Description
These chewy, chunky Cowboy Cookies are loaded with oats, chocolate chips, pecans, and shredded coconut. Perfect for bake sales, holidays, or anytime you need a hearty, satisfying cookie! Easy to customize with gluten-free or vegan options.
Ingredients
Scale
Classic Ingredients for Cowboy Cookies:
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 cup packed brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon salt (optional)
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2 cups rolled oats
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1½ cups semi-sweet chocolate chips
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1 cup sweetened shredded coconut
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1 cup chopped pecans (or walnuts)
Optional Add-Ins:
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½ cup raisins or dried cranberries
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1 cup dark chocolate chunks
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½ cup sunflower seeds
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½ cup peanut butter chips
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½ cup butterscotch chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla: Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Fold in the Goodies: Fold in the rolled oats, chocolate chips, shredded coconut, and chopped pecans (plus any optional add-ins you like).
- Scoop Dough Balls: Scoop dough by heaping tablespoons (about 2 tablespoons each) and place them on the prepared baking sheets, leaving about 2 inches between cookies.
- Bake: Bake for 12-15 minutes, until the edges are golden but the centers still look soft.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Serve warm with a glass of milk or your favorite plant-based drink!
Notes
- For Thicker Cookies: Chill the dough for 30 minutes before baking.
- Gluten-Free Option: Use gluten-free flour and certified gluten-free oats.
- Vegan Option: Substitute butter with coconut oil, eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use dairy-free chocolate chips.
- Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- Customize It! Swap nuts, chocolate types, or add spices like nutmeg for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Cowboy Cookies