Cowboy Cookies Recipe
These soft and chewy Cowboy Cookies take everyday chocolate chip cookies to a whole new level. Filled to the brim with rolled oats, pecans, chocolate chips and coconut they are full of different textures and flavors and are so easy to make.
Servings: 24 cookies
- 1 cup Butter room temperature
- 1 cup Light Brown Sugar packed
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 2 cups All-Purpose Flour
- ½ tsp Salt
- 1 ½ cups Rolled Oats
- ¾ cup Pecans coarsely chopped
- 2 cup Chocolate Chips plus more for finishing
- ¾ cup Sweetened Shredded Coconut plus more for finishing
Preheat oven to 325 degrees.
In the bowl of a stand mixer, add the butter and sugars. Using the paddle attachment, cream until light and fluffy, or about 3-5 minutes. Add the vanilla and eggs slowly and mix again on low to combine, scraping the bowl down as needed.
In a separate large bowl, add the baking soda, baking powder and salt and whisk together before adding to the butter mixture. Mix on low just until combined, then add the rolled oats, pecans, chocolate chips and coconut to the butter and flour mixture. Carefully mix again on low just until combined.
Scoop balls of the dough using an ice cream scoop or a spoon, then roll dough into 1 ¼" balls. Place on a baking sheet lined with parchment paper about 2" apart.
Bake for 10-13 minutes, or until golden brown around the edges and set in the middle. As soon as you take the cookies out of the oven, sprinkle a bit more coconut and chocolate chips onto the hot cookies.
Allow the cookies to cool on the pan for a few minutes before transferring to a wire cooling rack to cool completely. Enjoy!
Serving: 1cookie | Calories: 304kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 136mg | Potassium: 80mg | Fiber: 2g | Sugar: 27g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg