Cowboy Cookies
Updated Feb. 3, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups all-purpose flour
- 1tablespoon baking powder
- 1tablespoon baking soda
- 1tablespoon ground cinnamon
- 1teaspoon salt
- 1½cups (3 sticks) butter, at room temperature
- 1½cups granulated sugar
- 1½cups packed light-brown sugar
- 3eggs
- 1tablespoon vanilla
- 3cups semisweet chocolate chips
- 3cups old-fashioned rolled oats
- 2cups unsweetened flake coconut
- 2cups chopped pecans (8 ounces)
Nutritional analysis per serving (39 servings)
307 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 4 grams protein; 159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
- Step 3
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
- Step 4
Add eggs one at a time, beating after each. Beat in vanilla.
- Step 5
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
- Step 6
For each cookie, drop ¼ cup dough onto ungreased baking sheets, spacing 3 inches apart.
- Step 7
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Private Notes
Comments
Delicious! But made a TON (I got 58 cookies). I literally didn't have a mixing bowl big enough, had to use the lid to my cake carrier. To scale by 1/3: 1 c flour 1 t baking powder 1 t baking soda 1 t cinnamon 1/4 t salt (heaping) 1 stick butter 1/2 c sugar 1/2 c brown sugar 1 egg 1 t vanilla 1 c choc chips 1 c oats 2/3 c coconut 2/3 c pecans
I think every butter cookie recipe should come with a link to this article: http://www.nytimes.com/2008/12/17/dining/17bake.html?_r=0 I printed it out and stuck it in my recipe binder when I first ran across it, and I reread it for tips almost every time I try a new butter dough recipe. I also think the suggestion to reduce the butter would help keep the cookies from flattening, and will try that.
Chill the dough for 24 hours, and your cookies will be crunchy on the outside and soft on the inside.
These are great, keep in rotation
Made these before but halved the recipe. Not a fan of oversized cookies. They basically the kitchen sink of cookies. Delicious!
These are my favourite cookie!! I adjust the add-ins sometimes depending on what is in my pantry - have subbed pecans for walnuts, pistachios, added matcha or ginger/mixed spice, raisins and/or white chocolate, added chia seed and even muesli!! Like a true cowboy