Thick, chewy, loaded, and bakery-style with crisp edges and a soft center.
The Ultimate Cowboy Cookie
Ingredients
(Makes 14–16 large cookies)
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs, room temperature
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2 tsp vanilla extract
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2½ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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1 tsp salt
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1 tsp cinnamon
Mix-ins (the magic):
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1½ cups old-fashioned oats
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1 cup chocolate chips (semi-sweet or milk)
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¾ cup shredded coconut (sweetened)
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¾ cup chopped pecans or walnuts
Instructions
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Preheat oven:
Set oven to 175°C / 350°F. Line baking sheets with parchment. -
Cream butter & sugars:
Beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). -
Add wet ingredients:
Beat in eggs one at a time, then add vanilla. -
Mix dry ingredients:
In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. -
Combine:
Gradually mix dry ingredients into wet until just combined. -
Fold in the good stuff:
Stir in oats, chocolate chips, coconut, and pecans. -
Chill (optional but recommended):
Chill dough 30 minutes for thicker cookies. -
Bake:
Scoop large dough balls (about ¼ cup each).
Bake 10–12 minutes, until edges are golden but centers look slightly underbaked. -
Cool:
Let cookies cool on the pan for 5 minutes before transferring to a rack.
Why These Are “Ultimate”
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Crispy edges + chewy centers
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Loaded with texture (oats, nuts, coconut)
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Rich, buttery, bakery-style thickness
Pro Tips
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For extra chewiness, replace 2 tbsp flour with cornstarch.
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Sprinkle a pinch of flaky sea salt on top before baking.
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Freeze dough balls for up to 3 months — bake straight from frozen (+2 min).
If you want, I can also give you a Texas-size skillet Cowboy Cookie or a gluten-free version that’s just as indulgent 🤎