Description
These Best Cowboy Cookies are a delightful blend of chewy oats, rich chocolate chips, crunchy nuts, and sweet coconut. Perfectly balanced with warm cinnamon and a hint of vanilla, they offer a nostalgic American treat that’s both hearty and satisfying. Ideal for dessert or an indulgent snack, these cookies come together easily and bake to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 2 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1 cup chopped pecans or walnuts
- 1 cup shredded sweetened coconut
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and help with even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next, then mix in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can make cookies tough.
- Fold in Add-ins: Gently stir in the rolled oats, semi-sweet chocolate chips, chopped nuts, and shredded coconut until evenly mixed throughout the dough.
- Shape Cookies: Drop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden and centers are set but still soft, ensuring a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra chewy cookies, chill the dough in the refrigerator for 30 minutes before baking.
- You can substitute pecans with walnuts or omit nuts entirely for a nut-free version.
- These cookies freeze well for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
