Description
These Perfect Cowboy Cookies offer a delightful combination of chewy oats, semi-sweet chocolate chips, crunchy pecans, and sweet coconut flakes all rolled into one classic cookie. With a balanced sweetness and a satisfying texture, they’re perfect for sharing or enjoying with a cup of coffee or milk.
Ingredients
Cookie Dough
- 1 cup salted butter (softened)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup quick oats
- 2 cups semi-sweet chocolate chips
- 3/4 cup chopped pecans
- 3/4 cup unsweetened coconut flakes
Instructions
- Preheat the oven: Preheat your oven to 400℉ (205℃) and prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- Cream the butter and sugars: Using a hand mixer or stand mixer, beat 1 cup softened salted butter with 3/4 cup brown sugar and 1/2 cup granulated sugar until smooth and creamy, approximately 2 minutes.
- Add eggs and vanilla: Incorporate 3 large eggs and 2 teaspoons vanilla extract into the mixture and beat until just combined, about 30 seconds.
- Mix dry ingredients: Add 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt to the wet ingredients and mix until just combined. Then add 1 cup quick oats and stir until just incorporated.
- Fold in mix-ins: Stir in 2 cups semi-sweet chocolate chips, 3/4 cup chopped pecans, and 3/4 cup unsweetened coconut flakes using a paddle attachment, large spoon, or rubber spatula until evenly distributed.
- Form dough balls: Divide the dough into approximately 12 equal portions. Roll each piece into a large ball using your hands, then place them evenly spaced (6 per sheet) on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes until the tops are golden brown and the cookies are set.
- Cool and serve: Allow the cookies to cool on the baking sheet for 15 minutes for warm serving, or transfer them to a wire rack to cool completely for firmer cookies.
Notes
- For chewier cookies, slightly underbake them and let them cool on the sheet.
- Use fresh baking powder and baking soda for optimal rise and texture.
- Feel free to substitute pecans with walnuts or another preferred nut.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls is possible: freeze on a baking sheet, then transfer to a bag for up to 3 months; bake directly from frozen, adding 1-2 minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
