Best cowboy cookies! This easy cowboy cookie recipe makes chewy oatmeal cookies packed with coconut, pecans, and chocolate chunks. 
Sometimes it’s nice to make just a basic oatmeal cookie. Something simple and comforting and easy.
Other times, it’s nice to make a cookie that’s loaded with all sorts of good things – like monster cookies or these cowboy cookies.
These cowboy cookies are soft, chewy oatmeal cookies that have plenty of chocolate chunks, pecans, and coconut in them.
What are cowboy cookies?
Cowboy cookies are oatmeal cookies that have pecans, chocolate chips or chunks, and coconut in them.
There are lots of variations, and some recipes include peanut butter, corn flakes, M&M’s, or other ingredients.
This cowboy cookie recipe, though, is a traditional recipe that just has the basics in it.
How to make cowboy cookies
Begin by melting the butter. I recommend melting the butter most of the way and then whisking it to finish melting.
It takes 40 seconds in my microwave. You don’t want the butter to be hot and sizzling. It should look like the butter in the second picture once it’s melted.
Next, add the brown sugar.
Whisk in the brown sugar until combined.
Then, add the egg, egg yolk, and vanilla. Whisk in until combined.
Add the flour, baking powder, baking soda, and salt. Whisk in until combined.
Whisk in the oats until combined.
Add the pecans, coconut, and chocolate chunks. Mix in until incorporated.
Scoop the dough and place on prepared baking sheets, spacing about 2-inches apart.
Do I have to use chopped baking chocolate?
No, you can use 10-12 ounces semisweet (or milk or bittersweet) chocolate chips instead.
How to store
Store the cookies in an airtight container or resealable bag.
How long will the cookies keep?
The cookies will keep for 3-4 days.
More cookie recipes!
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Cowboy Cookies
Ingredients
- 3/4 cup butter (melted¹)
- 1 ½ cups light brown sugar (packed)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour²
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt³
- 1 ½ cups old-fashioned oats
- 4 ounces semisweet baking chocolate⁴ (chopped)
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Add the melted butter and brown sugar to a large mixing bowl, and whisk until well-combined.
- Whisk in the egg, egg yolk, and vanilla until well-combined.
- Add the flour, baking powder, baking soda, and salt. Whisk in until just combined.
- Whisk in the oats just until incorporated.
- Add the baking chocolate, pecans, and coconut, and whisk in until combined.
- Drop by 1.5 tablespoon scoops (medium cookie scoops) 2 inches apart on prepared baking sheet.
- Bake 8-14 minutes. The cookies should be light golden brown at the edges but look underdone in the middle. This will help to keep them soft and chewy.⁵
Video
Notes
- I recommend melting the butter most of the way and then whisking to finish melting the butter. It takes about 40 seconds in my microwave.
- Be sure to either weigh or sift or stir the flour, lightly spoon into the measuring cup, and then level to avoid packing in the flour.
- Or 1/4 teaspoon table salt.
- Or 12 ounces semisweet chocolate chips
- Overbaking the cookies will give you a crunchier cookie.
- Nutrition values are estimates.
Connie says
I just baked a batch and they were gone before they could cool. Everyone gave them two thumbs up.
Kate says
Yay! I’m glad that they were a hit!
Kara says
Can you simply omit the oats if you only have instant oats?
Kate says
No, unfortunately, that won’t work. The ratios will be off, and you’ll end up with runny cookies. You can try using the instant oats, or I’d be happy to recommend a different recipe for you.
Amanda says
Can I freeze the dough?
Kate says
You can! I recommend freezing the scoops on a tray and then putting them in a freezer-safe container once they’re frozen. The baked cookies also freeze well.
Lisa says
I made these with Bob’s redmill paleo flour (almond based) for a gluten free version. Also used Lilly’s sugar free chocolate chips and unsweetened shaved coconut. They were AMAZING!!! So many wonderful flavors together in one cookie. This is now my favorite cookie of all time! Thanks for the recipe!
Kate says
Yay!! I’m so glad that they worked out well for you! Thank you for sharing your notes!
MaryAnn says
What can you use if you do not have kosher salt?
Kate says
Hi! You can use table salt. You’ll want to use half the amount, so you’ll only need to use 1/4 teaspoon.
Angela Quintero says
Hello!! Thank you for this amazing recipe , do you know long the batter can be kept on the refrigerator
Kate says
Hi! Thank you! The cookie dough is best used within 3 days (in the fridge). The cookie dough *can* be kept in the fridge for longer than that, but the quality starts to deteriorate after 3 days. Hope that helps!
Chantel H says
Hi! Just wondering if “minute oats” can be used in this recipe? Thanks!
Linda Steinquist says
The Cowboy Cookie recipe. I have yet to make Today is Friday July 31,2020. I’m a Senior Citizen and Disabled. I can’t get around too well. But this Cowboy Cookirecipe sounds so yummy! I do have a question for you. If you don’t have Coconut can you add more Chocolate C hips in place of the Coconut?
Kate says
Thank you! You can omit the coconut if you don’t have it. I’m afraid that if you have too much chocolate in the batter that the cookies may want to break apart.
Teri says
AMAZING cookies! I love the flavor combination and texture of these. I was looking for something with a little more flavor than the standby chocolate chip cookie, and this is it!! I didn’t have any issues with the dough or baking them, but also I didn’t follow the recipe exactly (typical!). I added 2 eggs and a tbsp more butter to make sure the dough was soft. Definitely a keeper!
Kate says
Thank you so much! I’m glad you liked the cookies. =)