I hit the jackpot with these chewy, buttery, Loaded Cowboy Cookies Recipe! Delicious oats, chocolate, coconut and pecans in every bite!
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!
Tips for Making Cowboy Cookies
As usual, I had to tweak this recipe for loaded cowboy cookies a bit. I eliminated the cinnamon 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.
- Get out your butter and eggs about 60 minutes before you start making your cookie dough so they comes to room temperature. This ensures the dough will mix properly.
- Whisking together your dry ingredients before you mix them into the dough helps prevent clumps of baking soda, baking powder or too much salt in any one cookie.
- I like using my paddle attachment if using a mixer to make cookies. This prevents the dough from aerating which can happen when you beat with a whisk attachment.
- The other option is to mix by hand with a wooden spoon.
- These loaded cowboy cookies were each made with 1/4 cup of cookie dough! They are BIG cookies. Go ahead and use a rounded tablespoon full of dough and bake for 10-12 minutes for smaller cookies.
- I mentioned all my tweaks above, but feel free to add back in 1 tablespoon of cinnamon and an extra 1/2 cup of pecans, or nut of your choice.
- You could also use an alternative chocolate chip like bittersweet, white chocolate, or butterscotch. Or how about replacing some of the chocolate with toffee bits?
- If you want perfectly round cookie, roll the dough between your two palms to form balls.
- Then, when they come out of the oven, tap them into perfect circles while they’re still hot using a spatula. It works like a charm.
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!
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More Chocolate Cookies You’ll Love:
- Better Than Brownies Chocolate Cookies from Brown Eyed Baker
- Triple Chocolate Cookies from It’s Yummi
- Perfect Chocolate Chip Cookies from Spend with Pennies
- S’mores Cookies
- Caramel Filled Chocolate Cookies
- Layered Chocolate Chip Cookies
- Levain Bakery Chocolate Chip Cookies
- More Cookie Recipes
- More Chocolate Recipes
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
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 1x
- 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 sugar
- 1 1/2 cups 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.).