These easy Cowboy Cookies are chewy, hearty and delicious! The perfect blend of chocolate chips, oats, coconut and pecans in this scrumptious Cowboy Cookie recipe are sure to be a hit with friends and family! Great for an after school snack or with a cup of coffee!
Hungry for more cookies? Make sure to try these favorites: Chocolate Crinkle Cookies, Flourless Chocolate Cookies and the best Chewy Chocolate Chip Cookies!
Cowboy Cookie Recipe
Get ready for a taste of the Wild Wild West with these delicious Cowboy Cookies! This crave-worth cookie recipe is incredibly hearty and has the perfect blend of sweet, crunchy and chewy ingredients including chocolate chips, oats, coconut, and pecans. Hearty, delicious, and full of flavor, these cookies are sure to satisfy any craving!
These cookies are commonly referred to as Kitchen Sink Cookies (because they call for almost every ingredient BUT the kitchen sink!) or Laura Bush Cowboy Cookies because the first lady was the one who made this particular recipe so popular. This recipe makes a large batch of cookies so it’s just perfect for sharing with friends and family.
Whether you’re looking for a sweet treat to enjoy with your morning coffee, an after school snack or a cookie to bring to a party or potluck, these Cowboy Cookies are the perfect choice!
More Decadent Chocolate Cookie Recipes
- No Bake Cookies
- Flourless Chocolate Cookies
- Chewy Chocolate Chip Cookies
- Chocolate Sugar Cookies
- Rocky Road Cookies
Cowboy Cookie Recipe Ingredients
This recipe calls for a long list of ingredients but the good news is they are all pantry staples and likely ingredients you already have on hand. There are so many ways to modify this classic cookie recipe and I’ve included some of these options below. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- all-purpose flour – The flour is the base for these cookies and provides structure (along with the oats!). Make sure to spoon and level the flour so you don’t end up with dry, crumbly cookies.
- baking powder and baking soda – These ingredients are the leaveners for this recipe.
- ground cinnamon – Adds a subtle, warm spice flavor that complements the sweetness of the cookie and goes so well with the oats.
- salt – Helps to balance the sweetness and enhances the taste of the other ingredients.
- unsalted butter – Adds richness, flavor and helps to keep the cookies moist.
- sugar – This recipe call for both granulated sugar and brown sugar which provides a balance of sweetness and adds flavor to the cookies.
- eggs – Use room temperature eggs.
- vanilla extract – Use homemade vanilla extract or store bought. The vanilla adds lots of warmth and flavor this recipe.
- chocolate chips – I like to use semi-sweet chocolate chips but milk chocolate, peanut butter or even white chocolate chips could all be used in this recipe. add a rich chocolate flavor
- old-fashioned rolled oats – Give this cookie it’s heartiness and makes for a wonderfully chewy cookie.
- sweetened coconut flakes – Adds additional sweetness and a bright flavor.
- chopped pecans – We love pecans but any nuts can be used in this recipe. The nuts add a crunch and nutty flavor to the cookies.
For extra flavor and crunch, try toasting the pecans in a skillet on the stovetop before adding them to the cookie dough!
How To Make Cowboy Cookies
This recipe for Cowboy Cookies is a classic cookie recipe that has been around for decades. This recipe is incredibly easy to make (no chilling time needed!) and makes dozens of cookies which makes them a great choice for parties, potlucks and more.
- Preheat the oven to 350°F.
- Dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt. Set aside.
- Cream. In a large mixing bowl or the bowl of a stand mixer, beat butter until smooth and creamy, about 1 minute. Gradually add in both granulated sugar and brown sugar, and beat until fully combined.
- Mix. Add eggs, one at a time, mixing well after each addition. Add vanilla extract and mix until thoroughly incorporated.
- Combine. Gradually add the flour and stir until just combined. You don’t want to overmix here.
- Mix-ins. Stir in the chocolate chips, oats, coconut, and pecans.
- Scoop. Using a large cookie scoop, scoop out 3 tablespoons of cookie dough, roll into balls and place on an ungreased cookie sheet or silicone baking mat.
- Bake. Bake the cookies for 9 to 11 minutes, or until the cookies just start to turn golden brown on the edges. Do not overbake. Let the cookies rest for 5 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Let cookies cool completely before transferring to an airtight container for up to 1 week. Cookies are best within the first 5 days and should be stored at room termperature.
To freeze, transfer the cookies to a freezer safe, airtight container or ziploc bag and freeze for up to 3 months.
Trish’s Tips and Tricks
- Make sure your eggs and butter are at room temperature. This ensures that the ingredients will blend easily.
- Don’t overbake the cookies! You want the edges to be lightly golden brown and the center to be soft and chewy.
- Try using dark brown sugar instead of light brown sugar. Adds moisture and a bit of molasses flavor to the cookies.
- Swap in different flavor chip such as bittersweet, peanut butter and white chocolate chips for a fun flavor twist.
- Use a cookie scoop to ensure that all of the cookies are uniform in size and shape.
- Line your baking sheet with a silicone baking to make clean up a breeze.
- You can also add in other ingredients such as raisins, cranberries, or white chocolate chips to customize the recipe to your liking.
Frequently Asked Questions
Can I use a nut other than pecans?
Yes, feel free to use any type of nut that you prefer. Walnuts, almonds, pistachios or even hazelnuts would be a great alternative.
Can I make the cookie dough ahead of time?
Yes and in fact, it will only help to enhance the flavor of these cookies! Make the cookie dough and store in the fridge for up to 3 days. Bake when you’re ready!
Do I need to chill the dough?
This is one of those rare cookie recipes that don’t require any chilling time. However, the flavors do deepen if you have the extra time to let the dough chill. You will need to let the dough sit out at room temperature for about 30 minutes before baking so the cookies flatten a little when they cook.
More Cookie Recipes You’ll Love
- Snickerdoodle Cookies
- No Bake Cookies
- Cranberry Orange Cookies
- Perfect Sugar Cookie Recipe
- Hot Cocoa Cookies
- White Chocolate Macadamia Nut Cookies
How To Make Cowboy Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 2 cups old-fashioned rolled oats
- 1 ¼ cups sweetened flake coconut
- 1 ¼ cups chopped pecans
- Preheat the oven to 350°F.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat butter until smooth and creamy, about 1 minute.
- Gradually add in both granulated sugar and brown sugar, and beat until fully combined.
- Add eggs, one at a time, mixing well after each addition. Add vanilla extract and mix until thoroughly incorporated.
- Gradually stir in the flour mixture until just combined.
- Stir in the chocolate chips, oats, coconut, and pecans.
- Using a large cookie scoop, scoop out 3 tablespoons of cookie dough, roll into balls and place on an ungreased cookie sheet or silicone baking mat.
- Bake the cookies for 9 to 11 minutes, or until the cookies just start to turn golden brown on the edges. Do not overbake.
- Let the cookies rest for 5 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Originally published July 28, 2010.
Elisabeth Corley says
Oh my goodness Glory, these are to die for!! I made them this afternoon and they are so delicious. Thank you so much for this recipe. So glad I met you at the pool this past week and found out about your blog 🙂 I will for sure be trying more of your recipes soon!
Yay! So glad you gave them a try, these are one of my favorites too! Thanks for the lovely comment! Since I know you’re a cookie lover, you must try my Hot Cocoa Cookies (recipe here –> https://www.glorioustreats.com/hot-cocoa-cookies/ ) You can use different sprinkles, or none at all, if you want to make them before Christmas =)
Mary Ellen Hamm says
These are wonderful! I’m wondering how to print recipes in printer format. I can’t find the tab for it so I’m printing the comments and everything. Am I missing something? Thank You!
I made these yesterday, what a hit! It made a lot, so I shared with a friend, she ate two right off the bat! Everyone in my family loved them. A great hearty cookie, love it! Thanks for the recipe.