Name: Cowboy Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 cups old-fashioned rolled oats; 1 cup semisweet chocolate chips; 1 cup chopped pecans or walnuts; 1 cup shredded sweetened coconut (optional)

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I make these Cowboy Cookies when I want a hearty, loaded cookie packed with oats, chocolate chips, nuts, and a hint of coconut. They are thick, chewy, slightly crisp around the edges, and full of texture in every bite. I love how each ingredient adds something special, creating a rich and satisfying homemade treat.

Cowboy Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 cups old-fashioned rolled oats

1 cup semisweet chocolate chips

1 cup chopped pecans or walnuts

1 cup shredded sweetened coconut (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.

In a large bowl, I cream the softened butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy. I beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients into the wet mixture, stirring gently until just combined.

Next, I fold in the oats, chocolate chips, chopped nuts, and coconut if I decide to use it. I make sure everything is evenly distributed throughout the dough.

I drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. I bake the cookies for 10–12 minutes, until the edges turn golden while the centers remain soft.

I let the cookies cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.

Servings and timing

This recipe makes about 24 cookies.

I spend about 15 minutes preparing the dough and 10–12 minutes baking each batch. In total, I usually have the cookies ready in about 30 minutes, depending on how many batches I bake.

Variations

I sometimes substitute walnuts for pecans or use a mix of both for extra texture. When I want deeper flavor and extra chewiness, I add one tablespoon of molasses to the dough. If I prefer a dairy-free version, I use dairy-free butter and chocolate chips. I also like adding a pinch of cinnamon for a warm, subtle spice.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I sometimes place a slice of bread in the container.

If I want to enjoy them warm again, I microwave a cookie for about 8–10 seconds. For longer storage, I freeze the baked cookies for up to 3 months and thaw them at room temperature before serving.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough and refrigerate it for up to 48 hours. I let it sit at room temperature for a few minutes before scooping and baking.

Can I freeze the cookie dough?

I scoop the dough into balls and freeze them on a baking sheet. Once frozen, I transfer them to a freezer bag and bake straight from frozen, adding an extra 1–2 minutes to the baking time.

Why are my cookies spreading too much?

If my cookies spread too much, I check that the butter was not overly soft or melted. Chilling the dough for 30 minutes usually helps control spreading.

Can I skip the coconut?

Yes, I sometimes leave out the coconut entirely. The cookies still turn out delicious and chewy.

How do I keep the cookies soft?

I avoid overbaking them and remove them when the centers are still slightly soft. Proper storage in an airtight container also helps maintain their texture.

Conclusion

I find these Cowboy Cookies to be the ultimate loaded cookie recipe. They are chewy, rich, and packed with flavor in every bite. I love how adaptable they are, and I enjoy making them for family gatherings or simple weekend baking. Once I start baking these cookies, they quickly become a favorite in my kitchen.

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Cowboy Cookies

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Author: Cheryl
Total Time: 30 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Hearty, loaded Cowboy Cookies packed with oats, chocolate chips, nuts, and coconut. These cookies are thick, chewy, slightly crisp on the edges, and full of rich texture and flavor in every bite.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the oats, chocolate chips, chopped nuts, and coconut (if using) until evenly distributed.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers remain slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.