These delicious Cowboy Cookies are packed with chocolate chips, oatmeal, chopped pecans, and coconut. They have a slightly crispy exterior and a soft, chewy interior, making them a perfect treat for any occasion.
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned oats
- 1 ½ cups semisweet chocolate chips
- ¾ cup chopped pecans
- 1 cup shredded coconut (optional, but highly recommended)
INSTRUCTIONS
- Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Using a mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients in three portions, mixing until just combined. Scrape down the sides of the bowl and beaters as needed.
- Fold in the chocolate chips, oats, chopped pecans, and shredded coconut (if using).
- Drop rounded spoonfuls (about 1 ½ tablespoons) of dough onto the prepared baking sheets, gently pressing down with the palm of your hand.
- Bake for 9-11 minutes, or until the edges are lightly browned. Allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
NOTES
- Be sure to cream the butter and sugars until light and fluffy, which takes about 3 minutes on medium speed in a stand mixer.
- Use old-fashioned (rolled) oats for a chewier texture and fuller flavor compared to quick oats.
- For the best results, bake on parchment paper or a silicone baking mat to ensure even baking and prevent spreading.
- Avoid overbaking—remove the cookies when they are just lightly browned for the perfect texture.
