Cowboy Cookies
Soft, chewy, and packed with old-fashioned oats, melty chocolate, and shredded coconut, these Cowboy Cookies hit all the right notes for a nostalgic and satisfying treat.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Can use salted butter and omit extra salt
- 1 cup brown sugar, packed Use more for chewier cookies
- 1/2 cup granulated sugar Use less for a chewier texture
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3 cups old-fashioned rolled oats Not instant oats
- 1 cup shredded sweetened coconut Unsweetened can be used for less sweetness
- 1 1/2 cups chocolate chips or chopped chocolate Chunky chocolate pieces add gooeyness
- 1 cup chopped pecans or walnuts (optional) Substitute for a nuttier flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
- In a large bowl, cream the butter with brown and granulated sugar until light and slightly fluffy (approximately 2–3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mix to the wet mixture, mixing until just combined.
- Fold in the oats, shredded coconut, chocolate chips, and nuts if using.
Baking
- Scoop 2-tablespoon portions of dough onto prepared sheets, leaving 2 inches between cookies. Gently press tops to flatten slightly.
- Bake for 10–12 minutes, until edges are golden and centers are set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For fresh chewy cookies, place a slice of bread in the container to maintain moisture.