Last updated on
Cowboy Cookies – crispy on the outside and soft on the inside, these Cowboy Cookies are filled with chocolate chips, oats, toasted coconut and toasted pecans.
Best Ever Cowboy Cookies
I love an easy, quick-to-whip-up dessert and cookies always fit the bill! I’m a sucker for chocolate chip cookies, but decided to level up my Soft and Chewy Chocolate Chip Cookies and turn them into Cowboy Cookies.
What Are Cowboy Cookies?
While the origins of a Cowboy Cookie are not entirely known (some say cowboys were eating something similar in the 1800s while out on the trail), they were made popular by former First Lady Laura Bush. Back in 1992, Family Circle magazine started a political bake-off during election year, where presidential candidates released family recipes during their campaign. To up the ante, Family Circle asked the wives of each candidate to submit recipes and then readers baked both and voted for their favorite. The results of the bake-off almost always predicted the winner of the election too!
In 2000, Laura Bush debuted her Cowboy Cookies, beating out Tipper Gore’s gingersnap cookie recipe. These oat-filled, pecan-filled, coconut-filled chocolate chip cookies have been a crowd favorite ever since.
How Do You Make Cowboy Cookies?
To create my Cowboy Cookie recipe, I started with my Soft and Chewy Chocolate Chip Cookie recipe. To account for the oats, pecans and coconut, I removed a cup of flour and added more leavening agents, as well as cinnamon. I love cinnamon in my cookies!
To make Cowboy Cookies, you’ll make a basic chocolate chip cookie recipe and dump in all the extras. I toasted my pecans and coconut to amp up the flavor, but it’s not necessary.
While these cookies bake and cool on the thinner side, the texture is perfection! Crispy around the edge and soft and chewy in the center.
Ingredients You Need to Make Cowboy Cookies
- Unsalted butter
- Granulated sugar
- Brown sugar
- Shredded coconut
- Chocolate chips
- Old fashioned rolled oats
- Baking powder
- Baking soda
Can I Substitute the Pecans in Cowboy Cookies?
Yes, you can absolutely switch out the pecans for another nut of your choice. Walnuts would be the perfect replacement. If you have nut allergies and can’t do any nuts, I’d recommend replacing the nuts with Rice Krispie cereal or additional coconut and oats.
What Cookie Scoop Should I Use?
I like to use 2.25″ cookie scoop for my cookies. THIS brand is one of my favorites.
You can certainly use a smaller scoop. Just make sure to adjust your time by a few minutes – closer to 8 to 10 minutes.
Best Cookie Recipes
In the mood for more cookies? I’ve got you covered! Give these favorites a try:
- Peanut Butter Banana Chocolate Chip Cookies
- Irresistible Peanut Butter Cookies
- Copycat Levain Bakery Chocolate Peanut Butter Chip Cookies
- Copycat Magnolia Cookie
- Guilt-Free Protein-Packed Chocolate Chip Cookies
Chocolate chip cookies with oats, toasted pecans, toasted coconut and a hint of cinnamon.
- 2 1/2 cups (300) g all-purpose flour
- 2 teaspoons (5.2 g) ground cinnamon
- 1 1/2 teaspoons (6 g) baking powder
- 1 1/2 teaspoons (6 g) baking soda
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter slightly cold
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar packed
- 2 large or extra large eggs slightly cold
- 2 cups (300 g) semi-sweet or dark chocolate chips
- 2 cups old fashioned rolled oats
- 1 cup toasted coconut
- 1 cup toasted pecans
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars until smooth, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl and mix for an additional 30 seconds.
- With the mixer on low speed, add the flour mixture. Mix until combined.
- Stir in the chocolate chips, oats, toasted coconut and toasted pecans.
- Using a 2.25-inch cookie scoop, scoop balls of dough onto the cookie sheet. Bake for 12 to 14 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.