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Cowboy Cookies Recipe
Thick, chewy, loaded with chocolate, oats, pecans, and coconut—this Cowboy Cookies Recipe gives you big bakery-style cookies with crispy edges and soft, gooey centers in every bite.
**What Is This Cowboy Cookies Recipe, Anyway?**
If you’ve never had classic cowboy cookies before, think of them as chocolate chip oatmeal cookies that went on a road trip through Texas and came back bigger, bolder, and a little wild.
They’re often called Texas cowboy cookies because they’re hearty and “loaded”—oats for chew, pecans for crunch, shredded coconut for a toasty, nutty note, and big pockets of chocolate. These are the kind of rustic homemade cookies you bring to a potluck, set down on the table, and then step back while people try not to look too eager grabbing them.
I started making homemade cowboy cookies when my kids were in middle school and I needed a reliable potluck cookie recipe that traveled well, stayed soft for a couple of days, and didn’t feel like “just another chocolate chip cookie.” Over the years, I’ve tweaked this into what my family calls “Mom’s famous cookies”—crispy chewy cookies that taste like something from a fancy bakery, but come straight from a simple home kitchen.
You can make them jumbo, like large bakery cookies you’d see in a café, or keep them smaller for lunch boxes and after-school snacks. Either way, this Cowboy Cookies Recipe gives you thick, chewy cowboy cookies that hold together, freeze well, and stay tender, thanks to the right mix of butter, brown sugar, and oats.
And if you’re a “dough eater”? You’re in the right place—this dough is dangerously good.
**Why You’ll Love This Cowboy Cookies Recipe**
- Big, bakery-style cookies with soft centers and crisp, golden edges
- Loaded oatmeal cookies packed with oats, chocolate, pecans, and coconut
- Easy cowboy cookies recipe—no fancy equipment, just a mixer and a bowl
- Flexible mix-ins: skip nuts, change the chocolate, or tweak the texture
- Great make-ahead dessert cookie recipe—the dough chills and freezes well
- Crowd-pleasing potluck cookie recipe that travels and stacks nicely
- Chewy cowboy cookies that stay soft for days, not just fresh out of the oven
- Works for small or large bakery cookies—just change your scoop size
- Old fashioned cowboy cookies flavor with modern, reliable baking tips
Let me explain: this is a very forgiving recipe. You can use regular supermarket ingredients, bake them on a basic cookie sheet, and still get that “bakery window” look.
**Ingredients for the Best Cowboy Cookies Recipe**
Here’s everything you’ll need to make these classic cowboy cookies. I’ll include a few substitution ideas as we go so you can adjust to your pantry and taste.
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
– Use real butter here for the best flavor and texture. If you use salted, reduce the added salt slightly. - 1 cup (200 g) packed light brown sugar
– Brown sugar gives these chewy cowboy cookies their soft centers and caramel notes. Dark brown sugar will make them deeper and richer. - 1/2 cup (100 g) granulated sugar
– Balances the sweetness and helps the edges crisp up. - 2 large eggs, room temperature
– Room temperature eggs mix more evenly and help the dough come together smoothly. - 2 teaspoons pure vanilla extract
– Use real vanilla if you can—it makes a big difference in simple dessert cookie recipes like this. - 2 cups (260 g) all-purpose flour
– Regular unbleached all-purpose flour works great. Spoon and level the flour so you don’t pack in too much. - 1 teaspoon baking soda
– This helps the cookies spread just enough and stay tender. Check that your baking soda is fresh. - 1 teaspoon baking powder
– A mix of baking soda and baking powder helps these thick cookies rise and hold their chunky texture. - 3/4 teaspoon fine sea salt
– Balances all the sweetness and brings the flavors forward. - 2 cups (180 g) old-fashioned rolled oats
– For that classic cowboy cookies texture. Avoid instant or quick oats; they make the cookies more dry and cakey. - 1 1/2 cups (255 g) semisweet chocolate chips or chunks
– Chunky chocolate chip cookies feel extra special. Use a mix of chips and roughly chopped chocolate for nice melty pockets. - 1 cup (110 g) chopped pecans
– Toast the pecans lightly in a dry skillet or oven for 5–8 minutes for a deeper nutty flavor. You can also use walnuts. - 1 cup (75 g) sweetened shredded coconut
– Brings that signature old fashioned cowboy cookies flavor—sweet, toasty, and a little chewy. Unsweetened coconut works too if you want them less sweet. - Optional: 1/2 teaspoon ground cinnamon
– Not traditional in every Texas cowboy cookies recipe, but it gives a warm, cozy note I love. - Optional: flaky sea salt, for sprinkling on top
– A few flakes on top of each cookie make these taste like true bakery style cowboy cookies.
If you bake gluten-free, a good 1:1 gluten-free baking flour (the kind that includes xanthan gum) usually works well here. Just keep an eye on the dough; you may need 2–3 extra tablespoons of flour if it feels too soft.
**How to Make Cowboy Cookies (Step-by-Step Directions)**
Follow these steps and you’ll get thick, chewy cowboy cookies that look and taste like they came from a bakery box, not your weekday kitchen.
-
Bring ingredients to room temperature
Take the butter and eggs out of the fridge about 30–45 minutes before you start. Soft butter should leave a gentle dent when pressed but not look greasy or shiny. This helps you cream the butter and sugars properly, which gives these rustic homemade cookies their lift and tender crumb. -
Preheat the oven and prep your pans
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps prevent over-browning and keeps the bottoms from getting too crisp. -
Cream the butter and sugars
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 3–4 minutes. The mixture should look lighter in color and a little fluffy. Don’t rush this step; it helps create those crisp edges around the chewy centers. -
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until smooth. If the mixture looks a bit separated at this stage, that’s okay—it will come together once you add the dry ingredients. -
Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Whisking helps spread out the leavening agents, so they’re not clumped in one bite. -
Combine wet and dry
Add the dry ingredients to the butter mixture in two parts. Mix on low speed just until the flour is mostly incorporated. Avoid over-mixing here; that can make your cookies tough instead of tender. -
Add oats and mix-ins
Stir in the rolled oats, chocolate chips or chunks, pecans, and shredded coconut by hand with a sturdy spatula or wooden spoon. The dough will be thick and chunky—that’s exactly what we want for loaded oatmeal cookies that stay nice and hearty. -
Chill the dough (highly recommended)
Cover the bowl and chill the dough for at least 45–60 minutes, or up to 48 hours. Chilling helps the flour hydrate, the flavors deepen, and the cookies bake up thicker. If you’re making extra large bakery cookies, chilling is even more important so they don’t spread too much. -
Scoop the dough
For classic cowboy cookies that are about 3–3.5 inches across, scoop 2–3 tablespoons of dough per cookie (a medium or large cookie scoop works nicely). Roll each portion into a ball and place them on your prepared baking sheets, leaving about 3 inches between cookies. For true large bakery cookies, you can use 1/4 cup of dough per cookie and bake fewer per tray. -
Bake until golden but still soft in the center
Bake one sheet at a time on the center rack for 11–14 minutes, depending on size. The edges should look set and lightly browned, but the centers will still look a little soft and puffy. They’ll finish setting as they cool. For extra chewy cowboy cookies, pull them out while the center still looks slightly underdone. -
Finish with flaky salt (optional)
Right when the cookies come out of the oven, sprinkle each one with a small pinch of flaky sea salt. This makes the chocolate pop, balances the sweetness, and adds that “bakery secret” touch. -
Cool and enjoy
Let the cookies cool on the baking sheet for 5–10 minutes before moving them to a wire rack to cool completely. If you can wait that long, you’re stronger than I am—I usually “test” one while it’s still warm and gooey.
Here’s the thing: every oven runs a little different. If your first batch spreads too much, chill the dough longer and bake the next tray 1–2 minutes more. If they don’t spread enough, gently press the dough balls down just a bit before baking. You’ll find what works best with your pans and oven pretty quickly.
**Servings & Timing**
- Yield: About 24–28 medium cookies, or 16–18 large bakery cookies
- Prep Time: 20 minutes (plus a few minutes to toast pecans if you choose)
- Chill Time: 45–60 minutes (longer chill = thicker cookies)
- Bake Time: 11–14 minutes per batch
- Total Time: About 1 hour 30 minutes, including chilling and baking several trays
If you’re in a rush, you can bake these without chilling, but they’ll spread more and be thinner. Still tasty, just less thick and chunky.
**Fun Variations on Classic Cowboy Cookies**
Once you’ve tried the classic version, play with flavors to make your own family favorite cookie recipe.
-
Double Chocolate Cowboy Cookies
Replace 1/4 cup of the flour with unsweetened cocoa powder and use dark chocolate chunks for extra chocolatey goodness. -
Peanut Butter Cowboy Cookies
Stir 1/2 cup creamy peanut butter into the creamed butter and sugars, and use peanuts instead of pecans for a salty-sweet twist. -
Trail Mix Loaded Oatmeal Cookies
Swap half the chocolate chips for raisins, dried cranberries, or chopped dried apricots and add sunflower seeds or pumpkin seeds. -
No-Nut Cowboy Cookies
Leave out the pecans and add an extra 1/2 cup of coconut or more chocolate chips for nut-free, school-friendly treats (always check school rules, of course). -
Espresso Chocolate Cowboy Cookies
Add 1 teaspoon of instant espresso powder to the dry ingredients for a subtle coffee kick that makes the chocolate flavor deeper. -
Toasty Coconut Chocolate Chip Cookies
Toast the shredded coconut in a dry skillet until golden and fragrant, then cool and mix it in for extra texture and flavor.
These variations keep the base of this Cowboy Cookies Recipe but let you adjust it for different seasons, holidays, or what’s hiding in your pantry.
**How to Store, Freeze, and Make Ahead**
You know what? These cookies might taste even better on day two. The flavors settle and the texture stays chewy.
Room temperature storage
- Store completely cooled cookies in an airtight container at room temperature for 4–5 days.
- Place a piece of parchment between layers if you’ve added flaky salt on top so it doesn’t rub off too much.
Freezing baked cookies
- Cool the cookies completely, then place them on a baking sheet and freeze until firm.
- Transfer to a freezer-safe bag or container and freeze for up to 2–3 months.
- Thaw at room temperature for 20–30 minutes, or warm in a 300°F oven for 4–5 minutes if you like them slightly warm.
Freezing unbaked cookie dough balls
This is my favorite “busy week” trick.
- Scoop the dough into balls, place them close together on a baking sheet, and freeze until solid.
- Transfer the frozen dough balls to a zip-top freezer bag, label with the date and baking temperature.
- Bake from frozen at 350°F, adding 1–2 extra minutes to the bake time. No need to thaw.
Having frozen dough on hand means fresh, homemade cowboy cookies any time—perfect for last-minute guests, bake sales, or a late-night “I just need a cookie” moment.
**Notes from My Kitchen**
A few things I’ve learned while testing and retesting this Cowboy Cookies Recipe (and eating more than a few in the name of research):
- Don’t skip the chill if you want thick cookies. Chilling firms up the butter and lets the oats absorb some moisture, which keeps the cookies from spreading too thin.
- Toasting the nuts and coconut makes a big difference. It’s an extra pan, but the flavor gets deeper and more “grown up.”
- Use a cookie scoop if you can. It keeps the cookies the same size, so they bake evenly and look neat in a cookie box or on a platter.
- Rotate your pans if your oven has hot spots. Halfway through baking, you can carefully spin the pan or switch racks to prevent over-browned edges.
- Let them rest on the sheet. Those few minutes of cooling on the hot pan help the centers set without drying out, giving you that perfect crispy-chewy balance.
Sometimes I’ll stir the dough by hand instead of using the mixer once I add the oats and mix-ins. It feels a bit old-fashioned, and honestly, it keeps the pecans and oats from breaking down too much. These are rustic homemade cookies; a few uneven bits just add charm.
**Cowboy Cookies Recipe FAQs**
Can I make these cowboy cookies without coconut?
Yes—just leave the coconut out and add an extra 1/2 cup of oats or chocolate chips. The cookies will still be chewy and delicious.
What kind of oats are best for cowboy cookies?
Use old-fashioned rolled oats for the best texture. Quick oats make the cookies more soft and cake-like, and steel-cut oats won’t soften enough.
How do I keep my cowboy cookies chewy, not dry?
Stick to the measured flour amount, don’t over-bake (pull them when the centers still look slightly soft), and store them in an airtight container once they’ve cooled.
Can I make these cookies smaller for kids or parties?
Absolutely. Use about 1 tablespoon of dough per cookie and bake for 8–10 minutes, watching closely near the end so they don’t over-bake.
Can I use walnuts instead of pecans?
Yes, walnuts, almonds, or even hazelnuts work well here. Just keep the total amount of nuts the same so the dough doesn’t get too crowded.
Why did my cookies spread too much?
The dough might have been too warm, or the butter too soft. Next time, chill longer, and make sure your baking sheets are cool before adding more dough.
Can I cut the sugar for a less sweet cookie?
You can reduce the sugar by about 1/4 cup total without affecting the structure too much, but any more than that and the texture will change—less chewy and more dry.
How do I make these feel more “gourmet” for a special occasion?
Use high-quality chocolate chunks, toast your nuts and coconut, sprinkle with flaky sea salt, and bake them as large bakery cookies for that “wow” factor on a dessert tray.
**Wrapping Up**
This Cowboy Cookies Recipe gives you everything you want in a homemade cookie: rich flavor, hearty texture from oats and pecans, a little chew from coconut, and generous bits of chocolate in every bite. They’re cozy enough for a quiet night in, but sturdy and impressive enough for parties, potlucks, and cookie exchanges.
If you try these classic cowboy cookies, I’d love to hear how they turned out for you—tell me in the comments which variation you made, or what your family thought. And if you’re in a cookie mood, you might also enjoy exploring other chocolate chip oatmeal cookies or oatmeal pecan cookies on your baking list next.
Cowboy Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature (2 sticks / 226 g)
- 1 cup light brown sugar packed (200 g); dark brown sugar can be used for deeper flavor
- 1/2 cup granulated sugar 100 g
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour 260 g; spoon and level, do not pack
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 2 cups old-fashioned rolled oats 180 g; do not use quick or instant oats
- 1 1/2 cups semisweet chocolate chips or chunks 255 g; or a mix of chips and roughly chopped chocolate
- 1 cup pecans 110 g; chopped, lightly toasted if desired
- 1 cup sweetened shredded coconut 75 g; unsweetened coconut can be used for less sweetness
- 1/2 teaspoon ground cinnamon optional, for a warm flavor
- flaky sea salt optional, for sprinkling on top after baking
Instructions
- 30–45 minutes before baking, remove the butter and eggs from the refrigerator. The butter should be soft enough to leave a gentle dent when pressed but not greasy or shiny. Room-temperature ingredients cream and combine more evenly, helping the cookies bake up thick and tender.1 cup unsalted butter, 2 large eggs
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and over-browning.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 3–4 minutes, until lighter in color and slightly fluffy. This step helps create crisp edges and chewy centers.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla extract until smooth. The mixture may look slightly separated; it will come together once the dry ingredients are added.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, baking powder, fine sea salt, and ground cinnamon (if using) until well combined and no clumps remain.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon
- Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until the flour is mostly incorporated. Do not over-mix, as this can make the cookies tough.
- Using a sturdy spatula or wooden spoon, stir in the rolled oats, chocolate chips or chunks, chopped pecans, and shredded coconut by hand. The dough will be thick and chunky.2 cups old-fashioned rolled oats, 1 1/2 cups semisweet chocolate chips or chunks, 1 cup pecans, 1 cup sweetened shredded coconut
- Cover the bowl and chill the dough in the refrigerator for at least 45–60 minutes, or up to 48 hours. Chilling allows the flour and oats to hydrate, the flavors to develop, and helps the cookies bake up thicker with less spread.
- Using a medium to large cookie scoop, portion 2–3 tablespoons of dough per cookie for classic 3–3.5-inch cookies. Roll each portion into a ball and place on the prepared baking sheets, leaving about 3 inches between cookies. For jumbo bakery-style cookies, use about 1/4 cup dough per cookie and space them further apart.
- Bake one sheet at a time on the center rack for 11–14 minutes, depending on cookie size. The edges should look set and lightly golden, while the centers remain slightly soft and puffy. For smaller 1-tablespoon cookies, start checking around 8–10 minutes. The cookies will continue to set as they cool.
- Immediately after removing the cookies from the oven, sprinkle each warm cookie with a small pinch of flaky sea salt, if using, to enhance the chocolate flavor and balance the sweetness.flaky sea salt
- Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy warm for gooey centers or at room temperature for a chewier texture.
- Store completely cooled cookies in an airtight container at room temperature for 4–5 days. To freeze baked cookies, freeze on a baking sheet until firm, then transfer to an airtight container or freezer bag for up to 2–3 months. For unbaked dough, scoop into balls, freeze until solid, then store frozen. Bake frozen dough balls at 350°F, adding 1–2 minutes to the bake time.
Notes
• Double Chocolate Cowboy Cookies: Replace 1/4 cup of the flour with unsweetened cocoa powder and use dark chocolate chunks.
• Peanut Butter Cowboy Cookies: Beat 1/2 cup creamy peanut butter with the butter and sugars; swap pecans for peanuts.
• Trail Mix Loaded Cookies: Replace half the chocolate chips with raisins or dried fruit and add sunflower or pumpkin seeds.
• No-Nut Cowboy Cookies: Omit pecans and add an extra 1/2 cup coconut or more chocolate chips.
• Espresso Cowboy Cookies: Add 1 teaspoon instant espresso powder to the dry ingredients. To make smaller party-size cookies, use about 1 tablespoon of dough per cookie and bake 8–10 minutes.
