Hearty and chewy cookies loaded with oats, chocolate chips, nuts, and a touch of cinnamon—perfect for a rustic, satisfying treat that tastes like the Wild West in every bite.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup semisweet chocolate chips
1 cup chopped pecans or walnuts
1 cup sweetened shredded coconut
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the oats, chocolate chips, chopped nuts, and shredded coconut until everything is evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Prep time is around 15 minutes, and baking takes about 15 minutes, so the total time to enjoy these is roughly 30 minutes.
Variations
I sometimes swap out the nuts for different varieties like almonds or cashews depending on what I have on hand. For a chewier texture, I’ll reduce the shredded coconut to half a cup or leave it out completely. If I want a bit of extra sweetness, I like adding white chocolate chips or butterscotch chips in place of the semisweet chocolate. For a little twist, sprinkling some sea salt on top before baking enhances the flavors beautifully.
Storage/Reheating
I store these Cowboy Cookies in an airtight container at room temperature, and they stay fresh for up to 5 days. If I want to keep them longer, I freeze the baked cookies in a sealed bag or container for up to 3 months. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes, which brings back that just-baked softness and melty chocolate goodness.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
I recommend sticking with old-fashioned rolled oats for the best texture. Quick oats tend to make the cookies less chewy and more crumbly.
What can I substitute for the nuts if I have allergies?
You can leave the nuts out entirely or replace them with seeds like pumpkin or sunflower seeds for some crunch.
Can I make the dough ahead of time?
Yes, I often refrigerate the dough for up to 24 hours before baking. It actually helps deepen the flavors.
How do I prevent the cookies from spreading too much?
Make sure the butter is softened but not melted, and chill the dough briefly if it feels too soft before baking.
Are these cookies suitable for freezing?
Absolutely. I freeze the baked cookies in an airtight container and thaw them at room temperature when ready to eat.
Conclusion
These Cowboy Cookies are a true favorite in my kitchen. They combine hearty oats, nuts, and chocolate with just the right hint of cinnamon for a cookie that’s both comforting and satisfying. Whether I’m making them for a quick snack, a potluck, or a holiday treat, they always hit the spot. Give this recipe a try—I’m sure you’ll love how rustic and delicious these cookies taste with every bite.
Recipe:
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Cowboy Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Hearty and chewy cookies loaded with oats, chocolate chips, nuts, and a touch of cinnamon—perfect for a rustic, satisfying treat that tastes like the Wild West in every bite.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup semisweet chocolate chips
1 cup chopped pecans or walnuts
1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the oats, chocolate chips, chopped nuts, and shredded coconut until everything is evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use old-fashioned rolled oats for best chewy texture; quick oats make cookies crumbly.
Substitute nuts with pumpkin or sunflower seeds for allergies.
Refrigerate dough up to 24 hours before baking to deepen flavor.
Chill dough briefly if too soft to prevent spreading.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Reheat baked cookies in oven at 300°F (150°C) for 5 minutes to restore softness.
Optional: Swap nuts for almonds or cashews, reduce coconut for chewier cookies, or add white chocolate/butterscotch chips for extra sweetness.
Sprinkle sea salt on top before baking for flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: approx. 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
