I finally hit the jackpot with these chewy, buttery, Loaded Cowboy Cookies Recipe! Delicious oats, chocolate, coconut and pecans in every bite!
Thanks to our generous gold sponsor for Choctoberfest, Imperial Sugar, for providing sugar for my recipes this week. I was not paid for writing this post.
Loaded Cowboy Cookies Recipe
The first ever cowboy cookies I baked were a huge disappointment. The recipe called for Rice Krispies which lost their crispness within hours. It took me over a decade to recover from that fiasco and to make another batch. It was time to give these another shot!
I found the basic recipe for these easy cowboy cookies in the New York Times, attributed to Laura Bush circa 2000.
They were the winner of the Family Circle’s presidential candidates’ wives cookie contest where the Democrat vs Republican competition was moved to the kitchen. I can see why these gems won!
My Cowboy Cookies Adaptations
Of course, I had to tweak this recipe for cowboy cookies a bit. I eliminated the cinnamon, switched up the coconut and decreased the amount of pecans. Of course, Bill would have loved these cookies sans oatmeal, coconut and pecans. Yeah, those would be plain ol’ chocolate chip cookies! Some things never change.
Though the hubby wouldn’t go near these loaded cowboy cookies, I had some much less picky girlfriends over for coffee. They broke the humongous cookies into quarters to sample, but those same hands went back to the serving tray for more. I happily sent most everyone home with a baggie full of cookies and popped the rest in the freezer to remove temptation from my sight. They are dreamy!
Pin this Cowboy Cookies Image!
Check out my Cookies and Bar Cookies Recipe Board on Pinterest for more fabulous cookie inspiration. Plus pin the image below to your desserts or cookies board so you’ll have quick access to this yummy cookie recipe!
More Chocolate Cookies You’ll Love:
- Better Than Brownies Chocolate Cookies from Brown Eyed Baker
- Caramel Filled Chocolate Cookies
- Perfect Chocolate Chip Cookies from Spend with Pennies
- Levain Bakery Chocolate Chip Cookies
- Triple Chocolate Cookies from It’s Yummi
Used in This Recipe for Cowboy Cookies:
- 3-Pack of Cookie Scoops
- Half Sheet Pan, 13″x18″
- Parchment Paper Baking Sheets
- KitchenAid 9-Speed Hand Mixer
Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled for the #Chocotoberfest hashtag for some amazing chocolate treats.
Hop over to Monday’s post to check out our huge Choctoberfest Giveaway which includes over 100 pounds of Imperial Sugar to one lucky reader! And stay tuned for my third and final Choctoberfest recipe tomorrow: Frosted Black Bottom Cupcakes! I’ve already overdosed on the cream cheese frosting and I just made them this morning!!!Print
Loaded Cowboy Cookies Recipe
Delicious oats, coconut, pecans and chocolate chips in every bite!
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 36 large cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 1/2 cups Imperial sugar
- 1 1/2 cups Imperial brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semisweet chocolate chips
- 3 cups old fashioned oatmeal
- 2 cups angel flake coconut
- 1 1/2 cups chopped pecans
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in bowl.
- In a very large bowl, beat butter until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
- Add eggs one at a time, beating after each addition. Mix in vanilla.
- Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
- For each cookie, scoop out 1/4 cup of cookie dough, roll into balls and space 3 inches apart on baking sheet.
- Bake for 15 to 17 minutes, until edges are lightly browned. Middles may have areas that appear slightly under done. Remove cookies from rack to cool.
Make one third of this recipe for a smaller batch of cookies.
Scoop rounded tablespoons of dough for smaller cookies and bake 10-12 minutes or until lightly browned.
If your cookies aren’t perfectly round when they come out of the oven, use your spatula and tap the edges while the cookies are hot to form more circular cookies.
- Serving Size: 1 cookie
- Calories: 315kcal
- Sugar: 23g
- Sodium: 165mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 34mg
Note: this recipe makes a huge amount of dough. The measurements can easily be divided in thirds and you can also bake up more petite cookies (I recommend a rounded tablespoon instead of the 1/4 cup of dough called for in the recipe if you prefer a smaller version. Just decrease the baking time.).