Cowboy Cookies
These cowboy cookies are loaded with chocolate chips, pecans, and oatmeal, making them one of the heartiest, chewiest, and best cookies I’ve ever had. If you love thick, chewy cookies, this recipe is for you.
Table of Contents
Cowboy cookies are sweet treats that are hearty, thick, and chewy. They’re made with chocolate chips, pecans, and oatmeal, and the addition of brown sugar gives them a depth of flavor, making them a great snack or dessert.
If you love these cowboy cookies, you should definitely try my snickerdoodle cookies, oatmeal fudge cookies, or buttermilk cookies. They’re all delicious and easy to make and some of the best cookies!
This is yet another recipe that hung on our wall in the kitchen that I had yet to try. Named Pat’s Cowboy Cookies, I thought that because of the notes written on it and the fact that it had been saved, there was a pretty good chance that these cookies would turn out.
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of butter, sugar, and vanilla for the perfect cowboy cookie flavor.
- Texture: The combination of quick oats, pecans, and chocolate chips gives these cookies a chewy texture that’s absolutely irresistible.
- Crowd Pleaser: This recipe makes a big batch of cookies, making it perfect for sharing with friends and family. Everyone will want the recipe after the first bite!
- Vintage Recipe: This is a vintage recipe that has been a favorite for decades. It’s a time-tested classic that never goes out of style.
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Key Ingredients
- Butter: This is the star of the show, giving the cookies a rich, buttery flavor and a soft, melt-in-your-mouth texture.
- White Sugar: Sweetens the cookies and also helps to give them a slightly crispy edge.
- Light Brown Sugar: Adds a delicious caramel flavor and makes the cookies chewy.
- Eggs: These bind the ingredients together and also help the cookies to rise a little.
- Vanilla Extract: Enhances the overall flavor of the cookies, giving them a warm, sweet aroma.
- Baking Powder: Baking powder is our leavening agent to give it the perfect texture.
- All-Purpose Flour: This is the base of the cookies, providing structure.
- Quick Cook Oats: These give the cookies a hearty, chewy texture and a delicious nutty flavor.
- Chopped Pecans: Add a wonderful crunch and a sweet, buttery flavor to the cookies.
- Chopped Semi-Sweet Chocolate Chips: These melt slightly in the cookies, giving them pockets of rich, gooey chocolate.
Equipment
- Electric Mixer – You’ll need this to cream the butter and sugar, as well as to beat in the eggs and vanilla extract.
- Mixing Bowls – These are essential for combining the dry ingredients and then mixing them with the wet ingredients.
How to Make Cowboy Cookies
Preparation
To start, preheat your oven to 350˚F. This will make sure that it’s at the right temperature when you’re ready to bake your cookies.
Step 1 – Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar. You want to mix them until they are light and fluffy. This will give your cookies a soft, chewy texture.
Step 2 – Add the Eggs and Vanilla
Next, add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Then, stir in the vanilla extract. This will give your cookies a rich, sweet flavor.
Step 3 – Combine the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients in the large bowl, mixing until they are well combined.
Step 4 – Add the Goodies
Now, it’s time to add the mix-ins that make these Cowboy Cookies so delicious. Stir in the old-fashioned rolled oats, chopped pecans, and semi-sweet chocolate chips until they are well blended.
Step 5 – Bake the Cookies
Drop the cookie dough by spoonfus onto a baking sheet lined with parchment paper. Pop the baking sheet into your preheated oven and bake the cookies for 12-15 minutes. You’ll know they’re ready when they are lightly brown. Once baked, let the cookies cool on a wire rack.
Expert Tip
To make the best cowboy cookies, do not overbake them. Bake one cookie first to test your oven’s baking time. Let cool and taste to see if you need to add less or more time, as ovens vary.
Recipe Variations
- Different Nuts: Feel free to swap out the pecans for your favorite nuts. Walnuts or almonds would be a great alternative in these cowboy cookies.
- Add Coconut: If you’re a fan of coconut, try adding a cup of shredded coconut to the cookie dough.
- White Chocolate: While this recipe uses semi-sweet chocolate, you can mix it up by using white chocolate chips for a sweeter twist.
- Extra Add-Ins: These cookies are very versatile, so feel free to add extra mix-ins like butterscotch chips or even a handful of raisins for a different flavor and texture.
What to Serve With
- These hearty cowboy cookies are perfect for a grab-and-go breakfast. Serve them with a hot cup of coffee for a satisfying start to your day.
- Sandwich a scoop of your favorite ice cream between two cowboy cookies. Roll the edges in mini chocolate chips or chopped pecans for an extra treat.
- If you’re hosting a brunch, set out a plate of these cookies alongside some fresh fruit and yogurt. Your guests will love the sweet, chewy texture of the cookies as a contrast to the other breakfast options.
Make Ahead Instructions
These cookies freeze really well, so you can make a big batch of these cookies ahead of time. Place the shaped cookie dough balls on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Allow to thaw and follow the recipe instructions.
Recipe FAQs
If you’re not a fan of pecans, you can easily substitute them with another nut like walnuts or almonds. If you have a nut allergy, you can leave them out altogether and still have a delicious cookie.
The cowboy cookies are done when they are lightly brown around the edges. They may still look a little soft in the middle, but they will continue to set as they cool. Let them cool on the baking sheet for a few minutes before transferring to a cooling rack.
Yes, you can. The texture of the cookie will be a bit different, as old-fashioned oats are a bit larger and thicker than quick oats. The cookies will have a chewier texture, but they will still be delicious.
Storing and Reheating
- Storing: You can store your baked cowboy cookies in an airtightly sealed container at room temperature for up to one week.
- Freezing: I recommend freezing before baking for the best results. You can freeze unbaked cookie dough balls for up to 3 months.
- Thawing: Allow the cookie dough to thaw and then follow the recipe instructions.
More Cookie Recipes You’ll Enjoy
Serving Size
- What to Expect: This cowboy cookies recipe yields about 4 dozen cookies, packed with oats, pecans, and chocolate chips.
- How to Scale: If you want to make more than 4 dozen cookies, you can easily double the recipe. Just make sure your mixing bowl is large enough to accommodate the doubled quantity of ingredients. Follow the rest of the instructions as directed, and you’ll have twice the delicious, hearty cookies.
Cowboy Cookies Recipe
Ingredients
- 1 Cup salted butter softened
- 1 Cup granulated sugar
- 1 Cup light brown sugar lightly packed
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 Cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 Cups quick cook oats
- 1 Cup chopped pecans
- 3/4 Cup semi-sweet chocolate chips chopped
Instructions
- Preheat oven to 350˚F.
- Cream together butter and sugar until light and fluffy. Add eggs one at a time and then the vanilla extract. Beat until well blended.
- In a separate bowl, combine flour, baking soda and salt. Gradually add to wet ingredients until combined.
- Add oats, pecans, and chocolate bits and blend well. Drop by spoonfuls on baking sheet covered in parchment paper.
- Bake in a preheated 350˚ F oven for 12-15 minutes or until lightly brown. Let cool on cooling rack.
Notes
Nutrition
This recipe was originally published in 2019. The post has been updated but the recipe remains the same.
can raw sugar be used in this recipe?
I’ve not tested it with raw sugar, but you can surely try and I think it will be fine to use!
Can regular rolled oats be used in this recipe? Would it need any other adjustments?
Thanks.
Sorry. Just saw the note about not using regular rolled oats. Will adapt the oatmeal cookie recipe I have to mimic these. Thanks for the ideas if not the recipe.
Do I use salted or unsalted butter.