Description
Classic Cowboy Cookies packed with oats, chocolate chips, pecans, and shredded coconut for a delightful, chewy texture and rich flavor. Perfectly spiced with cinnamon and baked to golden perfection.
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
Mix-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 the Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 3 minutes. This will create a smooth base for your cookie dough.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing just until combined after each addition. Then stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until well combined and forming a dough.
- Mix in Oats, Chocolate Chips, Pecans, and Coconut: Fold in the old-fashioned rolled oats, semi-sweet chocolate chips, chopped pecans, and shredded coconut to distribute them evenly throughout the dough.
- Portion the Dough: Drop dough by rounded tablespoons onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the cookies are lightly browned around the edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- Using room temperature eggs helps the batter to mix more evenly.
- Shredded coconut is optional but adds a wonderful texture and flavor.
- Ensure cookies are spaced properly on the baking sheet to avoid them sticking together.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
