Description
Classic cowboy cookies combine hearty oats, chocolate chips, and pecans for a rustic Texas-style treat. These robust cookies offer a perfect balance of sweet and nutty flavors that satisfy cookie enthusiasts seeking comfort and indulgence.
Ingredients
Scale
- 1 3/4 cups (248 g) unbleached all-purpose flour
- 2 large eggs
- 1 cup (226 g) unsalted butter (room temperature)
- 1 cup (200 g) light brown sugar (packed)
- 1/2 cup (100 g) granulated sugar
- 2 cups (340 g) semi-sweet chocolate chips
- 2 cups (184 g) rolled oats
- 1 1/2 cups (140 g) moist shredded sweetened coconut
- 1 1/4 cups pecans (toasted and chopped)
- 2 tsps vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
Instructions
- Whisk flour, baking soda, cinnamon, and salt in a medium bowl until uniformly blended. Reserve this dry mixture for later use.
- Using an electric mixer, cream butter, light brown sugar, and granulated sugar until smooth and fluffy, approximately 3 minutes.
- Incorporate eggs one at a time into the butter-sugar mixture, then add vanilla extract. Mix thoroughly, ensuring all ingredients are evenly distributed.
- Gently fold the prepared dry ingredients into the wet mixture, stirring until just combined to prevent overmixing.
- Fold in chocolate chips, rolled oats, shredded coconut, and chopped pecans. Mix carefully to distribute ingredients evenly throughout the dough.
- Refrigerate the dough for 1 hour to enhance flavor and make handling easier. Preheat oven to 350°F during the final 15 minutes of chilling.
- Roll dough into 3-tablespoon balls, pressing additional chocolate chips onto the surface of each cookie sphere.
- Line a baking sheet with parchment paper and arrange cookie dough balls 2 inches apart. Keep remaining dough chilled.
- Slightly flatten each dough ball before baking. Bake for 13-16 minutes until edges are set and bottoms are golden brown, with centers remaining slightly soft.
- Let cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire rack for complete cooling. Continue baking remaining dough in batches.
- Store cooled cookies in an airtight container to maintain freshness and texture.
Notes
- Chill the dough thoroughly to prevent spreading and enhance flavor development, allowing cookies to maintain a thick, chewy texture.
- Toast pecans beforehand to intensify their nutty flavor and create a deeper, more complex taste profile in the cookies.
- Experiment with alternative mix-ins like dried cranberries, white chocolate chips, or different nuts to customize the recipe to personal preferences.
- Use parchment paper or silicone baking mats to ensure even baking and prevent cookies from sticking to the pan.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg