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4 cowboy cookies stacked one of top of eachother

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 minutes
Cook Time 13 minutes
Chilling 2 hours
Total Time 3 hours
Servings 26 cookies
Calories 276kcal


  • Cookie Sheets


  • 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


  • 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.


  1. 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. 
  2. 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. 
  3. 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.
  4. For Smaller Cookies: Form the dough into balls with about 1 ½ tablespoons of dough each. They'll bake for about 8-10 minutes. 
  5. 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. 
  6. Nutrition Info: Details are an estimate only and based on 1 cookie, assuming that the recipe yields 26 cookies. 


Calories: 276kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 90mg | Potassium: 82mg | Fiber: 2g | Sugar: 20g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg