Cowboy Cookies

As seen on

brown eyed baker

Total Time

30 mins

Prep Time

15 mins

Cook Time

12 mins

Rating

(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

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

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.

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.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Cowboy Cookies

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Chef’s notes

More recipes by brown eyed baker