Description
Cowboy Cookies are a delightful combination of chewy oats, rich chocolate chips, crunchy pecans, and optional shredded coconut, all baked to golden perfection. These cookies offer a hearty texture and a comforting, sweet flavor that’s perfect for any occasion or snack time.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Mix-Ins
- 1½ cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
- ¾ cup chopped pecans
- 1 cup shredded coconut (optional but recommended)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare two baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt until evenly mixed. Set aside.
- Cream butter and sugars: Using a mixer, beat the softened unsalted butter together with the granulated sugar and light brown sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This step incorporates air to create a tender cookie texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing after each addition just until combined. Then stir in the vanilla extract to enhance the flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet butter mixture, mixing continuously until fully incorporated, avoiding overmixing to keep cookies tender.
- Fold in mix-ins: Gently stir in the oats, chocolate chips, chopped pecans, and shredded coconut until they are evenly distributed throughout the cookie dough.
- Portion the dough: Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing the mounds approximately 2 inches apart to allow room for spreading.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 9 to 11 minutes, or until the edges are lightly browned and the centers appear set.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely, ensuring they set properly and maintain their chewy texture.
Notes
- For chewier cookies, reduce baking time slightly and watch for edges to just turn golden.
- Shredded coconut is optional but provides a lovely texture and flavor complement.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- To make dairy-free, substitute butter with vegan butter or coconut oil.
