Cowboy Cookies are a soft and chewy oatmeal cookie loaded with pecans, chocolate, and
coconut. These classic cookies are easy to make and freeze well, making them the ultimate
Servings: 45 servings
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ (186g) cups all-purpose flour
- 1 cup (113g) unsalted butter, softened
- 1 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (240g) quick cooking oats
- 1 cup (96g) chopped pecans
- 1 cup (90g) shredded sweetened coconut
- 1 ½ cups (255g) chocolate chips
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes.
Mix in eggs and vanilla and beat until smooth.
Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in pecans, chocolate chips and coconut.
Scoop 2 tablespoon sized balls of dough and place on prepared cookie sheets, 2-inches apart.
Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container for up to 2 months.
- You can use any flavor chocolate chips you like.
- Substitute walnuts if you prefer them to pecans.
- Be sure to use sweetened shredded coconut - found in the baking aisle.
Serving: 1serving | Calories: 144kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 119mg | Potassium: 67mg | Fiber: 1g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 0.4mg