Cowboy Cookies

If you're looking for the BEST cowboy cookies - then look no further. This recipe makes big, thick, chewy cookies that have a delicious hint of cinnamon and brown sugar. They're filled with oats for a delicious texture, and tons of chocolate chips, coconut and chopped pecans.

Course Dessert

Cuisine American

Keyword cowboy cookies

Prep Time 30

Cook Time 13

Chilling 2

Total Time 3

Servings cookies

Calories 276kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

2 cups all-purpose flour (250 grams)
1 ½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter (226 grams) softened to room temperature
1 cup packed brown sugar (200 grams)
½ cup granulated sugar (100 grams)
2 large eggs
1 large egg yolk discard the white
1 tablespoon vanilla extract yes - a whole tablespoon
2 cups large rolled oats
1 cup shredded coconut
1 cup chopped pecans
1 ½ cups chocolate chips divided

Instructions

In a medium bowl, whisk together the flour, cinnamon, baking soda and salt.
In a separate large bowl, beat together the butter, brown sugar and granulated sugar until fluffy.
Beat in the 2 eggs, additional egg yolk and vanilla extract. (Be sure that you don't add in 3 whole eggs).
With the mixer on a low speed, mix the flour mixture into the butter mixture about ½ at a time.
Mix in the oats.
`Stir in the chopped coconut, chopped pecans and 1 ¼ cups chocolate chips (you'll reserve the extra ¼ cup for the tops of the cookies).
Cover the bowl with plastic and refrigerate the dough for at least 2 hours, or up to 48 hours.
When ready to bake, preheat the oven to 350F (180C) degrees and line cookie sheets with parchment paper or baking mats.
Take the dough out of the fridge. If it's been in the fridge overnight, let it sit on the counter for 10-15 minutes before forming the dough into balls.
Form the dough into balls with about 3 tablespoons of dough each. Place at least 2 inches apart on the lined cookie sheets.
Bake 1 tray of cookies at a time in the middle rack of the oven for 12-14 minutes, or until the tops look set. Remove from the oven and optionally place a few extra chocolate chips on top of each cookie.

Notes

Flour: Make sure to measure the flour correctly. If using measuring cups, whisk the flour first then spoon into the measuring cup and level off the top. Using a scale will give you the most accurate results.
Eggs: You will need 3 eggs in total for this recipe. However, you'll only use 2 full eggs and then use only the egg yolk from the third egg.
Oats: Make sure to use large rolled oats (sometimes called old-fashioned oats). Quick oats will work, but won't provide the same texture. Do not use steel cut oats or instant oats.
For Smaller Cookies: Form the dough into balls with about 1 ½ tablespoons of dough each. They'll bake for about 8-10 minutes.
Make Ahead Tips: The bowl of cookie dough can covered and stored in the fridge for up to 48 hours. Cookie dough balls can be frozen in a freezer bag for up to 2 months. Bake cookies from frozen. They'll need 1-2 extra minutes.
Nutrition Info: Details are an estimate only and based on 1 cookie, assuming that the recipe yields 26 cookies.

Nutrition