Cowboy Cookies
Chewy oatmeal cookies loaded with chocolate chips and toasted pecans for a nostalgic, homemade treat that's perfect any time.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt fine sea salt
- 1.5 cups old-fashioned oats
- 1 cup semisweet chocolate chips
- 1 cup pecans chopped and toasted
- 0.5 cup shredded coconut optional
Instructions
- Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Mix in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually add dry mix to wet ingredients until just combined.
- Stir in oats, chocolate chips, pecans, and optional coconut.
- Portion dough into 2-tbsp balls and chill for 10–15 minutes.
- Bake for 10–12 minutes until edges are golden and centers look slightly soft.
- Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 5 days. Freeze for up to 3 months. Reheat in a 300°F oven for 5–7 minutes.