Cowboy Cookies
Updated February 2, 2025
Craig Lee for The New York Times
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 ½ cups (3 sticks) butter, at room temperature
1 ½ cups granulated sugar
1 ½ cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)
Nutritional analysis per serving
38 grams carbs; 31 milligrams cholesterol; 307 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 17 grams fat; 3 grams fiber; 159 milligrams sodium; 4 grams protein; 24 grams sugar
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.
I bake a lot of cookies. I eat a lot of cookies. This one is by far my favorite. I make them regular size (tbsp?) and it makes close to 6 dozen. I scoop and freeze on cookie sheets, then transfer to freezer bags and keep on hand. From frozen, at 350 bake 13-15 mins rotating 1x
Fabulous-- if you chill everything. Chill the batter, chill the pans between oven sessions, chill utensils-- perfection. The coconut makes the difference in taste. Superb.
I have made this recipe many times as written but make 2/3rds batch. Today when I went to make them I only had one stick of butter. I am at my cabin so a half hour from a store. since a 3rd of a batch seemed too small, I subbed almost a half cup of walnut oil for the second stick. i did chill the dough. The cookies are amazing and creaming the butter by hand was much easier than all butter. Was it a happy accident? My husband, who watches saturated fats was happy