These cowboy cookies are the kind you make when you want something big, chewy, and absolutely packed with mix-ins. Think chocolate chips, oats, coconut, and pecans in every bite. They’re simple to whip up, don’t require any fancy tools, and turn out reliably great.
Perfect for bake sales, lunch boxes, or a late-night craving. If you like a cookie with texture and lots of flavor, this is your new go-to.
Why This Recipe Works
These cookies combine the best parts of an oatmeal cookie and a chocolate chip cookie. The oats add chew, while melted butter and brown sugar bring a deep, caramel flavor and a soft center.
A quick chill helps prevent spreading and keeps the edges crisp. Coconut adds a toasty note, and pecans bring crunch for a balanced bite. The ingredient ratios are tested so the cookies bake up thick, not flat or cakey.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 2 cups old-fashioned rolled oats (not quick oats)
- 1 1/2 cups semisweet chocolate chips or chunks
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (toasted if possible)
- Optional: flaky sea salt for topping
Step-by-Step Instructions
- Preheat and prep. Set the oven to 350°F (175°C).
Line two baking sheets with parchment paper. If your kitchen is warm, plan to chill the dough for 20–30 minutes before baking.
- Melt the butter. Melt the butter and let it cool until just warm to the touch. This helps the sugars dissolve and gives you a glossy, cohesive dough.
- Mix wet ingredients. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly thick, about 1 minute.
Whisk in the eggs one at a time, then stir in the vanilla.
- Whisk the dry ingredients. In a separate bowl, combine flour, baking soda, baking powder, and salt. Whisk to evenly distribute the leavening and salt.
- Combine. Add the dry mixture to the wet ingredients. Stir with a spatula until just blended.
Don’t overmix; stop when you no longer see streaks of flour.
- Fold in the good stuff. Gently fold in oats, chocolate chips, coconut, and pecans. The dough will be thick and chunky—that’s perfect.
- Chill briefly (recommended). Cover and refrigerate the dough for 20–30 minutes. This helps control spread and deepens flavor.
If skipping the chill, expect slightly thinner cookies.
- Scoop. Use a 2-tablespoon scoop for standard cookies or 3 tablespoons for bakery-size. Space them 2–3 inches apart on the baking sheets.
- Top and bake. If you like, press a few extra chips on top and sprinkle with a pinch of flaky sea salt. Bake 10–12 minutes for smaller cookies or 12–14 minutes for larger ones, until edges are set and lightly golden but centers still look soft.
- Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack.
They’ll continue to firm up as they cool, staying chewy in the middle.
Storage Instructions
- Room temperature: Store in an airtight container for 4–5 days. Place a slice of bread in the container to keep cookies soft.
- Freezer (baked): Freeze baked cookies in a zip-top bag for up to 3 months. Thaw at room temp or warm in a 300°F oven for 5 minutes.
- Freezer (dough): Scoop dough into balls, freeze on a sheet until solid, then store in a bag for up to 3 months.
Bake from frozen, adding 1–2 minutes to the time.
Health Benefits
While these are definitely a treat, they do have a few bright spots. Rolled oats provide fiber, which supports digestion and helps you feel satisfied. Pecans offer healthy fats, plus minerals like magnesium and zinc. Coconut contributes texture and a hint of natural sweetness, which can let you rely less on extra candy-style mix-ins. Enjoy them in moderation, and you’ve got a dessert that brings more to the table than sugar alone.
Pitfalls to Watch Out For
- Overbaking: Pull them when edges are golden and centers still look a touch soft. They firm up as they cool.
- Skipping the chill in warm kitchens: Warm dough spreads.
A short chill controls thickness and keeps cookies chewy.
- Using quick oats: They absorb differently and can make cookies drier. Stick with old-fashioned rolled oats.
- Overmixing the dough: Too much stirring develops gluten and leads to tough cookies.
- Too many add-ins: It’s tempting, but more than the listed amounts can make cookies crumbly and prone to falling apart.
Variations You Can Try
- Peanut Butter Twist: Reduce butter by 2 tablespoons and add 1/3 cup creamy peanut butter. Use peanut butter chips with chocolate chips.
- Trail Mix Style: Swap half the chocolate for dried cranberries or chopped dried cherries.
Add sunflower seeds for extra crunch.
- Espresso Boost: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a mocha vibe.
- Spiced Cowboy Cookies: Stir in 1 teaspoon ground cinnamon and a pinch of nutmeg for warmth.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend and make sure oats are certified gluten-free. Chill the dough well for best structure.
- No-Nut Option: Skip the pecans and add extra chocolate chips or pumpkin seeds for crunch.
- Dark Chocolate + Coconut Flakes: Use dark chocolate chunks and unsweetened coconut for a less-sweet, bold flavor.
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FAQ
Do I have to chill the dough?
No, but it helps. Chilling keeps the cookies thicker and chewier and prevents overspreading, especially in warm kitchens.
Can I use quick oats?
It’s not ideal.
Quick oats absorb faster and can make the cookies dry and dense. Old-fashioned rolled oats give the best chewy texture.
How do I toast the pecans?
Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes, shaking once. Cool before adding to the dough.
Toasting boosts flavor and crunch.
Can I make them smaller or larger?
Yes. For smaller cookies, use about 1.5 tablespoons of dough and bake 8–10 minutes. For jumbo cookies, use 1/4 cup scoops and bake 14–16 minutes, watching the edges.
Why are my cookies flat?
Likely warm dough, overmelted butter that wasn’t cooled, or too little flour.
Chill the dough, cool the butter to warm-not-hot, and measure flour accurately by spooning and leveling.
Can I reduce the sugar?
You can cut total sugar by about 1/4 cup without major texture issues. Any more and the cookies may spread less and taste less chewy-caramel. Consider using more dark chocolate to balance sweetness.
What if I don’t like coconut?
Swap coconut for more oats or chopped nuts.
The texture will change slightly but the cookies will still be delicious.
How do I keep them soft?
Don’t overbake, store airtight, and add a slice of sandwich bread to the container. The cookies absorb moisture from the bread and stay soft longer.
Wrapping Up
These chewy, loaded cowboy cookies deliver big flavor with minimal fuss. They’re sturdy enough to pack, crowd-pleasing at any gathering, and easy to tweak to your taste.
Keep a batch of dough balls in the freezer and you’re always 15 minutes away from fresh, warm cookies. Once you try them, they’ll become a regular in your baking rotation.
Cowboy Cookies Recipe Chewy Loaded and Easy to Make - Big, Bold, and Crowd-Pleasing
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 2 cups old-fashioned rolled oats (not quick oats)
- 1 1/2 cups semisweet chocolate chips or chunks
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (toasted if possible)
- Optional: flaky sea salt for topping
Instructions
- Preheat and prep. Set the oven to 350°F (175°C).Line two baking sheets with parchment paper. If your kitchen is warm, plan to chill the dough for 20–30 minutes before baking.
- Melt the butter. Melt the butter and let it cool until just warm to the touch. This helps the sugars dissolve and gives you a glossy, cohesive dough.
- Mix wet ingredients. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly thick, about 1 minute.Whisk in the eggs one at a time, then stir in the vanilla.
- Whisk the dry ingredients. In a separate bowl, combine flour, baking soda, baking powder, and salt. Whisk to evenly distribute the leavening and salt.
- Combine. Add the dry mixture to the wet ingredients. Stir with a spatula until just blended.Don’t overmix; stop when you no longer see streaks of flour.
- Fold in the good stuff. Gently fold in oats, chocolate chips, coconut, and pecans. The dough will be thick and chunky—that’s perfect.
- Chill briefly (recommended). Cover and refrigerate the dough for 20–30 minutes. This helps control spread and deepens flavor.If skipping the chill, expect slightly thinner cookies.
- Scoop. Use a 2-tablespoon scoop for standard cookies or 3 tablespoons for bakery-size. Space them 2–3 inches apart on the baking sheets.
- Top and bake. If you like, press a few extra chips on top and sprinkle with a pinch of flaky sea salt. Bake 10–12 minutes for smaller cookies or 12–14 minutes for larger ones, until edges are set and lightly golden but centers still look soft.
- Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack.They’ll continue to firm up as they cool, staying chewy in the middle.