Cowboy Cookies
Updated Feb. 2, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups all-purpose flour
- 1tablespoon baking powder
- 1tablespoon baking soda
- 1tablespoon ground cinnamon
- 1teaspoon salt
- 1½cups (3 sticks) butter, at room temperature
- 1½cups granulated sugar
- 1½cups packed light-brown sugar
- 3eggs
- 1tablespoon vanilla
- 3cups semisweet chocolate chips
- 3cups old-fashioned rolled oats
- 2cups unsweetened flake coconut
- 2cups chopped pecans (8 ounces)
Nutritional analysis per serving (39 servings)
307 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 4 grams protein; 159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
- Step 3
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
- Step 4
Add eggs one at a time, beating after each. Beat in vanilla.
- Step 5
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
- Step 6
For each cookie, drop ¼ cup dough onto ungreased baking sheets, spacing 3 inches apart.
- Step 7
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Private Notes
Comments
Delicious! But made a TON (I got 58 cookies). I literally didn't have a mixing bowl big enough, had to use the lid to my cake carrier. To scale by 1/3: 1 c flour 1 t baking powder 1 t baking soda 1 t cinnamon 1/4 t salt (heaping) 1 stick butter 1/2 c sugar 1/2 c brown sugar 1 egg 1 t vanilla 1 c choc chips 1 c oats 2/3 c coconut 2/3 c pecans
I think every butter cookie recipe should come with a link to this article: http://www.nytimes.com/2008/12/17/dining/17bake.html?_r=0 I printed it out and stuck it in my recipe binder when I first ran across it, and I reread it for tips almost every time I try a new butter dough recipe. I also think the suggestion to reduce the butter would help keep the cookies from flattening, and will try that.
Chill the dough for 24 hours, and your cookies will be crunchy on the outside and soft on the inside.
Made a half recipe (just one egg). A hugely heaping tblsp of dough about 2" apart, flattened slightly. Baked 13 minutes. Made 3 dozen crunchy, chewy cookies.
Turned out so delicious! It’s hard to put faith into a random cookie recipe. My friend recommended this recipe and I am so pleasantly surprised! I made the entire batch and split them up for three different friends and coworkers. Definitely worth the try!
This is the cookie I make over and over. I freeze the portioned dough balls six or eight to a bag. I always have some ready to bake off, 14 min at 350 out of the freezer on parchment. I have the giant kitchen aid mixer. If I had a standard 4.5 I would do the 2/3 version which another commenter shared.