Texas Cowboy Cookies with Oats, Pecans & Coconut are the cookie I bake when I need something big, chewy, and loaded with good stuff. Maybe you’re craving a bakery-style treat but don’t want to fuss with a fancy dessert. Or your pantry’s full of odds and ends and you want to toss them into something amazing. I hear you. This recipe is my go-to for bake sales, late-night cravings, and holiday tins. If you love chocolate chips, toasty pecans, and a sweet coconut crunch, you’re in the right place. 
What are Cowboy Cookies?
Let’s clear this up because the name is fun. Cowboy cookies are jumbo, bakery-style chocolate chip cookies packed with oats, pecans, and coconut. They’re hearty, chewy, and a little crunchy on the edges. The centers stay soft and rich. Think chocolate chip cookies, but more interesting and more satisfying.
The Story Behind This Recipe
Here’s why I love this Texas Cowboy Cookies with Oats, Pecans & Coconut: it’s budget-friendly and it tastes like a weekend dinner. Texas Cowboy Cookies with Oats, Pecans & Coconut are the cookie I bake when I need something big, chewy, and loaded with good stuff. Maybe you’re…
Some folks say these started popping up in Texas kitchens for road trips and ranch life, since they hold up well and keep you full. Whether that’s folklore or fact, one thing is true. These cookies are the kind you bring to a party and watch disappear fast. Kids love them. Adults sneak seconds. And if you’re a coconut person, you’ll flip. If coconut is your thing, you might also love my take on a creamy coconut cake for a birthday or weekend bake.
Here’s where this recipe shines. I use a simple dough with brown sugar for moisture, a touch of cinnamon for warmth, and plenty of mix-ins for texture. You’ll see why these travel well and freeze like a dream.
Bonus: this cookie is forgiving. A little extra oat? Still great. A smidge more coconut? Still excellent. It’s a flexible, crowd-pleasing cookie that never fails me.
“I made these for a neighborhood potluck and people followed me around asking for the recipe. Crisp edges, chewy middle, and that coconut crunch. Perfection.”
Whats in a Cowboy Cookie: Ingredients
My version of Texas Cowboy Cookies with Oats, Pecans & Coconut keeps the classic lineup and leans into flavor. Here’s what you’ll need for about 24 large cookies.
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine salt
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 1 cup (120 g) chopped pecans, lightly toasted if possible
- 1 cup (85 g) shredded sweetened coconut
- 1 1/2 cups (255 g) semisweet chocolate chips
Oats make these cookies hearty and chewy. If you’re an oat fan, my weekday breakfast favorite is this baked oatmeal with blueberries and bananas. It’s a nice way to use up that oats bag after cookie day.
If you want a bigger coconut vibe, you can swap half the chocolate chips for white chocolate or add a splash of coconut extract. If you’re out of pecans, walnuts work. Just don’t skip the nuts entirely unless you must. They add a toasty depth that plays so nicely with chocolate and coconut.
Pro ingredient tip: grab real butter and let it soften on the counter. In a pinch, you can cube it and microwave in short bursts, but softened is best for proper creaming.
How to Make Cowboy Cookies
These come together in about 20 minutes of hands-on time, and the dough is sturdy, which makes scooping a breeze. Here’s how I do it:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let them cool.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 to 3 minutes. Don’t skip this step; it makes your cookies light and chewy.
- Beat in the eggs one at a time, then add vanilla.
- In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Add this dry mix to the wet in two additions, mixing on low just until combined.
- Fold in oats, pecans, coconut, and chocolate chips. The dough will be thick and chunky.
- Chill the dough in the fridge for 20 to 30 minutes. This helps the cookies bake thicker and prevents spread. Chill the dough is the difference between flat and fabulous.
- Scoop about 2 tablespoons of dough per cookie and arrange 2 inches apart on the baking sheets. If you like extra pretty tops, press a few extra chips on each scoop.
- Bake 10 to 12 minutes, until edges are set and lightly golden. The centers will look a little soft. That’s perfect.
- Cool on the sheet for 5 minutes, then move to a wire rack. They’ll finish setting up as they cool.
Chilling and Scooping Tips
If your kitchen is warm, chill the whole bowl of dough, then scoop. If the dough gets sticky while scooping, pop it back in the fridge for 10 minutes. You can also roll dough balls and chill them on a tray for even thicker cookies. Aim for evenly sized scoops for consistent baking.
Baking Time Guide
Keep an eye on that first tray. Pull them when the edges are golden and the centers are still soft. The residual heat finishes the middle, giving you that chewy texture. If you crave another cozy dessert while the oven is on, try my Apple Crisp Cheesecake with Caramel Crunch. It’s a showstopper.
Expert Tips for Perfect Cookies
Use room temperature butter. This helps it cream smoothly with the sugars so you get lift and tenderness. Cold butter won’t incorporate well and melted butter can make the cookies spread too much.
Don’t overmix after adding the flour. Overmixing develops gluten, which can make cookies tough. Mix until just combined, then fold in your mix-ins gently.
Lightly toast those pecans. It takes five minutes and brings out extra flavor. Toasted pecans make a big difference.
Measure flour properly. Fluff the flour, spoon into the cup, and level. Too much flour equals dry cookies. If you have a scale, 250 g flour is spot on for this batch.
Watch for doneness. Edges should be set, centers still soft. If you like crispier cookies, add 1 or 2 more minutes, but be careful not to dry them out.
Make Ahead and Freeze
Portion the dough into balls and freeze on a sheet tray. Once solid, transfer to a freezer bag. Bake from frozen at 350°F, adding 1 to 2 extra minutes. Fresh cookies on demand is a beautiful thing.
Storage and Quick Refresh
Store cooled cookies in an airtight container at room temp for up to 4 days. Pop a slice of bread in the container to keep them moist. To refresh, warm a cookie in the microwave for 10 seconds to bring back that chewy center. While your cookies bake, it’s a great time to quickly clean your kitchen appliances. It’s my favorite reset between batches.
How to Make a Smaller Batch
Don’t need two dozen cookies staring at you from the counter? I feel you. Halve every ingredient to bake about 12 big cookies. Use 1 egg plus 1 egg yolk to keep the dough rich and prevent dryness. Scoop slightly smaller balls and start checking at 9 minutes. Chilling is still important, even for a half batch. If you want just a taste test, bake four cookies and store the rest of the dough balls in the fridge for up to 48 hours. Longer rest equals deeper flavor.
Scaling tip: If you bake by weight, halving is painless, and your results stay consistent. Same oven temp, same rules. Pull them when the edges look set and the centers look soft but not glossy.
Common Questions
Can I use quick oats?
Yes, but the texture will be softer and a little less chewy. Old-fashioned rolled oats hold up better and give the best bite.
What if I’m not a coconut fan?
You can replace the coconut with more oats or extra nuts and chocolate. The cookies will still be delicious, just slightly different.
How do I keep them thick and not flat?
Chill the dough, measure flour correctly, and make sure the baking sheets are cool before adding the next batch. Warm pans can cause spread.
Can I add raisins or other mix-ins?
Totally. Swap some of the chocolate chips for raisins, dried cherries, or butterscotch chips. Keep the total mix-ins close to the recipe amount.
Why are my cookies dry?
Usually too much flour or overbaking. Weigh your flour if possible and pull the cookies when the centers look soft.
One Last Bite of Encouragement
If you’re after a cookie that’s big on texture and flavor, Texas Cowboy Cookies with Oats, Pecans & Coconut are the ones. They’re comfortable to make, forgiving, and impressive on the plate. When you want more inspiration, I also peek at reliable guides like Cowboy Cookies by Sugar Spun Run and The Best Cowboy Cookies Recipe by Baker by Nature for extra tips and twists. And if you’re on a coconut kick, don’t sleep on a thick slice of that creamy coconut cake after dinner. Bake a batch, pour some milk, and enjoy the kind of cookie that makes everyone smile.
Texas Cowboy Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let them cool.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then add vanilla.
- In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Add this dry mix to the wet in two additions, mixing on low just until combined.
- Fold in oats, pecans, coconut, and chocolate chips. The dough will be thick and chunky.
- Chill the dough in the fridge for 20 to 30 minutes.
- Scoop about 2 tablespoons of dough per cookie and arrange 2 inches apart on the baking sheets.
- Press a few extra chips on each scoop for pretty tops.
- Bake for 10 to 12 minutes until edges are set and lightly golden, and centers look a little soft.
- Cool on the sheet for 5 minutes, then move to a wire rack to finish setting up.
