If you love chewy, crunchy, and flavor-packed cookies, then you need to try Cowboy Cookies! These hearty, oversized cookies are loaded with oats, chocolate chips, coconut, pecans, and warm spices, creating the perfect chewy-crunchy balance in every bite.
Originally made famous by former First Lady Laura Bush, these cookies are big, bold, and packed with texture—the perfect treat for cookie lovers!
Why You’ll Love These Cowboy Cookies
✔️ Thick, Chewy, & Crunchy – A perfect mix of textures!
✔️ Loaded with Goodness – Oats, pecans, coconut, and chocolate in every bite.
✔️ One-Bowl Recipe – Quick and easy with minimal cleanup.
✔️ Perfect for Sharing – Make them extra large for bakery-style cookies!
Ingredients (Makes 18-20 Large Cookies)
- 225g (1 cup) unsalted butter, softened
- 200g (1 cup) brown sugar
- 100g (½ cup) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 250g (2 cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 200g (2 cups) rolled oats
- 170g (1 cup) chocolate chips (semi-sweet or dark chocolate)
- 75g (¾ cup) shredded coconut
- 100g (1 cup) chopped pecans (or walnuts)
How to Make Cowboy Cookies
Step 1: Preheat & Prepare
- Preheat oven to 180°C (350°F).
- Line a baking sheet with parchment paper.
Step 2: Cream the Butter & Sugar
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
Step 3: Mix the Dry Ingredients
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture.
Step 4: Add the Mix-Ins
- Stir in oats, chocolate chips, coconut, and pecans until evenly combined.
Step 5: Scoop & Bake
- Scoop dough into large balls (about 3 tbsp each) and place on the baking sheet, leaving space between them.
- Bake for 12-14 minutes until edges are golden brown.
- Let cool for 5 minutes on the tray before transferring to a wire rack.
Nutritional Information (Per Cookie, Approximate)
- Calories: ~250 kcal
- Protein: 4g
- Carbs: 32g
- Fat: 12g
- Fiber: 2g
(Values may vary based on ingredient brands.)
Tips & Variations
✅ Extra Chewy? – Chill the dough for 30 minutes before baking.
✅ Gluten-Free? – Use a gluten-free flour blend.
✅ Nut-Free? – Skip the pecans and add more oats or chocolate.
✅ Make Them Jumbo – Use ¼ cup of dough per cookie and bake for 16-18 minutes.
Storage & Freezing
- Store cookies in an airtight container at room temp for 5 days.
- Freeze Dough: Roll into balls and freeze for up to 3 months. Bake directly from frozen, adding 2 extra minutes.
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