Cowboy Cookies
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These Cowboy Cookies are loaded with all the things I love. Chocolate chips, coconut, pecans, and oats are all packed into one hearty, chewy cookie.
I like a cookie that goes all out, and my cowboy cookies really do. Oats and cornstarch help keep them chewy, not crisp, while chocolate chips, coconut, and pecans make every bite interesting. Adding extra toppings before baking makes them look as loaded as they taste.
Here's Why You'll Love This Recipe
- They're packed with texture and flavor. Chocolate, coconut, and pecans in every single bite.
- They stay nice and chewy thanks to a mix of oats and cornstarch, which keeps the texture soft.
- They look just as impressive as bakery cookies, especially with the toppings sprinkled on before baking.
- You can freeze the dough, so it's easy to bake some now and save the rest for another time.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Unsalted butter: Let it soften so it mixes smoothly with the sugars.
- Light brown sugar and granulated sugar: Sweeten the dough, with the brown sugar adding extra moisture and chew.
- Eggs and egg yolks: Extra yolks make the cookies richer and help them stay chewy.
- Vanilla bean paste or vanilla extract: Both add flavor, but vanilla bean paste gives you those little vanilla specks.
- All-purpose flour: The base of the dough.
- Old-fashioned oats: These make the cookies hearty and chewy.
- Cornstarch: Helps keep the cookies soft and tender.
- Baking soda: Gives the cookies their rise and spread.
- Kosher salt: Balances the sweetness.
- Semisweet chocolate chips: Adds classic chocolate flavor throughout, plus extra for topping.
- Sweetened shredded coconut: Adds chewiness and a touch of tropical sweetness, with extra for sprinkling on top.
- Chopped pecans: Adds crunch and a nutty flavor, and you can sprinkle more on top before baking.
In Photos: How To Make Cowboy Cookies
Step 1: Preheat & Prep
Preheat your oven to 375°F and line your baking sheets with parchment paper.
Step 2: Cream Butter & Sugar and Add Eggs
Cream the butter and sugars together. Beat them on medium-high speed until the mixture is very pale and fluffy, about 3 to 5 minutes.
Beat in the egg, extra yolk, and vanilla until everything is fully mixed in.
Scrape down the bowl, then add the flour, oats, cornstarch, baking soda, and salt. Mix on medium-low speed just until everything comes together. Try not to overmix.
Step 3: Add Mix-Ins
Gently stir in the chocolate chips, coconut, and pecans.
Scoop the dough onto the baking sheets using a ¼-cup scoop. Leave about 2 inches between each cookie so they have room to spread.
Add the garnish by sprinkling a little extra coconut, pecans, and chocolate chips on top of each unbaked cookie.
Step 4: Bake
Bake one sheet at a time on the center rack. The cookies are ready when the edges are set and just turning golden, about 9 to 12 minutes.
Use a large cookie cutter or small bowl to gently coax the cookies into a more circular shape while they're still warm.
Let the cookies cool completely on the baking sheet, then transfer to an airtight container.
Helpful Tips and Tricks
- Don't skip the creaming step. Beating the butter and sugars until pale and fluffy is what gives these cookies their structure and chew.
- Once you add the flour, mix just until everything is combined. This keeps the cookies tender instead of tough.
- Shape the cookies while they're still warm. Using a cookie cutter or bowl right after baking helps you get those perfect round edges.
- If you want to bake these later, the dough freezes well. You can portion it out and bake smaller batches whenever you like.
- Store the baked cookies in an airtight container at room temperature. They'll stay fresh for up to a week.
Ingredients
- 1 ½ cups unsalted butter, softened
- 2 cups light brown sugar, lightly packed
- ½ cup granulated sugar
- 2 eggs, large
- 2 egg yolks, large
- 2 teaspoons vanilla bean paste, or vanilla extract
- 3 ½ cups all-purpose flour
- 1 cup old-fashioned oats
- ¼ cup cornstarch
- 1 ½ teaspoons baking soda, (scant)
- 1 ½ teaspoons kosher salt
- 1 cup semisweet chocolate chips, plus extra for garnish
- 1 cup sweetened shredded coconut, plus extra for garnish
- 1 cup chopped pecans, plus extra for garnish
Instructions
- Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
- Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes minimum).
- Add the egg, egg yolk, and vanilla, beating until completely incorporated.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, oats, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
- Stir in the chocolate chips, coconut, and pecans.
- Use a ¼-cup scoop to drop balls of cookie dough onto the prepared sheets,* allowing about two inches in between (for spreading).
- Sprinkle a few pinches of additional coconut, pecans, and chocolate chips over the unbaked cookies for garnish.
- Bake (one sheet at a time) on the center rack of the oven until set around the edges and just barely beginning to turn golden (approx. 9 to 12 minutes).
- Remove from the oven and use a large cookie cutter or small bowl to coax the cookies into a more circular shape while still warm.
- Cool completely on the baking sheet, then transfer to an airtight container for storage.
Notes
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