Cowboy Cookies

These Cowboy Cookies are thick, chewy, and loaded with delicious add-ins like oats, chocolate chips, pecans, and shredded coconut. They’re a perfect blend of texture and flavor—crispy on the edges, soft in the center, and downright irresistible.

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Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Mix-Ins

• 1½ cups old-fashioned oats
• 1½ cups semisweet chocolate chips
• ¾ cup chopped pecans
• 1 cup shredded coconut (optional, but highly recommended)

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Instructions

1. Prep the Oven and Baking Sheets
   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Combine Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. Cream the Butter and Sugars
   In a large mixing bowl, beat the softened butter with the granulated and brown sugars until light and fluffy—about 2–3 minutes.
4. Add Eggs and Vanilla
   Add the eggs one at a time, mixing until just combined after each addition. Stir in the vanilla extract.
5. Mix in Dry Ingredients
   Add the dry mixture to the wet ingredients in 2–3 parts, mixing just until incorporated. Scrape down the sides of the bowl as needed.
6. Fold in the Mix-Ins
   Stir in the oats, chocolate chips, chopped pecans, and shredded coconut (if using) until evenly distributed.
7. Scoop and Bake
   Drop cookie dough by rounded tablespoons (about 1½ tablespoons each) onto the prepared baking sheets. Gently press each cookie down slightly with the palm of your hand.
8. Bake
   Bake for 9–11 minutes or until the edges are lightly golden. The centers should still look soft.
9. Cool and Enjoy
   Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Why You’ll Love This Recipe

• Loaded with texture from oats, nuts, and coconut
• Perfectly chewy and thick with crispy edges
• Easy to make with pantry-staple ingredients
• Great for bake sales, holidays, or afternoon treats
• Customizable based on your favorite mix-ins

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Tips

• For extra thick cookies, chill the dough for 30 minutes before baking.
• Make sure your butter is softened, not melted, for the right cookie texture.
• Don’t overmix once you add the dry ingredients—this keeps the cookies soft.
• Use a cookie scoop for evenly sized cookies and even baking.
• Let cookies cool slightly on the baking sheet to finish setting up before transferring.

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Variations and Substitutions

• Swap pecans for walnuts or almonds if you prefer.
• Use dark chocolate, milk chocolate, or white chocolate chips instead of semisweet.
• Add dried cranberries, raisins, or toffee bits for a fun twist.
• Want nut-free? Just omit the pecans—these cookies are still amazing.
• Substitute coconut with sunflower seeds or pumpkin seeds for texture.

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FAQs

Can I freeze the dough?
Absolutely! Scoop the dough onto a baking sheet and freeze. Once firm, transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen—just add a minute or two to the baking time.

Do I have to use coconut?
Not at all, but it adds a lovely chewy texture and extra flavor that complements the other ingredients.

Why are my cookies spreading too much?
The dough might be too warm. Chill it for 30 minutes before baking, especially if your kitchen is warm.

Can I make these gluten-free?
Yes, just use a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.

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Serving

• Serve with a tall glass of cold milk or a warm cup of coffee
• Crumble them over vanilla ice cream for a decadent dessert
• Pack them in lunchboxes or gift them in cookie tins during the holidays

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Suggestions

• Bake a double batch and freeze half for later—they’re freezer-friendly!
• Make mini cowboy cookies by using a smaller scoop—great for parties.
• Turn them into ice cream sandwiches for a summer treat.
• Drizzle with melted chocolate or dip half of each cookie for a gourmet touch!