Description

Craving a rugged, flavor-packed cookie that’s perfect for sharing? What if you could bake six dozen chewy, chocolatey cookies loaded with oats, pecans, coconut, and chocolate chips in just 40 minutes of active time? Cowboy Cookies, with 76 reviews, are your answer—ideal for bake sales, potlucks, or family snacks

Ingredients

Here’s the lineup for 6 dozen cookies. Each ingredient plays a key role, with swaps for flexibility.

Sweetened shredded coconut (1 cup): Adds chewy texture and sweetness. Sub: Unsweetened coconut or omit for coconut-free.
Chopped pecans (3/4 cup): Provide toasted crunch. Sub: Walnuts, almonds, or omit for nut-free (use sunflower seeds).
Butter (1 cup, softened): Enriches dough for tenderness. Sub: Vegan butter or coconut oil.
Brown sugar (1-1/2 cups, packed): Adds caramel-like sweetness and chewiness. Sub: Coconut sugar or 1 cup brown sugar + 1/4 cup maple syrup.
Sugar (1/2 cup): Balances sweetness and adds crispness. Sub: Coconut sugar or reduce to 1/3 cup.
Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Vanilla extract (1-1/2 teaspoons): Enhances flavor with warmth. Sub: Almond extract or omit.
All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
Baking soda (1 teaspoon): Ensures a slight rise. Sub: No substitute; critical for texture.
Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
Old-fashioned oats (2 cups): Add hearty chewiness. Sub: Quick oats (may be less chewy) or gluten-free oats.
Chocolate chips (2 cups): Provide melty sweetness. Sub: Semi-sweet, dark, or white chocolate chips; raisins for chocolate-free.

These ingredients are pantry-friendly, creating a wholesome, indulgent treat.

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Instructions

Toast coconut and pecans: Preheat oven to 350°F (177°C). Spread 1 cup shredded coconut and 3/4 cup chopped pecans on a 15x10x1-inch baking pan. Bake for 6-8 minutes, stirring every 2 minutes, until toasted and golden. Set aside to cool. Tip: Watch closely to avoid burning; cool completely before mixing.
Cream wet ingredients: In a large bowl, cream 1 cup softened butter, 1-1/2 cups brown sugar, and 1/2 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 2 eggs and 1-1/2 teaspoons vanilla; beat well. Tip: Room-temperature eggs ensure a smooth dough.
Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
Mix dough: Add dry ingredients to the wet mixture and beat well. Stir in 2 cups oats, 2 cups chocolate chips, and toasted coconut and pecans until evenly distributed. Tip: Use a sturdy spoon for thick dough; don’t overmix.
Prep baking sheets: Grease baking sheets or line with parchment. Tip: Parchment ensures easy cleanup and prevents sticking.
Shape and bake: Drop dough by rounded teaspoonfuls (about 1 tablespoon) onto prepared baking sheets, 2 inches apart. Bake at 350°F for 12 minutes or until browned. Tip: Use a cookie scoop for uniform size; underbake slightly for chewier cookies.
Cool: Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Tip: Move carefully to keep cookies intact.