Introduction

Cowboy Cookies are a hearty, chewy treat packed with oats, chocolate chips, coconut, and nuts. These cookies combine a variety of textures and flavors, making them a perfect snack for any occasion. Simple to prepare, they deliver a delicious homemade taste that’s sure to satisfy your sweet tooth.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups old-fashioned rolled oats
1 cup semisweet chocolate chips
1 cup shredded coconut
1 cup chopped nuts (walnuts or pecans)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream the softened butter, granulated sugar, and light brown sugar together until fluffy, about 3–4 minutes.
Step 3: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Stir in the rolled oats, chocolate chips, shredded coconut, and chopped nuts until evenly distributed.
Step 7: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10–12 minutes until the edges are golden and the centers remain soft.
Step 9: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

For a nut-free version, simply omit the nuts or substitute with seeds like pumpkin or sunflower seeds.
Chilling the dough for 30 minutes before baking can help prevent spreading and create thicker cookies.
Try adding a pinch of cinnamon or a handful of dried cranberries for a unique flavor twist.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to three months. To reheat, warm in the microwave for 10–15 seconds or let them come to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

While quick oats can be used in a pinch, old-fashioned rolled oats provide a better texture and chewiness in cowboy cookies.

Can I substitute butter with margarine or oil?

Butter is preferred for its flavor and texture, but you can use margarine as a substitute. Using oil may change the texture and result in less structure in the cookies.

Cowboy Cookies Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

Classic Cowboy Cookies packed with oats, chocolate chips, coconut, and nuts for a chewy, flavorful treat perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Additional Mix-ins

2 cups old-fashioned rolled oats
1 cup semisweet chocolate chips
1 cup shredded coconut
1 cup chopped nuts (walnuts or pecans)

Instructions

Preheat the oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
Cream butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugars for 3–4 minutes until the mixture is light and fluffy.
Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract thoroughly.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to ensure even distribution.
Mix dry into wet: Gradually add the dry ingredients to the wet mixture and mix until just combined, avoiding overmixing.
Fold in mix-ins: Stir in the rolled oats, chocolate chips, shredded coconut, and chopped nuts until evenly distributed.
Portion dough: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
Bake cookies: Place baking sheets in the oven and bake for 10–12 minutes until the edges turn golden brown and the centers remain soft.
Cool cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.