Soft and chewy, these hearty cowboy cookies are delicious! The oatmeal cookie dough is loaded with coconut, toasted pecans, and chocolate chips. Yum!

I’m not normally a fan of nuts in cookies, but for these amazing cowboy cookies, I always make an exception!

The combination of all the texturally perfect ingredients makes these one of my favorite cookies ever.

One half cowboy cookie on top of two stacked cookies.

The cookie dough for these cowboy cookies is modeled after my favorite oatmeal chocolate chip cookie recipe, which means it is straightforward (no secret ingredients or chilling!) and simple.

What makes a cowboy cookie unique are the add-ins:

  • oats
  • coconut
  • chocolate chips
  • toasted pecans

You can find a variety of cowboy cookie recipes online that also include other ingredients like cornflakes or other crunchy ingredients (I have an VERY old recipe for one just like that). But the oats, coconut, chocolate and pecans are the most traditional for this cookie.

Oats, flour, and coconut in bowl with cookie dough.
Cookie dough in glass bowl with chocolate chips and pecans on top.

Did you know that it can mean death to a soft and chewy cookie if the dough is over mixed?

Don’t make that mistake! When mixing in the final ingredients to the cookie dough, mix just until combined and the ingredients are evenly distributed throughout the dough.

Sometimes I use a wooden spoon or even my hands for this step instead of using the super powerful electric mixer that can easily get out of hand. 😉

If the cookie dough is over mixed, the cookies can flatten while baking and end up thin and flat instead of soft and chewy.

Cowboy cookie dough with coconut, oats, pecans and chocolate chips in glass bowl.

These cowboy cookies bake up like a dream. Not too flat. Not too puffy.

{See the notes in the recipe about troubleshooting cookies that may flatten too much or stay too puffy.}

And they are a hearty cookie. Not in a way that makes them unappealing. But in a way that makes them dangerously desirable.

I sent a batch of these into my husband’s workplace last week, and he texted me within minutes of arriving saying: “everyone is going crazy for the cookies.”

Two cowboy cookies stacked on white parchment paper.

Adaptations and Substitutions

And because I know I’ll probably get asked this question: yes, you can leave out the nuts or sub in a different kind of nut, if you’d like.

Just make sure to toast the nuts before using! It makes a huge difference in flavor. I use this easy method to toast them in the microwave.

You can also play around with the chocolate chip and coconut amounts, as long as they stay within about 1/2 cup of the original amount, otherwise it could affect the outcome of the baked cookie.

And let me issue one final warning before ending this riveting blog post: be aware that your house is going to smell all sorts of amazing while these babies are baking. They have a toasty, delicious warmth to them that is unparalleled. Enjoy!

Warm cookie split in half with melted chocolate chips.

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Six Years Ago: Strawberry Cream Puff Cake 
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Eight Years Ago: My Mom’s Famous Calico Baked Beans 
Nine Years Ago: Amazing Gluten-Free Chocolate Cake with Whipped Chocolate Frosting
Ten Years Ago: Creamy Peanut Butter Tart 

Two cowboy cookies stacked with one cookie broken in half on top.

Cowboy Cookies

4.93 stars (53 ratings)


  • 1 cup (227 g) butter, softened (I use salted butter)
  • 1 cup (212 g) granulated sugar
  • 1 cup (212 g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 2 large eggs (100 g out of shell)
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (320 g) all-purpose flour
  • 2 cups (200 g) old-fashioned rolled oats (see note for quick oats)
  • 1 ½ cups (128 g) sweetened coconut flakes
  • 2 cups (340 g) semisweet chocolate chips
  • 1 to 1 ½ cups (120-180 g) chopped, toasted pecans (see note for toasting)


  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  • In a large mixing bowl with a handheld electric mixer (or in an electric stand mixer fitted with the paddle attachment), cream together the butter, granulated sugar, brown sugar, baking soda, baking powder, cinnamon and salt until light, creamy and well-mixed, about 1-2 minutes.
  • Add the eggs and vanilla, and mix well, scraping down the sides of the bowl as needed.
  • Add the flour, oats, and coconut, and mix until just combined. A few dry streaks are ok. Add the chocolate chips and pecans and mix until evenly combined (don't over mix).
  • Roll the dough into 2- or 3-tablespoon size balls (I use a #40 cookie scoop), place several inches apart on the prepared baking sheets. Bake for 10-11 minutes until just set (don't over bake).


Toasted Nuts: this is my go-to method for toasting nuts (easy in the microwave!).
Flattening Cookies: if your cookies are flattening too much in the oven, try increasing the oven temperature by 15-25 degrees or adding a bit more flour. If your cookies are staying too puffy in the oven, try decreasing the oven temperature by 25 degrees or adding less flour (or making sure not to pack the flour into the measuring cup if not using a scale).
Oats: quick oats can be subbed for the old-fashioned oats for a less “oaty” texture. If doing so, I’d recommend, decreasing the quick oats to 1 3/4 cups. The smaller size of the quick oats means more oats will pack into a cup, which could lead to a cookie that is dry or puffy (not flattening as well). 
Serving: 1 cookie, Calories: 245kcal, Carbohydrates: 28g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 24mg, Sodium: 148mg, Fiber: 2g, Sugar: 17g

Recipe Source: adapted from this favorite recipe