Description

These hearty cowboy cookies feature a rich, buttery dough packed with rolled oats, shredded coconut, crunchy pecans, and melty chocolate chips. They offer a perfect balance of soft, chewy centers and golden, crispy edges for a satisfying, old-fashioned treat.

Ingredients

1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
1 cup sweetened shredded coconut
1 cup coarsely chopped pecans
1 1/2 cups semisweet chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly distributed.
Gradually add the dry flour mixture into the butter mixture, stirring on low speed or by hand until the flour just disappears.
Use a spatula to gently fold in the oats, shredded coconut, chopped pecans, and chocolate chips.
Drop the dough by heaping 2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
Bake for 12 to 14 minutes until the edges are golden brown; let them cool on the sheet to firm up.

Notes

To ensure your cookies have the best texture, avoid over-mixing the dough once the flour is added. If you prefer a thicker cookie, try chilling the portioned dough balls in the refrigerator for 20 minutes before placing them in the oven to prevent excess spreading.

Prep Time: 15 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: American