After cleaning up the lunch dishes on Sunday afternoons, I often find myself putzing around the kitchen looking for something to bake. My sweet tooth can be very demanding, and I often give in without a great deal of convincing. Today I revisited an old favorite chocolate chip cookie dough recipe, and used it as a base for these incredible Cowboy Cookies.
It took me a few batches to get them just right, as they needed a lot less flour than I anticipated, probably due to the addition of rolled oats. I wanted them to have a crisp edge and chewy center, loaded with mix-ins and larger than life. Success! Here is what you need to make them:
In addition to the chocolate chips, these Cowboy Cookies are packed with rolled oats, chopped pecans, and sweetened shredded coconut. The coconut flavor does not dominate in this recipe but instead adds a certain chewiness and texture that is hard to obtain without. I suspect even coconut naysayers would enjoy these Cowboy Cookies immensely, but it might take some deception in order to get them to give them a try, so I’ll let you make the call on that moral dilemma.
Why are they called Cowboy Cookies?
It may have something to do with how much dough goes into each cookie. For this recipe, you’ll aim for three tablespoons of dough in each cookie. They also have a very pleasing hearty texture, and I’m sure would taste delicious after a long day rounding up cattle or blazing a trail. But for us non-cowboy types, they are just as delicious after a long day of mothering, gardening, homeschooling, grand-parenting, office-working, teaching, planning, organizing, or whatever day’s work you call your own.
Please note that this recipe calls for melted butter. I know this isn’t what we typically do. As informed, seasoned bakers, we know that butter for baking should be softened at room temperature. I assure you, in this case, you may melt your butter and expect beautiful results, though I’m not sure why it works!
Please be sure to use old fashioned oats rather than quick cooking oats as the latter do not measure in the same way and will absorb more liquid in the batter, causing your cookies to be thick and stiff.
I also like to make sure that my pecans are chopped on the finer side. If they are too coarse, they don’t incorporate as well into the dough. I do love the flavor they add, as well as the additional crunch. You could also substitute walnuts if you prefer.
I hope this recipe finds you enjoying a slow, relaxing Sunday afternoon, and if you happen to be craving a little baking project like me, I hope these delicious Cowboy Cookies satisfy your very heart’s desire. Give them a try, and don’t forget to share! Happy baking, sweet friends.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
These delicious Cowboy Cookies are larger than life and packed full of hearty mix-ins like pecans, rolled oats, and coconut. Happy baking!
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup old fashioned rolled oats
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, mix melted butter, granulated sugar, and brown sugar together on medium speed until smooth. Add egg and vanilla and mix again.
- In a medium bowl, whisk flour, salt, and baking soda together. Add to the electric mixing bowl and mix until almost combined.
- Stop the mixer and add oats, coconut, pecans, and chocolate chips. Mix until everything is evenly incorporated into the dough, but be careful not to over mix.
- Scoop the dough into balls with 3 tablespoons of dough each, and then place them on the prepared baking sheet, six at a time.
- Bake the cookies for 13-15 minutes, or until the edges look golden brown and the very center of the cookies look a bit pale and soft.
- Allow them to cool on the baking sheet for 3 minutes, then transfer them to a cooling rack. Store in an airtight container once they are completely cooled.
- Serving Size: 1 Cookie
- Calories: 304
- Sugar: 25g
- Sodium: 222mg
- Fat: 17g
- Saturated Fat: 8.8g
- Unsaturated Fat: 7.2g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2.3g
- Protein: 3.3g
- Cholesterol: 36mg