Comfortable and chewy, these hearty cowboy cookies are scrumptious! The oatmeal cookie dough is loaded with coconut, toasted pecans, and chocolate chips. Yum!

I’m not usually a fan of nuts in cookies, however for these superb cowboy cookies, I at all times make an exception!

The mixture of all of the texturally good components makes these considered one of my favourite cookies ever.

The cookie dough for these cowboy cookies is modeled after my favourite oatmeal chocolate chip cookie recipe, which implies it’s simple (no secret components or chilling!) and easy.

What makes a cowboy cookie distinctive are the add-ins:

  • oats
  • coconut
  • chocolate chips
  • toasted pecans

You will discover a wide range of cowboy cookie recipes on-line that additionally embrace different components like cornflakes or different crunchy components (I’ve an VERY previous recipe for one similar to that). However the oats, coconut, chocolate and pecans are essentially the most conventional for this cookie.

Do you know that it may possibly imply demise to a tender and chewy cookie if the dough is over blended?

Don’t make that mistake! When mixing within the closing components to the cookie dough, combine simply till mixed and the components are evenly distributed all through the dough.

Typically I take advantage of a picket spoon and even my palms for this step as a substitute of utilizing the tremendous highly effective electrical mixer that may simply get out of hand. ?

If the cookie dough is over blended, the cookies can flatten whereas baking and find yourself skinny and flat as a substitute of sentimental and chewy.

Cowboy cookie dough with coconut, oats, pecans and chocolate chips in glass bowl.

These cowboy cookies bake up like a dream. Not too flat. Not too puffy.

{See the notes within the recipe about troubleshooting cookies which will flatten an excessive amount of or keep too puffy.}

And they’re a hearty cookie. Not in a method that makes them unappealing. However in a method that makes them dangerously fascinating.

I despatched a batch of those into my husband’s office final week, and he texted me inside minutes of arriving saying: “everybody goes loopy for the cookies.”

Two cowboy cookies stacked on white parchment paper.

Variations and Substitutions

And since I do know I’ll in all probability get requested this query: sure, you’ll be able to pass over the nuts or sub in a unique form of nut, in case you’d like.

Simply ensure that to toast the nuts earlier than utilizing! It makes an enormous distinction in taste. I take advantage of this straightforward technique to toast them within the microwave.

You may also mess around with the chocolate chip and coconut quantities, so long as they keep inside about 1/2 cup of the unique quantity, in any other case it may have an effect on the result of the baked cookie.

And let me problem one closing warning earlier than ending this riveting weblog publish: bear in mind that your home goes to scent all types of wonderful whereas these infants are baking. They’ve a toasty, scrumptious heat to them that’s unparalleled. Take pleasure in!

Warm cookie split in half with melted chocolate chips.

Two cowboy cookies stacked with one cookie broken in half on top.

Cowboy Cookies

Yield: 30 -36 cookies

Prep Time: 30 minutes

Prepare dinner Time: 10 minutes

Complete Time: 40 minutes

  • 1 cup (227 g) butter, softened (I take advantage of salted butter)
  • 1 cup (212 g) granulated sugar
  • 1 cup (212 g) packed gentle brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon floor cinnamon
  • ¾ teaspoon salt
  • 2 massive eggs (100 g out of shell)
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (320 g) all-purpose flour
  • 2 cups (200 g) old style rolled oats (see be aware for fast oats)
  • 1 ½ cups (128 g) sweetened coconut flakes
  • 2 cups (340 g) semisweet chocolate chips
  • 1 to 1 ½ cups (120-180 g) chopped, toasted pecans (see be aware for toasting)
  • Preheat oven to 350 levels F. Line baking sheets with parchment paper and put aside.

  • In a big mixing bowl with a handheld electrical mixer (or in an electrical stand mixer fitted with the paddle attachment), cream collectively the butter, granulated sugar, brown sugar, baking soda, baking powder, cinnamon and salt till gentle, creamy and well-mixed, about 1-2 minutes.

  • Add the eggs and vanilla, and blend effectively, scraping down the edges of the bowl as wanted.

  • Add the flour, oats, and coconut, and blend till simply mixed. Just a few dry streaks are okay. Add the chocolate chips and pecans and blend till evenly mixed (do not over combine).

  • Roll the dough into 2- or 3-tablespoon dimension balls (I take advantage of a #40 cookie scoop), place a number of inches aside on the ready baking sheets. Bake for 10-11 minutes till simply set (do not over bake).

Toasted Nuts: that is my go-to technique for toasting nuts (straightforward within the microwave!).
Flattening Cookies: in case your cookies are flattening an excessive amount of within the oven, strive rising the oven temperature by 15-25 levels or including a bit extra flour. In case your cookies are staying too puffy within the oven, strive reducing the oven temperature by 25 levels or including much less flour (or ensuring to not pack the flour into the measuring cup if not utilizing a scale).
Oats: fast oats could be subbed for the old style oats for a much less “oaty” texture. If doing so, I’d suggest, reducing the short oats to 1 3/4 cups. The smaller dimension of the short oats means extra oats will pack right into a cup, which may result in a cookie that’s dry or puffy (not flattening as effectively). 

Serving: 1 cookie, Energy: 245kcal, Carbohydrates: 28g, Protein: 3g, Fats: 14g, Saturated Fats: 7g, Ldl cholesterol: 24mg, Sodium: 148mg, Fiber: 2g, Sugar: 17g

Comply with @MelsKitchenCafe on Instagram and present me the recipes you’re making from my weblog utilizing the hashtag #melskitchencafe. I like seeing all of the goodness you’re whipping up in your kitchens!

Recipe Supply: tailored from this favourite recipe

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