Cowboy Cookies are those big, rustic cookies that look like they’ve got everything thrown in, because they do. Chocolate chips, toasted coconut, crunchy pecans, oats, and browned-butter goodness baked into thick rounds with crispy edges and soft centers. You bite into one and get crunch, chew, and chocolate all at once. They’re the cookies people hover around the tray for.
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I bake them for holiday cookie exchanges, Christmas trays, and school bake sales because they hold up well and everyone asks for the recipe. They’re great for gifting, potlucks, or weekend baking when you want something both kids and adults will actually eat. They’ll stay fresh at room temp for about 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cowboy Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make a batch of these loaded, chewy cookies from start to finish.
Brown the Butter
Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, which takes about 5 minutes. Watch it closely because it can burn quickly once it starts browning.
Remove it from the heat immediately and let it cool slightly while you prep the other ingredients. I get the best results using a heavy-bottomed saucepan because it heats evenly and browns the butter perfectly without burning, making this step so much easier.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. I recommend using an electric mixer here because it blends everything in seconds to create an effortless, perfectly smooth base. The mixture should look glossy and combined. Then add the eggs, egg yolk, and vanilla, and whisk until fully incorporated. The extra egg yolk makes the cookies richer and chewier.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Combine the Dry Ingredients
In a separate bowl, mix the flour, baking soda, and optional baking powder, which helps the cookies rise more evenly, along with the cinnamon, salt, oats, and coconut (unsweetened coconut works great here if you want a less sweet option). Whisk them together so everything is evenly distributed. The oats and coconut add texture, while the cinnamon adds warmth without being too spicy.
Fold Everything Together
Fold the flour mixture into the wet ingredients using a sturdy silicone spatula just until it comes together into cookie dough, making sure not to overmix so the cookies stay tender. Stir in the pecans and chocolate chips, and add peanuts or walnuts if you want a little extra crunch, making sure they’re evenly distributed throughout the thick, chunky dough.
Scoop and Bake
Line two baking sheets with parchment paper, then scoop 2-inch balls of dough onto them, leaving about 2 inches of space between each cookie so they bake evenly without merging. I always use a cookie scoop for this step because it gives me perfectly even dough balls every time and keeps all the cookies the same size for consistent baking.
Bake one sheet at a time for 12 minutes at 350°F (180°C), or until the edges are golden and the centers look slightly soft. They’ll firm up as they cool. If you want extra pecans on top, press a few into each dough ball before baking.
Cool and Finish
Sprinkle the cookies with flaky sea salt right when they come out of the oven, if desired. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack so they firm up enough to move without breaking. The salt enhances the brown butter and balances the sweetness.
For stress-free travel, stack your Cowboy Cookies in a rigid container and cushion each layer with parchment to keep them from shifting. Their chunky, durable texture makes them perfect for taking to potlucks, game days, or anywhere you need a reliable treat.
Cowboy Cookies
Add Preferred SourceIngredients
- 1 cup unsalted butter
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 ½ teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¾ cups old-fashioned oats
- ¾ cup shredded coconut
- ½ cup chopped pecans plus extra for topping
- 8 ounces semi-sweet chocolate chips
- Flaky sea salt optional
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Melt the butter in a small saucepan until it turns golden brown and smells nutty. Remove from heat immediately to avoid burning.1 cup unsalted butter
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth (about 2 minutes).1 ½ cups light brown sugar, ½ cup granulated sugar
- Add the eggs, egg yolk, and vanilla, and whisk until fully combined.2 large eggs, 1 large egg yolk, 2 ½ teaspoons vanilla extract
- In a separate bowl, mix the flour, baking soda, cinnamon, salt, oats, and coconut.2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 ¾ cups old-fashioned oats, ¾ cup shredded coconut
- Fold the dry mixture into the wet ingredients just until combined. Stir in the pecans and chocolate chips.½ cup chopped pecans, 8 ounces semi-sweet chocolate chips
- Scoop 2-inch balls of dough onto the prepared baking sheets, leaving about 2 inches of space.
- Bake one sheet at a time for 12 minutes, or until the edges are golden and the centers look slightly soft.
- Sprinkle with flaky sea salt, if desired. Let cool before serving.Flaky sea salt
Video
Notes
- Watch the brown butter closely: Once it starts turning golden, it can burn in seconds. Take it out from the heat as soon as you smell a nutty aroma and see brown bits at the bottom.
- Use room temperature eggs: Cold eggs will seize up the browned butter and make the dough harder to mix. Let them sit out for 15 minutes before you start.
- Press extra pecans on top: Before baking, press a few extra pecan pieces into the top of each dough ball so they look loaded and bakery-style.
- Bake one sheet at a time: This helps with even baking and prevents the bottoms from browning too quickly.
- Don’t overbake: The centers should look slightly underdone when you pull them out. They’ll continue cooking on the hot baking sheet and firm up as they cool.
- Flash freeze for storage: Freeze the cookies on a baking sheet for 1 hour before transferring to containers so they don’t stick together or lose their shape.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Keep the cookies in an airtight container or Ziploc bag at room temperature for up to 4 days. They stay chewy without getting hard or soggy.
For longer storage, freeze them in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe container with parchment paper between layers so they don’t stick. They’ll keep for up to 3 months. Thaw at room temperature for about 20 minutes or microwave for 10 seconds to warm them up.
What to Serve With Cowboy Cookies
I like serving them with cold milk or hot coffee since the brown butter and cinnamon make them taste cozy. They’re also delicious with vanilla ice cream if you want to make them into ice cream sandwiches. The hearty texture holds up well.
They’re easy to pack for lunchboxes, road trips, or afternoon snacks since the oats and coconut give them enough structure to travel well.
More Easy Recipes for You to Try at Home
I think you’ll also love these other easy cookie recipes that are perfect for holiday baking and bake sales.
