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Cowboy Oatmeal Cookies

Cowboy Oatmeal Cookies

Cowboy Oatmeal Cookies are loaded with chocolate chips, shredded coconut, and chopped pecans, creating a hearty, satisfying treat that feels like a warm hug. They are forgiving for bakers of all skill levels and come together in one bowl with simple pantry ingredients.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies servings
Course: Dessert
Cuisine: American
Calories: 185

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups old-fashioned rolled oats
  • 1 cup sweetened shredded coconut
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans

Method
 

  1. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
  6. Stir in the oats, coconut, chocolate chips, and pecans by hand using a sturdy wooden spoon.
  7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about two inches apart.
  8. Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone.
  9. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack.

Notes

These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. You can also freeze the unbaked dough.