Cowboy cookies are oatmeal cookies stuffed with extra mix-ins like coconut, pecans, and chocolate chips. This recipe always works!
You don’t need to be a cowboy to love cowboy cookies. In fact, I’m not 100% sure that these cookies have anything at all to do with cowboys. The origin of cowboy cookies is shrouded in mystery. One online forum contributor claimed they came from a church cookbook, while another claimed they came from cowboys. You can see that laid-back debate here.
Laura Bush baked this type of oatmeal cookie to win a baking contest. She’s from Texas, so maybe there is something to the cowboy origin, after all. I like to bake my mom’s version. My mom is from Georgia, and she called them cowboy cookies, too.
They’re very similar to oatmeal cookies. The biggest difference is the mix-ins. Coconut, pecans, and chocolate chips seem to be a given. I also include raisins in mine, but you can mix, match, and substitute to your heart’s content. This recipe makes 12 big cookies.
Cowboy cookies are oatmeal cookies with extra mix-ins, including coconut, pecans, chocolate chips, and raisins. This recipe never fails!
- 7 tablespoons salted butter softened
- 1/4 cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 cups old fashioned oats
- 1/2 cup sweetened coconut flakes
- 1/2 cup pecan halves and pieces
- 1/2 cup raisins
- 1/2 cup semisweet chocolate chips
Preheat the oven to 350°F and lay out two baking sheets. For easy cleanup, line the baking sheets with parchment paper.
Beat the butter, brown sugar, and white sugar together.
Beat in the egg and vanilla until smooth.
Add the flour, cinnamon, and baking soda, then stir until a smooth batter forms.
Pour in the oats, coconut, pecans, raisins, and chocolate chips. Mix well, until the mix-ins are coated in the batter and evenly distributed.
Scoop up a golf ball-sized chunk. Form it into a ball and place it on a baking sheet, leaving two inches of space between cookies. Continue until the cookie dough is used up.
Bake for 14 to 16 minutes, or until cookies are lightly browned. Let cool for 10 minutes, then remove to a rack to finish cooling. Store airtight when completely cool.