Cowboy Cookies

By Eat More Chocolate Team      

June 29, 2015

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Cowboy Cookies are soft, chewy, and loaded with a variety of flavors and textures -- from oats and coconut to chocolate chips and pecans -- making them hearty and totally addictive!

  • Prep: 20 mins
  • Cook: 25 mins
  • 20 mins

    25 mins

    45 mins



Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars. Beat at medium-high speed until light and fluffy. Scrape down sides, reduce speed to medium-low, and blend in eggs, one at a time. Add vanilla and beat until well incorporated.

With mixer on low speed, blend in flour mixture until just combined. Use a large wooden spoon to stir in oats, chocolate chips, coconut, cornflakes, and pecans.

Use a cookie scoop or large spoon to scoop mounds of dough (approximately 3 tablespoons per cookie) onto prepared cookie sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes or until cookies are set and edges are beginning to turn golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup (packed) brown sugar

3/4 cup sugar

2 eggs

2 teaspoons pure vanilla extract

2 cups rolled oats

2 cups chocolate chips (semisweet and/or milk chocolate)

1 1/2 cups sweetened shredded coconut

1 1/2 cups crushed cornflakes

1 cup chopped pecans