Over the years of baking and learning new techniques, I’ve always found myself gravitating back to cookies. It took me a while to realize just how much I LOVE baking them. This Cowboy Cookies recipe is actually one of the first I made when I started experimenting with cookie add-ins.
Do you remember when Pinterest first came onto the scene? Discovering new recipes was such a thrill (and honestly, it still is!). I stumbled upon a Cowboy Cookies recipe, and it sparked my obsession with creating cookies packed with as many delicious add-ins as I could dream up. To this day, this combination remains one of my all-time favorites.
- u003cstrongu003eFlouru003c/strongu003e – You will need plain u003cstrongu003eall-purpose flouru003c/strongu003e for these cookies.
- u003cstrongu003eLeavenersu003c/strongu003e – Both u003cstrongu003ebaking powderu003c/strongu003e and u003cstrongu003ebaking sodau003c/strongu003e are needed to make the cookies rise and spread.
- u003cstrongu003eSaltu003c/strongu003e- To help balance the sweetness.
- u003cstrongu003eDry Milk Powderu003c/strongu003e – My secret ingredient is dry milk powder. u003cstrongu003eMilk powderu003c/strongu003e adds to the flavor as well as the chewy texture of the cookies.
- u003cstrongu003eSugarsu003c/strongu003e – You will need both u003cstrongu003ebrown sugaru003c/strongu003e and u003cstrongu003egranulated sugaru003c/strongu003e for these cookies. Light or dark brown sugar, your choice. The use of both sugars helps to create the perfect balance of chewy and slightly crisp cookies.
- u003cstrongu003eButteru003c/strongu003e – This recipe works best with u003cstrongu003eunsalted butteru003c/strongu003e. If you are using salted butter omit the salt from the recipe.
- u003cstrongu003eEggsu003c/strongu003e – You will need u003cstrongu003e2 eggs at room temperatureu003c/strongu003e for this cowboy cookie recipe.
- u003cstrongu003eVanilla Extractu003c/strongu003e – I always recommend using u003cstrongu003epure vanilla extractu003c/strongu003e in baking.
- u003cstrongu003eAdd Ins u003c/strongu003e–To create that classic cowboy cookie texture and flavor you will need a combination of u003cstrongu003esemi-sweet chocolate chips, chopped pecans, rolled oatsu003c/strongu003e and u003cstrongu003eshredded coconutu003c/strongu003e. Use u003cstrongu003eunsweetened or sweetened coconutu003c/strongu003e, your choice.
The most important step in making this cowboy cookie recipe is properly creaming the butter and sugars. This process usually takes 5–6 minutes and results in a mixture that’s fluffy and lighter in color.
STEP 1
In a large bowl whisk together the flour, baking powder, baking soda, milk powder and salt. Stir in the chocolate chips, oats, pecans and shredded coconut. Set aside.
STEP 2
In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract. Mix until fully incorporated.
STEP 3
Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated. Do not overmix the cookie dough.
STEP 4
Use a 1-ounce cookie scoop or two heaping tablespoons to drop the cookie dough onto the prepared baking sheet. Space the cookies about 3 inches apart. Gently press each cookie to slightly flatten, and, if desired, top with extra pecans and chocolate chips.
STEP 5
Bake for 13 minutes for perfectly baked cookies. For a more done center, bake an additional 1–2 minutes. Personally, 13 minutes is the sweet spot! Enjoy!
Store cowboy cookies in an airtight container at room temperature up to 1 week.
To Freeze Cookie Dough:
Scoop onto a parchment lined baking sheet and place in the freeze. Once frozen, transfer the cookie dough to a freezer bag or airtight container and freeze up to 3 months.
When ready to bake, thaw overnight in the refrigerator then bake according to the instructions.
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📖 Recipe
Cowboy Cookies Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons dry milk powder
- ¾ cup old fashioned rolled oats
- ½ cup shredded coconut unsweetened or sweetened
- 1 cup pecans roughly chopped
- 2 cups semi-sweet chocolate chips
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl whisk together the flour, baking powder, baking soda, milk powder and salt. Stir in the chocolate chips, oats, pecans and shredded coconut. Set aside.
- In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract. Mix until fully incorporated.
- Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated. Do not overmix the cookie dough.
- Use a 1-ounce cookie scoop or two heaping tablespoons to drop the cookie dough onto the prepared baking sheet. Space the cookies about 3 inches apart. Gently press each cookie to slightly flatten, and, if desired, top with extra pecans and chocolate chips.
- Bake for 13 minutes for perfectly baked cookies. For a more done center, bake an additional 1–2 minutes. Personally, 13 minutes is the sweet spot! Enjoy!
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