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5 from 6 votes

Chewy Cowboy Cookies

These Cowboy Cookies are absolutely loaded with chocolate, oats, pecans and coconut. Deliciously chewy, these jumbo cookies are perfect for satisfying a sweet tooth, and the dough doesn't require chilling!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: homemade cookies, no chill cookie recipe
Servings: 15 servings
Calories: 429kcal

Ingredients

Dry ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1/2 Tbsp ground cinnamon
  • 1/2 tsp kosher salt

Wet ingredients

  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 Tbsp vanilla extract

Add-ins

  • 1 1/2 cups semisweet chocolate chips
  • 1 1/2 cups old fashioned rolled oats quick oats can be substituted, but I wouldn't use steel cut oats
  • 1 cup sweetened coconut flakes
  • 1 cup chopped pecans

Instructions

Prepare

  • Preheat oven to 350°F.  Line baking sheets with parchment paper and set aside.

Stir together dry ingredients

  • In a large mixing bowl, add flour, baking powder, baking soda, cinnamon, and salt.  Whisk to combine, then set aside.

Beat wet ingredients

  • Add butter to the bowl of a stand mixer fitted with the paddle attachment.  Beat on MED speed for about 1 minute, or until smooth.
  • Add both granulated and brown sugars and beat another 2 minutes.
  • Add one whole egg, plus one egg yolk, and vanilla, and beat until combined.

Combine

  • Add flour mixture in thirds, beating until combined in between each addition.
  • Add chocolate chips, oats, coconut and pecans and mix until combined.  This may be overwhelming for a mixer (depending on your brand), and may need to be done by hand with a wooden spoon and some arm strength, I promise it’ll be worth it!

Bake

  • Use a 1/4 cup cookie scoop to scoop dough onto prepared baking sheets, leaving about 3” of space between each cookie.
  • Bake for approximately 15-18 minutes, until edges are lightly golden brown, then let cookies rest on the baking sheet for 2-3 minutes.  Transfer to a cooling rack until cool.
  • Repeat with any remaining cookie dough.

Notes

  1. Recipe adapted slightly from former First Lady Laura Bush
  2. Recipe makes around 12-18 large cookies, but can be doubled if you need a larger batch. 
  3. If doubling, I suggest just making two batches, unless you have a very large stand mixer.
  4. Recipe can also be made using a hand mixer if you don't have a stand mixer.

Nutrition

Calories: 429kcal | Carbohydrates: 50g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 216mg | Potassium: 261mg | Fiber: 4g | Sugar: 30g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg