Dessert

Cowboy Cookies Recipe

Bymia larkspur February 24, 2026February 24, 2026

Introduction

Cowboy Cookies are a delightful mix of chewy oats, rich chocolate chips, and crunchy nuts, all in one hearty cookie. Perfect for satisfying a sweet tooth or sharing with friends, these cookies bring a comforting homemade touch to any occasion.

The image shows three large, round cookies stacked slightly unevenly on a white marbled surface. Each cookie has a rough texture with a golden-brown base and is filled with small bits of chocolate chips that are dark brown and slightly melted, dotted across the top. The edges of the cookies are slightly crisp, while the centers look soft and chewy, with a few cracks giving a homemade feel. The light is natural and soft, highlighting the cookies’ texture and the slight shine of melted chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups old-fashioned rolled oats
1 cup semisweet chocolate chips
1 cup shredded coconut
1 cup chopped nuts (walnuts or pecans)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream the softened butter with granulated sugar and brown sugar until fluffy, about 3 to 4 minutes.
Step 3: Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Gradually blend the dry ingredients into the wet mixture until just combined.
Step 6: Stir in the old-fashioned rolled oats, chocolate chips, shredded coconut, and chopped nuts.
Step 7: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10 to 12 minutes, or until the edges are golden and the centers remain soft.
Step 9: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

For a nut-free version, omit the nuts and substitute with additional chocolate chips or dried fruit.
Use old-fashioned rolled oats rather than quick oats for a better chewy texture.
Chilling the dough for 30 minutes before baking can help prevent spreading.
Try adding a pinch of cinnamon or a handful of raisins for extra flavor variation.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, seal tightly and refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a low oven or microwave to restore softness if desired.

How to Serve

The image shows a close-up of three chocolate chip cookies stacked loosely on top of each other on a white marbled surface. Each cookie has a rough, golden-brown texture with visible cracks, and plenty of melted chocolate chips spread unevenly across the surface. The cookies have a slightly crispy edge and a softer center with an inviting, homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the butter with margarine or oil?

Butter provides flavor and texture that’s hard to replicate. Margarine can work in a pinch, but oil may result in greasier cookies with a different texture.

Why are my cookies spreading too much?

Make sure your butter is softened but not melted, and consider chilling the dough before baking. Also, measuring flour accurately can help prevent excess spreading.