Cowboy Cookies aren’t fancy, but they don’t need to be. These oversized cookies are thick, chewy, and full of texture from oats, coconut, and pecans, with plenty of chocolate chips scattered throughout. They hold up well for mailing, but they’re just as good straight from the oven with a scoop of ice cream.
Classic Cowboy Cookie That Can’t Be Beat
Cowboy Cookies are a mashup of all the best cookies. You get soft oatmeal, melty chocolate, chewy coconut, and buttery pecans in every bite. The dough comes together in about 20 minutes and doesn’t require any chilling – instant gratification.
They became famous when Laura Bush shared her version during the Family Circle Presidential Bake-Off in 2000, where her Cowboy Cookies went head-to-head with Tipper Gore’s gingersnaps — and won. Ever since, this hearty cookie has been a symbol of big, bold, everything-but-the-kitchen-sink baking.
However, these cookies were around long before Laura Busch made them popular. Growing up, we would eat them as soon as they came out of the oven while the chocolate was still melty.
They’re kind of like a salty and sweet kitchen sink cookie, you can throw just about any leftover ingredients in your pantry in with the chocolate chips and people will love it.
Because they’re big and sturdy, they’re also practical. These cookies don’t fall apart easily, which makes them good for mailing or packing into a lunchbox. If you’d rather enjoy them warm, they’re heavenly with a scoop of homemade ice cream.
You can also play around with the add-ins. Swap the pecans for walnuts or leave out the coconut if you’re not a fan. Another option is to swap the semi-sweet chocolate chips for different types of baking chips.
The best part is that this recipe makes 50 large cookies, so you can bake them all at once and share or you can save some of the dough for later. They freeze wonderfully.
Pantry Staples with a Few Extras
You need two main ingredients plus a few pantry staples to make these giant cookies. Make sure to check the recipe card for the full list.
- Oats: Old-fashioned rolled oats hold the cookies together and add texture. I prefer old fashioned oats to instant oats for these cookies.
Step-by-Step Cowboy Cookie Guide
Step One: Mix the Dry Ingredients
Step Two: Cream the Butter and Sugar
Step Three: Bring the Cookie Dough Together
Step Four: Scoop and Bake
Cowboy Cookies have stood the test of time for a reason. They’re hearty, adaptable, and just plain delicious, the kind of cookie that disappears fast at bake sales and potlucks. Keep a batch in the freezer for when you need something sweet.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 ½ cups butter softened (3 sticks)
- 1 ½ cups sugar
- 1 ½ cups brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semi-sweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened coconut
- 2 cups chopped pecans
Instructions
- Preheat the oven to 350º. Line baking sheets with parchment paper.
- In a large bowl, whisk the flour, baking powder, soda, cinnamon and salt.
- Add butter, white sugar and brown sugar to the bowl of a stand mixture and beat on medium high until light and fluffy, about three minutes. Add eggs one at a time, beating after each until incorporated. Beat in vanilla.
- Add flour mixture, beating just until combined. Add chocolate chips, oatmeal, coconut and pecans, beating until they are incorporated.
- Use a ¼ cup ice cream scoop and scoop onto the prepared baking sheet. Bake until lightly brown around the edges. Allow to cool on the pan for 10 minutes before removing to a wire rack.
Notes
- You don’t have to refrigerate the dough, but if you do, let it come to room temperature before making into cookies.
