Cowboy Cookies
Total Time
30 mins
Prep Time
15 mins
Cook Time
12 mins
Rating
4.6 out of 5 stars
(45)
Ingredients
36 cookies
- 3 cups (360 g) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1½ cups (340 g) unsalted butter, at room temperature
- 1½ cups (298 g) granulated sugar
- 1½ cups (298 g) packed light brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups (510 g) semisweet chocolate chips
- 3 cups (297 g) old-fashioned rolled oats
- 2 cups (170 g) sweetened flaked coconut
- 2 cups (227 g) chopped pecans
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Preparation
Step 1
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
Step 3
In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Step 5
Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula, stir in the chocolate chips, oats, coconut, and pecans.
Step 6
For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through.
Step 7
Cool cookies on the baking sheets.
Step 8
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Chef's notes
Baking Pans – Recommended to use rimmed half sheet pans lined with parchment paper.
Mix-Ins – You can customize these cookies with different baking chips, candy, dried fruit, granola, nuts, etc.
Storage – These cookies will keep in an airtight container at room temperature for up to 4 days.
Freezing Instructions – Freeze the baked cookies by wrapping them individually in plastic wrap, then place them in a ziptop bag and freeze for up to 3 months.
Freezing the Dough – You can roll the dough balls and freeze them for up to 2 months. Bake for an extra minute or so.
