Step-by-Step Method
1. Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step ensures the cookies have the right texture and sweetness.
2. Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth and well combined.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just incorporated.
4. Stir in the Good Stuff
Fold in the oats, chocolate chips, shredded coconut, and pecans. The dough will be thick and chunky — that’s exactly how it should be.
5. Scoop and Shape
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a large spoon or cookie scoop, portion the dough into balls about 2–3 tablespoons in size. Place them a few inches apart, as these cookies spread while baking.
6. Bake to Perfection
Bake for 12–15 minutes, or until the edges are golden brown but the centers are still slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips and Variations
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For extra chewiness: Chill the dough for 30 minutes before baking.
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Make them your own: Swap pecans for almonds, or add dried fruit like raisins or cranberries.
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Big and bold: Use an ice cream scoop to make jumbo cowboy cookies, just like a bakery would.
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Freezer-friendly: Freeze the dough balls and bake straight from frozen for fresh cookies anytime.
Why You’ll Love Them
Cowboy cookies aren’t dainty — they’re big, bold, and loaded with flavor. Each bite delivers a mix of crunchy nuts, gooey chocolate, and chewy oats. Whether packed in a lunchbox, served at a bake sale, or enjoyed with a cold glass of milk, they’re a cookie that satisfies every craving.
With this simple recipe, you can bring a little Wild West spirit into your kitchen — no cowboy boots required.
