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Delicious Texas Cowboy Cookies loaded with oats, pecans, and coconut.

Texas Cowboy Cookies

Jumbo, chewy cookies loaded with oats, pecans, coconut, and chocolate chips. Perfect for bake sales and late-night cravings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Use real butter for best results.
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Measure properly for consistent results.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine salt
Mix-ins
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup chopped pecans, lightly toasted if possible Toasting enhances flavor.
  • 1 cup shredded sweetened coconut
  • 1 1/2 cups semisweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
  2. Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let them cool.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs one at a time, then add vanilla.
  5. 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.
  6. Fold in oats, pecans, coconut, and chocolate chips. The dough will be thick and chunky.
  7. Chill the dough in the fridge for 20 to 30 minutes.
Baking
  1. Scoop about 2 tablespoons of dough per cookie and arrange 2 inches apart on the baking sheets.
  2. Press a few extra chips on each scoop for pretty tops.
  3. Bake for 10 to 12 minutes until edges are set and lightly golden, and centers look a little soft.
  4. Cool on the sheet for 5 minutes, then move to a wire rack to finish setting up.

Notes

For best results, use room temperature butter and do not overmix the dough. Store cooled cookies in an airtight container for up to 4 days. Chilling the dough helps prevent spread.