I have to admit, I’m obsessed with Cowboy Cookies Recipe—baking them at least once a week is my little ritual. Recently, I tried making cowboy cookies, and wow, they completely won me over. These cookies are thick, chewy, and packed with chocolate, oats, coconut, and pecans.
I love how simple the process is—no chilling needed, just scoop, bake, and enjoy. Every bite is a mix of textures and flavors that just melt in your mouth. Let me share my take on this classic treat with you. You can also enjoy similar comfort foods like Cheesy Ranch Potatoes and Sausage Recipe for a savory addition to your snack table.
Ingredients for Cowboy Cookies
Here’s everything you’ll need to make the perfect batch of cowboy cookies. I’ve included some tips for each ingredient so your cookies come out just right. You might also like trying a side like Potato Mousseline Recipe to pair with your cookies for a fun brunch spread.
- 1 cup (227 grams) unsalted butter, browned – browning the butter gives a rich, nutty flavor that makes these cookies extra special.
- 1 and 1/2 cups (319 grams) light brown sugar, packed – adds chewiness and depth of flavor.
- 1/2 cup (99 grams) granulated sugar – helps the cookies get that slight crisp edge.
- 2 large eggs, room temperature – brings structure to your cookies; room temperature eggs mix more evenly.
- 1 large egg yolk, room temperature – keeps the dough moist and chewy.
- 2 and 1/2 teaspoons pure vanilla extract – enhances all the other flavors.
- 2 and 1/3 cups (270 grams) all-purpose flour – do not pack the flour; spoon and level it for accurate measurement.
- 1 teaspoon baking soda – helps the cookies rise and spread properly.
- 1 teaspoon ground cinnamon – adds warmth and that signature cowboy cookie flavor.
- 1/2 teaspoon salt – balances sweetness and enhances other flavors.
- 1 and 3/4 cups (156 grams) old-fashioned oats – provides chewy texture; avoid instant oats.
- 3/4 cup (60 grams) sweetened flaked coconut – adds a tropical crunch.
- 1/2 cup (64 grams) pecans, roughly chopped – can swap with walnuts if you prefer.
- 1 and 1/2 cups (270 grams) chocolate chips – semi-sweet works best, but milk or dark chocolate is fine too.
Note: This recipe makes approximately two dozen large, generous cookies.
Variations
I love experimenting with these cookies depending on the season or dietary needs:
- Dairy-free: Swap butter for coconut oil or vegan butter and use dairy-free chocolate chips.
- Sugar-free: Use coconut sugar instead of brown sugar and a sugar-free chocolate chip alternative.
- Nut-free: Skip the pecans and add extra chocolate chips or seeds for crunch.
- Flavor add-ins: Toss in dried cherries, toffee bits, or a sprinkle of sea salt on top for extra depth.
Cooking Time
Making cowboy cookies doesn’t take all day. Here’s the timing breakdown:
- Prep Time: 30 minutes
- Cooking Time: 11 minutes per batch
- Total Time: 51 minutes
Equipment You Need
Having the right tools makes a world of difference:
- Mixing bowls – for combining wet and dry ingredients.
- Whisk or spatula – helps incorporate ingredients evenly.
- Baking sheets – to bake the cookies.
- Parchment paper – prevents sticking and makes cleanup easy.
- Measuring cups and spoons – ensures accuracy.
- Cooling rack – lets cookies cool evenly without getting soggy.
How to Make Cowboy Cookies Recipe
Making these cookies is surprisingly easy, even for beginners.
Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup. I always like to prep everything first so I’m not rushing later.
Step 2: Brown the Butter and Mix Wet Ingredients
Melt the butter over medium heat until it turns golden brown and smells nutty. Combine the brown sugar, granulated sugar, eggs, egg yolk, and vanilla in a large bowl and mix until smooth. Browning the butter really boosts the flavor here.
Step 3: Combine Dry Ingredients
In a separate bowl, mix flour, baking soda, cinnamon, and salt. Stir in the oats, coconut, pecans, and chocolate chips. I like to fold gently to avoid overworking the dough.
Step 4: Mix Wet and Dry Ingredients
Add the dry mixture to the wet ingredients and fold until just combined. Overmixing can make the cookies tough, so I always stop as soon as everything is incorporated.
Step 5: Shape and Bake the Cookies
Scoop out dough using a 3-inch cookie scoop and place them a few inches apart on the baking sheets. Bake for 12–14 minutes until golden brown around the edges. I always let them cool for a few minutes before moving them to a wire rack.
Additional Tips for Making This Recipe Better
From my experience baking these cookies, a few tweaks make all the difference:
- I always use room-temperature eggs; it helps the dough mix smoothly.
- Don’t skip browning the butter—it’s a game-changer for flavor.
- Measure flour carefully; too much flour can make the cookies dry.
- Adding a pinch of sea salt on top enhances sweetness and crunch.
- Let cookies rest a few minutes before transferring to a cooling rack to prevent breakage.
How to Serve Cowboy Cookies Recipe
These cookies are perfect for any occasion:
- Serve warm with a glass of cold milk for the ultimate comfort treat.
- Stack on a plate and tie with a ribbon for a cute gift.
- Add a dollop of whipped cream or ice cream on the side for dessert.
- Garnish with extra pecans or a light dusting of powdered sugar for presentation.
Nutritional Information
Here’s a rough breakdown per cookie if you make 24:
- Calories: 280 per cookie – a generous treat without overdoing it.
- Protein: 4 grams – from oats and pecans.
- Carbohydrates: 34 grams – provides energy and sweetness.
- Fat: 14 grams – healthy fats from butter and pecans.
Make Ahead and Storage
Storing Fresh Cookies
I like to store cookies in an airtight container at room temperature; they stay soft for up to 5 days.
Freezing Cowboy Cookies
You can freeze the baked cookies for up to 3 months. Wrap individually or place in freezer bags to prevent freezer burn.
Reheating Tips
Warm them in a 300°F oven for 5 minutes, or microwave for 10–15 seconds for that freshly-baked feel.
Why You’ll Love This Recipe
Here’s why cowboy cookies quickly became my favorite:
- Quick and easy: No chilling required, so you can enjoy cookies in under an hour.
- Flavor-packed: Browned butter, chocolate, oats, coconut, and pecans combine for a complex taste.
- Versatile: Adaptable to dietary needs and flavor preferences.
- Crowd-pleaser: Everyone loves a thick, chewy cookie with crunch.
- Fun to make: Rolling big cookie dough balls is satisfying and stress-free.
Cowboy Cookies Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup. I always like to prep everything first so I’m not rushing later.
- Melt the butter over medium heat until it turns golden brown and smells nutty. Combine the brown sugar, granulated sugar, eggs, egg yolk, and vanilla in a large bowl and mix until smooth. Browning the butter really boosts the flavor here.
- In a separate bowl, mix flour, baking soda, cinnamon, and salt. Stir in the oats, coconut, pecans, and chocolate chips. I like to fold gently to avoid overworking the dough.
- Add the dry mixture to the wet ingredients and fold until just combined. Overmixing can make the cookies tough, so I always stop as soon as everything is incorporated.
- Scoop out dough using a 3-inch cookie scoop and place them a few inches apart on the baking sheets. Bake for 12–14 minutes until golden brown around the edges. I always let them cool for a few minutes before moving them to a wire rack.
Notes
- I always use room-temperature eggs; it helps the dough mix smoothly.
- Don’t skip browning the butter—it’s a game-changer for flavor.
- Measure flour carefully; too much flour can make the cookies dry.
- Adding a pinch of sea salt on top enhances sweetness and crunch.
- Let cookies rest a few minutes before transferring to a cooling rack to prevent breakage.