Description
Classic Cowboy Cookies combine chewy oats, melty chocolate chips, crunchy pecans, and shredded coconut for a hearty, flavorful treat perfect for any cookie lover.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1½ cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
- ¾ cup chopped pecans
- 1 cup shredded coconut (optional but recommended)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a mixer, cream the softened butter with granulated and light brown sugars until the mixture becomes light and fluffy, which takes about 3 minutes, creating a smooth base for your cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing just until each is incorporated. Then stir in the vanilla extract evenly throughout the batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until everything is blended and a dough forms, preventing overmixing for tender cookies.
- Incorporate Add-ins: Gently fold in the rolled oats, semi-sweet chocolate chips, chopped pecans, and shredded coconut to distribute them evenly throughout the dough.
- Portion Dough: Drop the cookie dough onto the prepared baking sheets by rounded tablespoons, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake and Cool: Bake the cookies for 9 to 11 minutes until they are lightly browned. After removing from the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using room temperature eggs ensures even mixing and a better texture.
- Shredded coconut is optional but adds delightful flavor and texture.
- Spacing cookies properly prevents merging during baking.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For a nuttier flavor, toast pecans lightly before adding.
