As legend has it, cowboy cookies originated as a popular treat for cowboys, like an old-fashioned power bar to eat while riding on the range. Alas, the chocolate chip cookie itself wasn't invented until 1938 so the legend is just anecdotal. That doesn't stop cowboy cookies from being a tasty treat! This recipe takes a bakery-style cookie dough and adds chocolate chips, oats, chopped pecans, and coconut flakes. Just be warned, these cookies are dangerously addictive and hard to eat just one.
Do you like cookies and want to try more recipes? You can't go wrong with us Cookies and cream cookies or Triple Chocolate Cookies!
Why our recipe?
- Thick, chewy, bakery-style cookies that will have you covered.
- All the nutty goodness with the chewy texture of an oatmeal cookie.
- Can be frozen for later, including baking at one time.
Are you in the mood for a cookie that's hearty, delicious, and perfect to satisfy your sweet tooth? Look no further than Cowboy Cookies! These cookies are packed with flavor and texture with add-ins like pecans and oats, making them a satisfying snack to enjoy any time of day. Plus, they're incredibly easy to make, so you can whip up a batch in no time Go to your kitchen, and let's bake! You just might discover a new recipe for all your cookie cravings!
Material notes
- Butter: Unsalted butter can be used, but add a pinch of extra salt to the flour. Margarine can also be used, but we strongly recommend using real butter for the best flavor.
- Chocolate Chip: You can really use what you have! Butterscotch, white or milk chocolate would be equally delicious in these cookies.
- Quick Oats: We recommend using quick oats in this recipe because it gives the cookies a nice chewy texture without overwhelming them. Old-fashioned oats can be used if you want an even chewier texture, but we don't recommend using steel-cut oats.
- Pecans: If you don't have pecans, walnuts are a great substitute. Almonds are also a good option.
Toasting Nuts
Toasting pecans isn't necessary, but it can improve their texture and flavor, making them richer and crispier. You can easily toast them by placing them in a 350 degree F oven in a single layer for about 5 to 10 minutes.
If you want these cookies to be extra thick and tall, refrigerate the dough after shaping the balls for 20 minutes before baking. This will help slow the spread during baking. Baking straight from the freezer will make the tallest cookies.
small cookies
As written, this recipe makes 12 large cookies. If you don't want such large cookies, you can make them into 24 smaller cookies. Adjust the recipe by baking at 400 degrees for about 8 minutes.
Storage and freezing instructions
shop Cool cookies completely in an airtight container on the counter. Cookies stay fresh for 3 to 5 days.
freezing, Shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage up to 3 months. When ready to bake, place the cookie dough on a baking sheet while the oven is preheated. Bake for about 12 to 15 minutes.
Enjoying one at a time from the freezer, the cooking time and temperature remain the same.
More delicious cookies
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes youtube, Facebook Watchor us facebook pageOr here on our website with their respective recipes.
