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5 from 2 votes

The Best Ever Cowboy Cookies

Soft, chewy, and filled to the brim with oats, chocolate, pecans, and shredded coconut, these legendary Cowboy Cookies are the ULTIMATE comfort food!!
Prep Time15 mins
Cook Time11 mins
Course: Dessert
Cuisine: American
Keyword: cookies, cowboy cookies, fall, oatmeal
Servings: 30 cookies
Calories: 186kcal

Equipment

  • Stand Mixer

Ingredients

  • 1 cup unsalted butter room temperture (2 sticks)
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs large
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups old fashioned rolled oats
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate, chopped into large chunks (12 ounces), plus 1/2 cup to place on top of cookie if desired
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup pecans, toasted and roughly chopped

Instructions

  • In a medium bowl, shift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy.
  • Reduce speed to low and add eggs and vanilla, beat until well combined.  About 1-2 minutes.
  • Add flour and mix until mostly combined.  Some flour streaks in dough are ok.
  • Add oatmeal, shredded coconut, toasted pecans, and 2 cups of the chopped chocolate.  Mix on low until just combined being careful not to overmix dough. Overmixing the dough will result in dense cookies. Dough will be thick.
  • Cover with plastic wrap and refrigerate for 1 hour to overnight
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Scoop dough into balls (about 2 ½ tablespoons). If you have a food scale, dough should equal 1.7 ounces. Place 6 balls of dough onto the lined baking sheet, about two inches apart. Press 1/2 cup of chocolate chips into dough if desired.
  • Bake one sheet at a time for 9-12 minutes until the edges are golden brown (mine were done at 11 minutes).  Cookies are better when they are slightly underbaked.  They should look slightly gooey in the center and will harden as they cool.
  • Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.

Notes

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Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 22.4g | Protein: 2.5g | Fat: 10.2g | Cholesterol: 27mg | Fiber: 1.4g | Sugar: 11.7g