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Delicious homemade cowboy cookies with chocolate and oats

The Best Cowboy Cookies

These thick, chewy cowboy cookies are loaded with oats, chocolate chips, coconut, and crunchy pecans. They're the perfect combination of texture and flavor — hearty, sweet, and just a little bit wild. Perfect for potlucks, lunchboxes, or a sweet afternoon pick-me-up.
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Ingredients Equipment Method Notes

Ingredients
  

  • Makes about 24 large cookies
  • Dry Ingredients:
  • 210 g 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • Wet Ingredients:
  • 170 g ¾ cup unsalted butter, softened
  • 150 g ¾ cup packed brown sugar
  • 100 g ½ cup granulated sugar
  • 2 large eggs
  • 1½ tsp vanilla extract
  • Mix-ins:
  • 120 g 1½ cups old-fashioned rolled oats
  • 100 g 1 cup sweetened shredded coconut
  • 120 g 1 cup chopped pecans (or walnuts)
  • 180 g 1 cup semi-sweet chocolate chips

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer (optional)
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cooling rack
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
  2. Mix dry ingredients:
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. Cream butter and sugars:
  5. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  6. Add eggs and vanilla:
  7. Beat in the eggs one at a time, then add vanilla extract.
  8. Combine:
  9. Gradually mix in the dry ingredients until just combined.
  10. Fold in oats, coconut, pecans, and chocolate chips.
  11. Scoop and bake:
  12. Drop dough by large spoonfuls (or use a cookie scoop) onto prepared baking sheets. Leave space between each cookie.
  13. Bake for 10–12 minutes, or until edges are golden but centers are still soft.
  14. Cool:
  15. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For extra chewy cookies, underbake slightly and let finish cooking on the sheet.
Add raisins or butterscotch chips for fun variations.
Store in an airtight container for up to 1 week, or freeze for up to 3 months.
These cookies are great for gifting — they travel well and stay soft!