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The Best Cowboy Cookies (Thick, Chewy & Loaded!)

These legendary Cowboy Cookies are everything a perfect cookie should be — thick, chewy, buttery, and packed with flavor and texture. 🤠✨
Each bite is loaded with rolled oats, pecans, coconut, chocolate chips, and warm cinnamon, making them rich, hearty, and incredibly satisfying.

Inspired by Baker by Nature, these cookies are a delicious blend of rustic charm and bakery-style indulgence!

⭐ Why You’ll Love These Cowboy Cookies

🔥 Ultra-thick & chewy — thanks to a rich dough packed with oats
🌰 Nutty crunch from pecans (or walnuts!)
🍫 Chocolate-studded bites throughout
🥥 Subtle tropical sweetness from coconut
🤎 Deep flavor from browned butter
⏱️ No chilling required — bake right away!
🥇 Perfect for cookie boxes, bake sales, potlucks, or holiday gifting

Muller

The Best Cowboy Cookies

hick, chewy, deeply flavored Cowboy Cookies packed with rolled oats, chocolate chips, coconut, pecans, and warm cinnamon. No chilling required — bakery-style cookies ready in minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (227 g) unsalted butter, melted and browned
  • 1½ cups (319 g) light brown sugar, packed
  • ½ cup (99 g) granulated sugar
  • 2 Large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2⅓ tsp pure vanilla extract
  • 2⅓ cups (270 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1¾ cups (156 g) old-fashioned rolled oats
  • ¾ cup (60 g) sweetened flaked coconut
  • ½ cup (64 g) pecans, roughly chopped
  • 12 oz (340 g) semi-sweet chocolate chips
  • Flaky sea salt (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Cookie scoop
  • Baking sheets
  • parchment paper
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk browned butter, brown sugar, and granulated sugar until combined.
  3. Whisk in eggs, egg yolk, and vanilla.
  4. In another bowl, combine flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
  5. Fold dry ingredients into the wet mixture just until combined.
  6. Scoop 2-inch balls onto baking sheets, spacing them 2 inches apart.
  7. Bake 12–14 minutes, until edges are golden and centers soft.
  8. Add extra chocolate and pecans on top; sprinkle flaky salt if desired.
  9. Cool 10 minutes on the tray before transferring to a rack.

Notes

  • Browning the butter enhances the cookie flavor.
  • Customize mix-ins: walnuts, white chocolate, or omit coconut.
  • Cookies can be frozen unbaked or baked.

🍪 Ingredients (Makes ~24 cookies)

  • 1 cup (227 g) unsalted butter, melted and browned
  • 1½ cups (319 g) packed light brown sugar
  • ½ cup (99 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 ⅓ tsp pure vanilla extract
  • 2 ⅓ cups (270 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1¾ cups (156 g) old-fashioned rolled oats
  • ¾ cup (60 g) sweetened flaked coconut
  • ½ cup (64 g) roughly chopped pecans (or walnuts)
  • 12 oz (340 g) semi-sweet chocolate chips
  • Optional: flaky sea salt for topping

🥣 Instructions

1️⃣ Prep

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.

2️⃣ Mix Wet Ingredients

In a large bowl, whisk together the browned butter, light brown sugar, and granulated sugar until fully combined.
Add the eggs + egg yolk, one at a time, whisking for about 45 seconds.
Mix in the vanilla.

3️⃣ Mix Dry Ingredients

In a separate bowl, combine:

  • flour
  • baking soda
  • cinnamon
  • salt
  • oats
  • coconut
  • pecans
  • chocolate chips

4️⃣ Combine Wet + Dry

Fold the dry ingredients into the wet ingredients just until combined.
(Do NOT overmix — it keeps the cookies thick and chewy!)

5️⃣ Scoop

Use a cookie scoop to form 2-inch balls of dough.
Place them on the baking sheet, leaving 2 inches of space for spreading.

6️⃣ Bake

Bake one tray at a time for 12–14 minutes, until edges are golden and centers slightly soft.

7️⃣ Finish

Immediately press a few extra pecans + chocolate chips on top.
Sprinkle with flaky sea salt (optional).
Cool on the tray for 10 minutes, then transfer to a wire rack.

💡 Notes & Tips

  • Browned butter = richer, deeper flavor — don’t skip it!
  • Make them your own: swap nuts, adjust chocolate, or skip coconut.
  • No chill time needed (yes!!).
  • For EXTRA thick cookies, refrigerate scooped dough for 20–30 minutes before baking.
  • These freeze beautifully baked or unbaked.

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