Homemade Cowboy Cookies

Homemade Cowboy Cookies loaded with oats, pecans, chocolate chips, and coconut. Big, chewy, and packed with flavor—like a trail snack, but way better.

this Recipe

(And Why They Make Me Think of My Uncle Ray in Cowboy Boots)

I still remember the first time I bit into one of these Homemade Cowboy Cookies. I was maybe ten? Eleven? (Time gets fuzzy after thirty, doesn’t it?) It was one of those summer afternoons at my grandma’s house—you know, the kind where you swear you’ll just “pop in” and suddenly it’s three hours later, you’re helping peel potatoes, and Uncle Ray’s telling that story again about breaking his collarbone at the rodeo.

Anyway, there was this huge glass jar on the counter. The kind that makes a loud clunk when you take the lid off, like it’s daring you to see what’s inside. And there they were. Cowboy Cookies. Huge ones. Like, both-hands-needed kind of cookies. I took a bite and bam—it was love. The oats were chewy, the chocolate chips melty, the coconut sneaky sweet, and the pecans gave just the right crunch. I swear I could hear old Western music playing in my head.

Fast forward to now, and I still make these cowboy cookies when I want something that feels like a hug from the inside out. They’re nostalgic, they’re chunky in the best way, and honestly, they’re the perfect excuse to pretend I’m feeding a bunkhouse full of hungry ranch hands (even if it’s just me on the couch in sweatpants).

Why You’ll Love This Homemade Cowboy Cookies Recipe?

You need these cookies. Not because I say so (although, I do). But because they’re everything you want in a cookie. They’re big, chewy, packed to the brim with goodies, and ridiculously satisfying. Like the kind of cookie you’d picture John Wayne packing in his saddlebag—if John Wayne liked coconut and dark chocolate chips.

The oats give them that hearty, chewy vibe. The coconut adds a little unexpected sweetness. And the pecans? Crunchy little nuggets of joy. Add chocolate chips (obviously) and a dash of cinnamon (optional, but do it), and you’re in cowboy cookie heaven.

They’re also super forgiving. Don’t have pecans? Toss in walnuts. No coconut? Skip it! Want to add raisins? You’re braver than I am, but go for it.

Ingredient Notes:

(And My Honest, Slightly Opinionated Take on Each One)

• 1 cup (226g) unsalted butter, softened
  If you forget to soften it (guilty), a quick zap in the microwave works. Just don’t melt it into butter soup.

• 1 cup (200g) dark brown sugar, packed tight
  Dark brown sugar gives that caramel, molasses thing. Light brown works… but it’s not the same.

• ½ cup (100g) granulated sugar
  For crispy edges. Plus, you need balance in life.

• 2 large eggs
  Room temp if you remember. If not? Meh. Toss ‘em in.

• 2 tsp vanilla extract
  Use the good stuff if you can. But if you’re running low? You’ve got bigger problems.

• 2 cups (250g) all-purpose flour
  Nothing fancy. Just your trusty bag of flour.

• 1 tsp baking soda
  Not baking powder. Been there. Didn’t rise. Learned the hard way.

• ¾ tsp salt
  You need this. Trust me. It cuts through the sweet and makes it pop.

• 1 tsp ground cinnamon (optional-ish)
  I say optional, but I always add it. It’s like fall… in a cookie.

• 2 cups (212g) old-fashioned rolled oats
  Not quick oats. Never quick oats. They get mushy. You want the hearty stuff.

• 1½ cups (123g) sweetened shredded coconut
  If you hate coconut… I don’t understand you, but I support your choices. Leave it out if you must.

• 1 cup (115g) pecans, chopped (roughly)
  Toast them if you’ve got an extra 5 minutes. Totally worth it. If you forget? Still fine.

• 1½ cups (255g) chocolate chips
  Semisweet, milk, dark—your choice. I go half semisweet, half milk because I’m indecisive.

How To Make Homemade Cowboy Cookies?

(Step-by-Step, No-Fuss, and You Might Get Messy)

Step 1: Preheat Your Oven

350°F (175°C). Line your baking sheets with parchment paper. Or don’t. Just grease ‘em if you skip the paper. No judgment.

Step 2: Cream the Butter and Sugars

Beat the butter, dark brown sugar, and granulated sugar until light and fluffy. Like, it should look fluffy enough to make you think “this is going to be good.” I use a hand mixer because my arms aren’t built for whisking marathons.

Step 3: Eggs and Vanilla Join the Party

Add the eggs one at a time, mixing after each one. Then the vanilla. Scrape down the bowl if you’re fancy. I usually just eyeball it.

Step 4: Mix the Dry Stuff

Flour, baking soda, salt, and cinnamon. Whisk them together like you’re doing something super important (you are). Then slowly add this to the wet mix. Slowly. Unless you like flour clouds in your face.

Step 5: Add All the Goodies

Fold in oats, coconut, pecans, and chocolate chips. It’s chunky. It’s glorious. If it feels like too much stuff and not enough dough… you’re doing it right.

Step 6: Scoop and Bake

Scoop about 2 tablespoons of dough per cookie. Roll them into balls if you want. Or don’t. Bake for 12-14 minutes, until the edges are golden but the middles are still a little soft. Trust me, they firm up as they cool.

Step 7: Cool (Or Don’t)

Let them cool for 5 minutes on the pan. Or just eat one hot and molten with chocolate all over your fingers. I won’t tell.

Storage Options:

(If You Have Any Left…)

Honestly? These don’t last long at my house. But if you somehow manage to keep some, store them in an airtight container for up to a week. They freeze great, too—baked or as dough. I freeze dough balls and bake them straight from frozen when I need a cookie right now (which is often).

Variations and Substitutions:

(Because Sometimes You Want to Be Wild)

• Swap the Pecans: Try walnuts, almonds, or pistachios. Or skip nuts if you have allergies in the crew.
• Go Chocolate Crazy: Add white chocolate chips, peanut butter chips, or butterscotch chips.
• Add Dried Fruit: Raisins, dried cranberries, chopped dates… if you’re into that sorta thing.
• No Coconut: Skip it, or use unsweetened if you want to cut the sugar.
• Gluten-Free: Easy peasy. Use a 1:1 gluten-free flour and certified GF oats.

What to Serve with Homemade Cowboy Cookies?

(Besides a Big Smile)

• Milk: Cold. Classic. Don’t skip this one.
• Coffee: Morning, afternoon, midnight… no wrong time.
• Ice Cream Sandwiches: Do this. Trust me.
• Hot Cocoa: Cuddles in a mug with a cookie on the side.

Frequently Asked Questions:

(Yes, I’ve Heard These Questions Before)

Why are they called Cowboy Cookies?
Supposedly, they’re sturdy enough for cowboys on the trail. I say they’re sturdy enough for me to snack on during a Netflix binge, so… same.

Can I make the dough ahead of time?
Heck yes. Scoop it into balls, freeze ‘em, and bake whenever the mood strikes. No thawing needed.

Why are my cookies spreading too much?
Could be your butter was too soft. Try chilling the dough for 20 minutes. Or just enjoy the thin ones. They’re still dang good.

And that’s it, folks—my Homemade Cowboy Cookies recipe, straight from my messy, chocolate-flecked kitchen to yours. I really hope you try them. And if you do? Tell me everything. Did you go all-in on the cinnamon? Toss in something totally random? I’m all ears!

Keep the Flavor Coming – Try These:

The Perfect Side Dish – Southern Style Green Beans and Potatoes

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Alabama Fire Crackers

Homemade Cowboy Cookies

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Embark, on an adventure as you indulge in the delightful Homemade Cowboy Cookies. These cookies are a medley of flavors and textures where the crispiness of toasted pecans harmonizes beautifully with the melty goodness of chocolate chips. The addition of oats gives them a chewy touch while a hint of cinnamon ( highly recommended) adds a gentle and warming spiciness. Imagine this; the buttery dough infused with caramel undertones mingling with the sweetness of coconut creating an orchestra of flavors in every bite. These cookies are not just treats; they are like bundles of comfort that bring back memories of kitchens filled with laughter and the sheer delight that comes from freshly baked cookies. They pair perfectly with a glass of milk or a cup of coffee each bite serving as proof that simple ingredients can come together to create something comforting and delicious, at its finest.

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35 Servings

Ingredients

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• 1 c 226 grams unsalted butter, softened
• 1 c 200 grams dark brown sugar, firmly packed
• ½ c 100 grams granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 c 250 grams all-purpose flour
• 1 tsp baking soda
• ¾ tsp table salt
• 1 tsp ground cinnamon optional
• 2 c 212 grams old-fashioned rolled oats
• 1 ½ c 123 grams sweetened shredded coconut
• 1 c 115 grams coarsely chopped pecans
• 1 ½ c 255 grams semisweet or milk chocolate chips (or a blend of the two)

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Instructions

 

1. Preheat your oven to 350F (175C). Line a baking sheet, with parchment paper.
2. In a bowl beat together the butter and sugars until they become light and fluffy.
3. Add the eggs and vanilla extract beating them into the mixture.
4. In another bowl whisk together the flour, baking soda, salt and cinnamon.
5. Gradually incorporate the dry ingredients into the wet mixture.
6. Gently fold in the oats, coconut flakes, pecans and chocolate chips.
7. Using a scoop of 2 tablespoons in size drop portions of dough onto the baking sheet. If desired shape them into balls.
8. Bake, for 12 to 14 minutes until the edges turn brown. Allow them to cool on the baking sheet.

Notes

You can easily make these Homemade Cowboy Cookies into a gluten-free version without compromising their rustic charm or deliciousness. The trick is to replace all-purpose flour with a quality gluten-free all-purpose flour blend. These blends are specially designed to replicate the texture and baking properties of wheat flour. Your cookies will still have that perfect chewiness and crumbly texture.

There's one thing to consider! Oats can sometimes be problematic because they are often processed in facilities that also handle wheat. To ensure your cookies are gluten-free it's best to choose certified gluten-free old fashioned rolled oats. They offer the wholesomeness and taste. Provide peace of mind for those, with gluten sensitivities.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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