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A close-up featured image showcasing a batch of freshly baked, delicious-looking Cowboy Cookies.
Lady Maria

Cowboy Cookies

These Cowboy Cookies are a delightful mix of chewy, crunchy, and flavorful, packed with oats, coconut, nuts, and chocolate chips. This easy recipe delivers perfect cookies with a slightly crisp edge and a moist, chewy center, thanks to a balance of butter, brown sugar, and rolled oats.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup shredded coconut, toasted
  • 1 cup chopped pecans or walnuts, toasted
  • 1 cup chocolate chips

Equipment

  • Large mixing bowl
  • Electric mixer (stand or hand mixer)
  • measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • whisk
  • wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir 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 wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the rolled oats, toasted coconut, toasted pecans or walnuts, and chocolate chips.
  7. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure butter is softened, not melted. Toast coconut and nuts for enhanced flavor. Don't overmix the dough. Use rolled oats for the best texture. For less spread, chill the dough for 30 minutes before baking. Store cooled cookies in an airtight container at room temperature for up to 5 days.