Cowboy Cookies {New and Improved}
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.
What Makes a Cowboy Cookie a Cowboy Cookie
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.
Don’t Over Mix the Cookie Dough
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.
A Texturally Perfect Cookie
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.”
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!
Cowboy Cookies
Ingredients
- 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)
Instructions
- 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).
Notes
Recommended Products
Recipe Source: adapted from this favorite recipe
74 Comments on “Cowboy Cookies {New and Improved}”
These are sooo good!! I get special requests from friends to make these cookies. They are great as is but at Christmas I added chopped dried cherries to one batch and those were a great variation too!
These are some GOOD cookies! I, like many others, have an issue with coconut texture- so I replaced the coconut with equal parts Rice Krispies. And the toasting the nuts in the microwave – genius! I will be making these cookies over and over again!
I can’t believe I haven’t tried these before today- they are wonderful! I made them as written except threw in a handful of heath bits that needed using up. These cookies have the best texture, crisp on the outside but still soft and chewy. I love a bar cookie, but you just can’t get the same texture range as a cookie cookie, even when the ingredients are similar. Love, love, love these! My husband just looked at the clock and said how disappointed he was that it was too close to dinner to eat another cookie… Thanks for another winner!
These are great! I had every intention of putting pecans in, but ended up having none. I left them out and didn’t sub anything for them. I also used quick oats and reduced as you suggested. I also used unsweetened coconut flakes because I don’t like the taste of the sweetened ones and the cookie was still delicious with all the flavors minus the pecans. My cookies with butter typically spread, so I also cooked them on 375 and used butter that was softened, but not super soft. I will definitely make these again and try different additions like cranberries, pretzel pieces, etc. Thanks!!
Omg. These cookies are wonderful. They are so soft and big and melt in your mouth on every bite!
I followed the directions to a ‘T’, and they turned out wonderful! Not greasy, soft-ish and delicious. Thank you!
Wow! I tried this recipe for a cookie swap. I’m not big on sweets and I really dislike coconut and oats. However, somehow, with all the ingredients combined these are AMAZING
I forgot to rate with my original posts! Truly 5 stars!
Made a half batch to test. The first spread out too much, so I turned up the heat. Second batch, from the fridge, spread out. Looks like the last tray will also spread. Cookies are greasy. My search continues.
Are you sure you didn’t use the full amount of butter for only a half batch because I’ve made these cookies lots of times and they aren’t greasy at all and don’t spread. Maybe try them again? They’re phenomenal.
I made these for a work event. Every single person who had one or five could not say enough good things about this cookie!
I’m making them again for a charity event at work. We hold a bake sale (600 employees on site) and my employer matches 100% what we make for No Kid Hungry. The size of this batch and charging $2/ cookie will make for a nice donation.
That’s amazing, Patrice! So awesome that these cookies are being made and sold for a good cause!
These are by far the best cookies EVER!! I accidentally bought the small chocolate chips but I think my mistake just enhanced every bite! Thanks Mel for this new and improved recipe!
These are ridiculously delicious! Made myself freeze them right away so I wouldn’t eat more than the four hour did eat! They came out perfect,…didn’t over mix! Love your blog since the beginning!!
Made these for our Cookie Friday and they were a hit with all of the neighborhood kids! I skipped the nuts, but want to make them for myself with the pecans.
My family loved these! I’m not a big fan of cinnamon in my cookies so I omitted that and they turned out great!
Made these today with my two and five year old. Turned out delicious and a great snack while doing school. Made as written and so good! We had a ton of cookies -4-5 dozen so mine were probably on the small side
Made these for a pack of hungry teens and they loved them! So good!!
Delicious cookies! Huge hit with my family! Omitted cinnamon as a personal preference but followed everything else in the recipe 🙂 Thanks Mel!
The taste is heavenly, but I believe they were baked too long and came out hard as a rock. Even so, rest assured they won’t go to waste and they will be made again!!! 🙂
I’ve made at least 12 of your recipes over the last month. We’ve loved them all! I had to share that after one bite, my husband deemed these cookies “the best man cookies” ever! Thank you for sharing such great recipes. Because I’m not a fan of coconut, made a pan without coconut then added the coconut into the rest of the mix and it worked perfectly.
Haha, love your husbands comment and praise, Whitney! Thanks for sharing!
Everyone loved these cookies!
Amazing! We loved these and all of my family who said they don’t like nuts loved these with toasted pecans! Again Mel, you absolutely slayed this recipe redo! Much better without the corn flakes and I liked those too! Thanks for being my go to for recipes I can count on to turn out delicious every single time!
Thank you so much, Kathy!
I have never toasted nuts to put into cookies before. I normally leave the nuts out because my husband says he doesn’t like them, but I toasted pecans and put them in these cookies and everyone (including my husband) loved them! SO, SO SO good! There are a new favortie!
Thanks, Jen! I think, now that you say it, that’s the key for me, too. Toasted nuts make all the difference!
So I didn’t have coconut flakes or pecans but I subbed them with Rice Krispies and they turned out so so so good! Thank you for always being my go-to recipe place for anything and everything!
Our families favorite cookie! I added almonds and pecans which turned out delicious!
Ahh I really hate the texture of coconut but it calls for a substantial amount. If I completely remove the coconut will the cookies still turn out?
I subbed the coconut with Rice Krispies and it turned out really good. It gave the cookies a nice texture and taste.
Fun substitution!
You might need/want to increase the oats or flour just a bit if eliminating the coconut completely.
I made these today and really enjoy them. Great combination of flavors and textures. Can’t wait for the kids to get home from school to try them!
I made this recipe to take on a canoe trip with friends. They were a hit and are still good days after baking. I found them a bit too sweet, so will use unsweetened coconut next time. Will definitely add this recipe to favourites!
Thanks for the nutrition info!
It was my turn to bring treats for congregational choir yesterday, so I made these. One of the kids in the choir asked what kind of cookies they were so I described them as “chocolate chip, pecan, and coconut” and said they were called “Cowboy Cookies”. This little gal’s mother immediately asked if it was the “recipe from Mel’s”. This is not the first time we’ve shared “Mel recipe” results with each other. Thanks for helping me forge bonds with new friends here in in Colorado!
A delicious cookie! I used unsweetened coconut (because it was what I had) and toasted walnuts (ditto). The texture is just right – chewy AND crispy somehow. I made much smaller cookies (heaping tablespoon). This old cowpoke no longer burns all the calories that she used to and needs smaller treats. I baked them the same amount of time as in recipe. Thanks for another winning recipe!
Haha, loved your cute comment and so happy you enjoyed these! As a fellow cowpoke who probably could do with smaller cookies, I admire your self-control!
Oh my goodness!!! This pregnant lady has been craving this cookie since it was posted and I finally made it today!! Most definitely not disappointed. Delightfully soft and chewy at the same time. Ate one sightly warm and gooey and plenty after cooled and they were both equally amazing. Mel you slayed this one!
Thanks so much, Sarah! Only wish we were neighbors and I’d make these FOR you and your cute pregnant self.
A new favorite!
Thanks, Marie!
The toasted pecan flavor in this recipe takes the cookies to the next level! These cookies are the perfect combination of sweet, salty, chewy nutty goodness! Will definitely be making again! Thanks for a great recipe!
Thanks for taking the time to leave a review, Chelsey! I agree about the toasted pecans – next level delicious!
Perfection and perfect timing! If you are craving a cookie but not sure what kind- you must make these! Mel, I appreciated the tips on toasting nuts and increasing flour and oven temp. My oven seems to be low at 350 so I increased temp to 375 and increased flour by 1/4 cup to avoid flat cookies. I had almonds, so toasted them and used mini chocolate chips. These are SO are delicious and a step up from plain chocolate chip cookies! Just the cookies we needed after dropping my son off at college for the first time -we needed a distraction:( So my husband suggested we send our son half the cookies so we don’t eat all of them! I will see how well the cookies traveled the 100-mile jouney to campus!!
Love your detailed notes, Beth! Thank you! And from one momma heart to another (I just sent my oldest to Brazil for two years), I hear you on distractions!! I love that your son started off his college year with these cookies!
Hi Mel! I’m just curious what’s new and improved about these? I love all your cookies recipes!
Hi Brittany – I called them new and improved because I have an OLD recipe for cowboy cookies on here that calls for cornflakes and a few other different ingredients. I wanted to leave that old recipe up (because a lot of people love it – and so do I!) but wanted to post a recipe for a more classic cowboy cookie. Hence this one! Hope that helps. 🙂
My new favorite cookie!!! So good and the dough is even better
So happy to hear that – thanks for letting me know (I agree about the dough – dangerous!)
Made these yesterday, so good!!
Thanks, Sharon!
Can’t wait to try these for my church social this weekend. The tip for tosating nuts sounds simple I will try that also.
Thank you so much!
Hope they were a hit, Barbra!
Made these last night! Sooooo delish! I omitted the nuts this time because I only have walnuts in the shell and nobody got time for that! I will try again once I get to that or just buy some pecans! ❤️❤️ Thank you for posting!
Haha, good call on shelling the walnuts. NO THANK YOU.
Delicious! We wanted cookies tonight but something different than just basic choc chip- these are perfect! My husband ate 5 right away
Yay! So happy to hear you guys loved them! Thanks, Kaylee!
Loved the toasted pecans that added so much to the flavor. Delicious!
Thanks, Janeal!
HUGE win in my house today! I greeted my elementary schoolers at the school bus stop with a plate of these (GF though) fresh from the oven–because I didn’t want them to know there were nuts and coconut in them–and they LOVED them. I think we’ve stumbled on the perfect post-cross-country refueling cookie!
Thanks for posting!
Which GF flour do you use?
You can probably use any off the store shelf, but for various reasons I make my own blend using a recipe from the America’s Test Kitchen How Can it Be GF cookbook.
This made me so happy to read, Catherine! Thanks for taking the time to let me know!
Cowboy’s famously love coconuts and used them in almost all recipes out on the range.
These are on my to make list! Tomorrow shall be the day for it!
*toasting
Have you tried roasting the coconut? Can’t wait to try these!
I haven’t toasted the coconut for these particular cookies but it would be a delicious variation!
Yum! Is there any issue with subbing unsweetened coconut versus sweetened?
You could definitely use unsweetened coconut! 🙂
These are similar to my husbands favorite cookies that have cornflakes in them. Have you tried cookies with cornflakes before?
Yes! Yummy! And you could definitely sub them in for one of the other ingredients (or in addition to although I don’t know if it will make the cookies more puffy).