dough.
  7. 7Scoop the dough into 2-tablespoon mounds (about 45g each) and place them 2 inches apart on the prepared baking sheets. Flatten each mound slightly with the palm of your hand.
  8. 8Bake one sheet at a time for 11-13 minutes, until the edges are golden brown but the centers still look slightly underdone and puffy.
  9. 9Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & variations

  • Toast the pecans in a dry skillet for 4-5 minutes before adding them for a deeper, less raw nutty flavor.
  • Swap the pecans for walnuts or omit them entirely for a nut-free version.
  • Chilling the scooped dough balls for 30 minutes before baking reduces spread slightly if a thicker, bakery-style cookie is the goal.
  • Use unsweetened shredded coconut and reduce the granulated sugar by 2 tablespoons if the sweetened version tastes too candy-like for your preference.

Storage & reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature. Unbaked dough balls can be frozen on a tray and baked straight from frozen, adding 1-2 minutes to the bake time.

Tips from the Tulo kitchen

  • Measure the flour by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag, which can pack in up to 25% more flour and make the cookies cakey instead of chewy.
  • A cookie scoop keeps the mounds uniform so every cookie in the batch finishes baking at the same time.

FAQ

What makes a cookie a 'cowboy cookie' instead of a regular chocolate chip cookie?

Cowboy cookies add rolled oats, shredded coconut, and chopped pecans to a chocolate chip cookie base, giving them a chewier texture and more varied flavor and crunch than a standard chocolate chip cookie.

Can I make the dough ahead of time?

Yes. The mixed dough keeps well covered in the refrigerator for up to 3 days; let it sit at room temperature for about 15 minutes before scooping so it's easier to portion.

Why did my cowboy cookies turn out flat?

Butter that's too soft or melted, rather than just softened, causes excess spread. Also check that the baking soda is fresh, since stale leavening weakens the rise and lets the dough spread thinner before it sets.

Can I use quick oats instead of old-fashioned oats?

Quick oats will work but produce a slightly less chewy, more uniform texture since they're cut into smaller pieces; old-fashioned rolled oats give the cookies more visible texture and chew.