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These Chewy Cowboy Cookies are packed with everything I love in one irresistible bite! Hearty oats, melty chocolate chips, crunchy pecans, and sweet coconut. They have super soft, thick centers and crispy edges. Just what I love in a cookie!
It’s a big batch, making them perfect for sharing. I like to scoop the dough into balls, and then freeze them. That way, I can just get a dozen out at a time, when we are craving something sweet. Yum!
Hope you get a chance to try them!
Ingredients
- 1 1/2 C butter, softened to room temperature
- 1 1/2 C sugar
- 1 1/2 C brown sugar
- 3 eggs
- 1 Tb vanilla
- 3 C flour
- 3 C old fashioned oats
- 1 Tb baking powder
- 1 Tb baking soda
- 1 Tb cinnamon
- 1 tsp salt
- 1 1/2 C milk chocolate chips
- 1 1/2 C semi sweet chocolate chips
- 1 1/2 C sweetened flaked coconut
- 1 C pecans, chopped
- flakey sea salt (optional but fantastic)
- extra chocolate chips and chopped pecans to press into the tops of the cookies while still warm (optional but fantastic)
Instructions
- Preheat your oven to 350 degrees (325 for convection ovens).
- Place the butter into your stand mixer, with the white and brown sugar. Mix for a couple of minutes, or until well combined.
- Add the eggs and mix on medium high speed, for 3-4 minutes, or until the mixture is light and fluffy. This really helps the cookies stay nice and chewy.
- Add the vanilla and mix, just until combined.
- Into the top of your mixer, place the flour, oats, baking powder, baking soda, cinnamon and salt. Using a fork, toss them all around a bit to combine. Alternatively, you could mix these dry ingredients together in a separate bowl...but then you'd have one more dish to wash. ๐
- Turn your mixer onto low speed and allow the dry ingredients to combine with the creamed mixture.
- Add the chocolate chips, coconut, and pecans. Mix until combined.
- Line your baking sheets with parchment paper and scoop the dough into 2-3 inch balls, placing 12 on each sheet. Spray your hands with cooking spray and roll each dough ball into your palms for a few seconds, smoothing it out a bit. Believe it or not, this step helps me tell when the cookies are perfectly baked. ๐
- Bake for 9-10 minutes, or until the tops of the cookies have started to crack. If you have a convection oven, you can bake 2 sheets at a time (my oven takes about 7 minutes to bake 2 sheets).
- Remove the pans from the oven and allow the cookies to continue cooking on the hot sheet. I like to press a few more chocolate chips and pecan pieces into the tops of the cookies while they are still warm. Then sprinkle with a bit of flakey sea salt. Optional, but SO. DARN. GOOD. ๐
Enjoy!
Notes
This dough freezes super well. I like to scoop it into balls, then freeze on a large covered sheet pan overnight. Then I place the frozen balls into gallon sized Ziplocs. When I'm ready to bake, I set them out on a baking sheet for about 10 minutes before I bake them.
