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Cowboy Cookies

Delightful cookies combining chewy and crunchy textures with chocolate, oats, and pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Smooth and fluffy, this forms the perfect base for our cookies.
  • 2 teaspoons baking powder This will help our cookies rise, giving them that irresistible texture.
  • 2 teaspoons baking soda Alkaline and bubbly, it contributes to the cookie's perfect crunch.
  • 2 teaspoons ground cinnamon Aromatic and warm, adding that classic spice to the mix.
  • ½ teaspoon kosher salt Just the right amount to enhance the sweetness.
Wet Ingredients
  • 1 cup unsalted butter At room temperature, creamy and rich, providing body and flavor.
  • 1 cup granulated sugar Sweet and crisp, lending a delicious sweetness.
  • 1 cup packed light-brown sugar Adds a lovely molasses-like flavor and moisture.
  • 2 large eggs Binding the mixture together, giving it structure.
  • 2 teaspoons vanilla extract Fragrant and sweet, enhancing the overall flavor profile.
Mix-Ins
  • 2 cups semisweet chocolate chips Melty and decadent, each bite brings pure joy.
  • 2 cups old-fashioned rolled oats Chewy and wholesome, for that classic cookie feel.
  • ⅔ cup sweetened flaked coconut Adds a tropical touch with a chewy texture.
  • ⅔ cup chopped pecans Crunchy and earthy, balancing out the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined. Set aside.
Mixing
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until smooth and creamy, about one minute.
  2. Gradually add the granulated and brown sugars, beating until fully combined, about two minutes.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then incorporate the vanilla extract, mixing until well-blended.
  4. Slowly add the flour mixture in several additions, mixing until just combined.
  5. Fold in the chocolate chips, oats, coconut, and pecans until evenly distributed.
Baking
  1. Using a ¼ cup measure, drop mounds of cookie dough onto your prepared baking sheets, ensuring they are 3 inches apart.
  2. Bake in the preheated oven for 17-19 minutes, rotating the baking sheets after 10 minutes, until edges are lightly browned and centers appear slightly soft.
  3. Allow cookies to cool on a wire rack before enjoying.

Notes

For chewier cookies, chill the dough for at least 30 minutes before baking. You can decorate the tops with extra chocolate chips or nuts for visual appeal. Ensure your butter is at room temperature for optimal blending.