Gentle and chewy, these hearty cowboy cookies are scrumptious! The oatmeal cookie dough is loaded with coconut, toasted pecans, and chocolate chips. Yum!
I’m not usually a fan of nuts in cookies, however for these wonderful cowboy cookies, I all the time make an exception!
The mixture of all of the texturally excellent components makes these one among my favourite cookies ever.
What Makes a Cowboy Cookie a Cowboy Cookie
The cookie dough for these cowboy cookies is modeled after my favorite oatmeal chocolate chip cookie recipe, which implies it’s easy (no secret components or chilling!) and easy.
What makes a cowboy cookie distinctive are the add-ins:
- oats
- coconut
- chocolate chips
- toasted pecans
Yow will discover quite a lot of cowboy cookie recipes on-line that additionally embody different components like cornflakes or different crunchy components (I’ve an VERY previous recipe for one just like that). However the oats, coconut, chocolate and pecans are probably the most conventional for this cookie.
Don’t Over Combine the Cookie Dough
Do you know that it could actually imply dying to a delicate and chewy cookie if the dough is over blended?
Don’t make that mistake! When mixing within the last components to the cookie dough, combine simply till mixed and the components are evenly distributed all through the dough.
Typically I exploit a picket spoon and even my fingers for this step as an alternative of utilizing the tremendous highly effective electrical mixer that may simply get out of hand. 😉
If the cookie dough is over blended, the cookies can flatten whereas baking and find yourself skinny and flat as an alternative of sentimental and chewy.
A Texturally Excellent Cookie
These cowboy cookies bake up like a dream. Not too flat. Not too puffy.
{See the notes within the recipe about troubleshooting cookies which will flatten an excessive amount of or keep too puffy.}
And they’re a hearty cookie. Not in a manner that makes them unappealing. However in a manner that makes them dangerously fascinating.
I despatched a batch of those into my husband’s office final week, and he texted me inside minutes of arriving saying: “everybody goes loopy for the cookies.”
Variations and Substitutions
And since I do know I’ll most likely get requested this query: sure, you may omit the nuts or sub in a distinct form of nut, if you happen to’d like.
Simply make sure that to toast the nuts earlier than utilizing! It makes an enormous distinction in taste. I exploit this easy method to toast them in the microwave.
You may as well mess around with the chocolate chip and coconut quantities, so long as they keep inside about 1/2 cup of the unique quantity, in any other case it may have an effect on the end result of the baked cookie.
And let me subject one last warning earlier than ending this riveting weblog submit: bear in mind that your home goes to odor all types of fantastic whereas these infants are baking. They’ve a toasty, scrumptious heat to them that’s unparalleled. Take pleasure in!
Cowboy Cookies
- 1 cup (227 g) butter, softened (I exploit salted butter)
- 1 cup (212 g) granulated sugar
- 1 cup (212 g) packed mild brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon floor cinnamon
- ¾ teaspoon salt
- 2 giant eggs (100 g out of shell)
- 1 teaspoon vanilla extract
- 2 ¼ cups (320 g) all-purpose flour
- 2 cups (200 g) old style rolled oats (see word for fast oats)
- 1 ½ cups (128 g) sweetened coconut flakes
- 2 cups (340 g) semisweet chocolate chips
- 1 to 1 ½ cups (120-180 g) chopped, toasted pecans (see word for toasting)
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Preheat oven to 350 levels F. Line baking sheets with parchment paper and put aside.
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In a big mixing bowl with a handheld electrical mixer (or in an electrical stand mixer fitted with the paddle attachment), cream collectively the butter, granulated sugar, brown sugar, baking soda, baking powder, cinnamon and salt till mild, creamy and well-mixed, about 1-2 minutes.
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Add the eggs and vanilla, and blend effectively, scraping down the perimeters of the bowl as wanted.
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Add the flour, oats, and coconut, and blend till simply mixed. A couple of dry streaks are okay. Add the chocolate chips and pecans and blend till evenly mixed (do not over combine).
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Roll the dough into 2- or 3-tablespoon measurement balls (I exploit a #40 cookie scoop), place a number of inches aside on the ready baking sheets. Bake for 10-11 minutes till simply set (do not over bake).
Flattening Cookies: in case your cookies are flattening an excessive amount of within the oven, attempt growing the oven temperature by 15-25 levels or including a bit extra flour. In case your cookies are staying too puffy within the oven, attempt lowering the oven temperature by 25 levels or including much less flour (or ensuring to not pack the flour into the measuring cup if not utilizing a scale).
Oats: fast oats could be subbed for the old style oats for a much less “oaty” texture. If doing so, I’d suggest, lowering the short oats to 1 3/4 cups. The smaller measurement of the short oats means extra oats will pack right into a cup, which may result in a cookie that’s dry or puffy (not flattening as effectively).
Serving: 1 cookie, Energy: 245kcal, Carbohydrates: 28g, Protein: 3g, Fats: 14g, Saturated Fats: 7g, Ldl cholesterol: 24mg, Sodium: 148mg, Fiber: 2g, Sugar: 17g
Recipe Supply: tailored from this favorite recipe
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