Description
These classic Cowboy Cookies are chewy and packed with hearty oats, semi-sweet chocolate chips, crunchy pecans, and optional shredded coconut, making them a perfect treat for any occasion. With a balanced blend of cinnamon and a tender cookie base, these cookies deliver a delightful mix of flavors and textures in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1½ cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
- ¾ cup chopped pecans
- 1 cup shredded coconut (optional but recommended)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This ensures all dry components are evenly distributed.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with both granulated and light brown sugars until light and fluffy, approximately 3 minutes. This step aerates the mixture for a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing just until combined after each addition. Stir in the vanilla extract for enhanced flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until thoroughly combined but avoiding overmixing to keep the cookies tender.
- Fold in Add-ins: Gently stir in the old-fashioned oats, semi-sweet chocolate chips, chopped pecans, and shredded coconut (if using), evenly distributing these mix-ins throughout the cookie dough.
- Shape Cookies: Drop the dough onto the prepared baking sheets by rounded tablespoons, spacing each about 2 inches apart to allow room for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are lightly browned. The centers may look slightly soft but will set as they cool.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For chewier cookies, slightly underbake by taking them out right when edges brown.
- Substitute pecans with walnuts if preferred or to alter nutty flavor.
- Shredded coconut is optional but adds a lovely texture and flavor contrast.
- Ensure butter is softened to room temperature for optimal creaming.
- Store cookies in an airtight container at room temperature for up to 5 days.
