Cowboy Cookies Recipe

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.

Flour – You will need plain all-purpose flour for these cookies.
Leaveners – Both baking powder and baking soda are needed to make the cookies rise and spread.
Salt– To help balance the sweetness.
Dry Milk Powder – My secret ingredient is dry milk powder. Milk powder adds to the flavor as well as the chewy texture of the cookies.
Sugars – You will need both brown sugar and granulated sugar 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.
Butter – This recipe works best with unsalted butter. If you are using salted butter omit the salt from the recipe.
Eggs – You will need 2 eggs at room temperature for this cowboy cookie recipe.
Vanilla Extract – I always recommend using pure vanilla extract in baking.
Add Ins –To create that classic cowboy cookie texture and flavor you will need a combination of semi-sweet chocolate chips, chopped pecans, rolled oats and shredded coconut. Use unsweetened or sweetened coconut, 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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Cowboy Cookies Recipe

What happens when you take a classic chewy chocolate chip cookie, add a hearty mix of pecans, rolled oats, and shredded coconut? You get the BEST Cowboy Cookies recipe! This quick and easy recipe (no chilling required) comes together in just 45 minutes. Let me show you how it’s done!

Author: Sky Pilgreen Cooking Method: Baking Categories: Dessert Recipe Keys: C Cookies C cowboy cookies D dessert

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Prep Time 30 mins Cook Time 13 mins Total Time 43 mins Difficulty: Beginner Cooking Temp: 350  °F Servings: 30

Ingredients

Servings

• 2 ¹⁄₂ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 tablespoons dry milk powder

• ³⁄₄ cup old fashioned rolled oats

• ¹⁄₂ 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)

• ²⁄₃ cup granulated sugar

• 2 large eggs (room temperature)

• 1 tablespoon vanilla extract

Instructions

1. Preheat an oven to 350°F and line a baking sheet with parchment paper.

2. 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.

3. 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.

4. Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated. Do not overmix the cookie dough.

5. 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.

6. 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!