Cowboy cookies are thick, chewy, and packed with tasty mix-ins like shredded coconut, chocolate chips, and chopped pecans! Loaded with flavor, they taste like they are fresh from the bakery! These easy cookies are a real crowd-pleaser and perfect for any occasion.
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Instructions
To get started, preheat your oven to 400°F (205°C) and line a baking sheet(s) with parchment paper or a silicone baking mat.
In a dry medium-sized skillet, add your chopped pecans and toast them over medium heat until fragrant. Immediately remove them from the heat and transfer the pecans into a clean bowl to stop the toasting. Set aside.
In a large mixing bowl (or using your stand mixer), cream together the butter, brown sugar, and white sugar on low speed. Once combined, increase the speed to medium and beat the mixture until nice and smooth.
Add in the eggs, one at a time, and beat between each addition. Then, mix in the vanilla, cinnamon, baking powder, baking soda, and salt. Mix until combined.
Next, gradually add in the all-purpose flour and beat until just combined.
Use a rubber spatula to gently fold in the oats, chocolate chips, pecans, and shredded coconut.
Roll your dough into equal-sized balls (about ¼-cup of dough each) and space them out on the prepared baking sheets.
Bake in the oven at 400°F (205°C) for 15-17 minutes, turning the cookie sheets halfway through baking. If you are making smaller cookies, adjust the baking time accordingly.
Once the tops have begun to brown, remove the cookies from the oven and allow them to cool on the pans for 15 minutes before transferring them to a wire rack to cool completely.
Notes
If you want your cookies to be extra thick, pop them into the freezer after forming them into balls for about 20 minutes. This will slow down the spreading process and they will remain thicker.
Using room temperature ingredients helps the butter to cream together with the sugar into an ultra-smooth consistency. This will yield the best cookies. It also helps your cookies to bake quickly and evenly.
Measure out your all-purpose flour by fluffing it up with a fork and then using a spoon to scoop it into your measuring cup. Finally, use a knife to level off the top. This ensures that you are not overpacking the flour, causing cookies that are overly dense.
To store: Keep your cookies at room temperature in a sealed container or Ziploc bag for up to 4 days.
To freeze: Place your baked cookies into a sealed container and store them in the freezer for up to 3 months. Allow them to defrost before enjoying them.
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