This cowboy cookies recipe takes oatmeal cookies to the next level. Soft, chewy, oversized oatmeal cookies are filled to capacity with white chocolate chips, coconut flakes, and chopped pecans, then topped with sea salt and baked to golden perfection. They’re the best oatmeal cookies you’ll ever eat!
We love oatmeal cookies. A lot. Probably more than we should. They’re just so easy to make, and they’re equally easy to play with to create all kinds of different flavors. When we were kids, our mom made a ton of oatmeal cookies, and now that we have our own families, we make just as many – if not more. We make the classic, of course, but we also love switching things up with variations like oatmeal butterscotch cookies, white chocolate oatmeal craisin cookies, and oatmeal cranberry cookies with dark chocolate chips. Now, we’ve added another fun recipe to our rotation. It’s our take on classic cowboy cookies.
These cookies take a classic oatmeal cookie dough and stuff it with white chocolate chips, coconut flakes, and chopped pecans. The result is a soft, chewy cookie with tons of added flavor and texture. It’s a fully loaded version that everyone in our family loves, and we think you will, too.
Why You’ll Love This Recipe
- Simple Ingredients: These are classic oatmeal cookies with a few classic mix-ins, so you can find everything you need in your kitchen or at your local grocery store.
- Easy: All you have to do is mix the dough and bake the cookies. That’s it!
- The Perfect Texture: These cookies are soft and chewy – the perfect oatmeal cookie texture.
- So Much Flavor: Every bite is loaded with sweet oatmeal cookie, chocolate chip, coconut, and pecan flavors.
- Convenient: These are freezer-friendly, so you can make as many as you want and freeze them for later.
Ingredients
- All-Purpose Flour: Basic all-purpose flour binds all the other ingredients together.
- Butter: Butter adds richness and tenderness to the cookies.
- Corn Syrup: Corn syrup adds sweetness and moisture and makes the cookies extra soft.
- Vanilla and Cinnamon: Vanilla and cinnamon create a classic warm, rich flavor you’ll find in almost all baked goods.
- Eggs: Eggs add more fat for tenderness and help the cookies rise just enough.
- Rolled Oats: Rolled oats add that classic chewy texture we all love in our oatmeal cookies.
- Mix-Ins: White chocolate chips, coconut flakes, and chopped pecans add tons of flavor and texture to every bite.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Flour: For ultra-tender cookies, try using cake flour.
- Oats: Rolled oats give the cookies a chewier texture, while quick oats make them softer.
- Chocolate Chips: You can use white, milk, semi-sweet, or dark chocolate chips in these cookies. Even better, use a little of all of them.
- Nuts: Pecans, walnuts, and almonds all work well in these cookies.
Instructions
- Whisk the flour, baking soda, and salt in a medium mixing bowl and set aside.
- Beat the butter, sugars, vanilla, and corn syrup until creamy. Then, beat in the eggs one at a time.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently stir in the rolled oats and mix-ins.
- Drop the dough by rounded tablespoons onto a baking sheet lined with parchment paper.
- Bake at 350 until the edges start to brown. Then, remove them and cool them for a couple of minutes on the baking sheet.
- Transfer the cookies to a wire rack to cool completely. Enjoy!
Tips
- To avoid using too much flour, loosely spoon it into your measuring cup and level it off with a knife. Never scoop the flour out directly with the measuring cup.
- Mix your dough until just combined. Overworking it will result in dense, tough cookies.
- To avoid overmixing when adding the mix-ins, gently fold them in with a spatula.
- Remove the cookies as soon as the edges are brown. The centers will not be fully baked, which is okay. Carryover cooking time finishes them to perfection.
Storage
Store these cowboy cookies for up to 2 weeks at room temperature in an airtight container. For longer storage, freeze them for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
Bring the cookies to room temperature on the counter before serving.
Pairing Suggestions
For a classic treat, serve these cookies with a glass of milk for the kids. Adults can enjoy them with a cup of coffee or tea. They’re also the perfect dessert after a comfort food meal like pot roast or fried chicken with mashed potatoes.
Frequently Asked Questions
Cowboy cookies are oversized oatmeal cookies made with chocolate chips, coconut flakes, and pecans.
Cowboy cookies get their name because they were originally made for cowboys who needed a filling snack to keep them going while working on the ranch and driving cattle.
You can add any kind of chocolate chips and nuts, along with coconut flakes or shredded coconut.
They’re a bit different, but they operate on the same general principle of stuffing cookies with tons of mix-ins. Monster cookies get their name for being large and stuffed with just about anything you can think of. Cowboy cookies, on the other hand, are known for their chocolate chips, coconut, and nuts.
Try This Cowboy Cookies Recipe
This cowboy cookies recipe is easy to make and absolutely filled to the brim with delicious flavor and tons of mix-ins. You can’t beat that combo for a great cookie recipe! They’re so easy to make, so delicious, and so perfect for saving for later that they’re pretty much the perfect cookie. Give this recipe a try, and we know you’ll agree.
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Cowboy Cookies Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 cup butter
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 2 large eggs
- 1 teaspoon ground cinnamon
- 2 cups white chocolate chips
- 2 cups rolled oats
- 1 cup coconut flakes
- 1 cup pecans, chopped
- Coarse sea salt, for topping
Instructions
- Preheat the oven to 350 degrees and line a baking sheet(s) with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, sugar, vanilla, and corn syrup until creamy.
- Next, beat eggs into the butter mixture, one at a time.
- Add dry ingredients into the wet ingredients, and beat until combined.
- Stir in white chocolate chips, rolled oats, coconut flakes, and chopped pecans.
- Drop by rounded tablespoon onto the prepared baking sheet. Press down a bit on each cookie.
- Bake for 10-12 minutes or until edges start to brown.
- Remove from the oven and let sit for 5 minutes on the baking sheet, then remove and place on a wire rack to cool.
Notes
