Cowboy cookies are full of pecans, chocolate chips and coconut flakes. This recipe is scaled down from Laura Bush’s famous cowboy cookie recipe to make just 1 dozen cookies.
Chunky chocolate chip, pecan, coconut, and oat cookies!
Let’s talk about the definition of cowboy cookies. They’re basically chocolate chip cookies, but they have extra ‘stuff’ added to them. The extra delicious stuff includes: oats, pecans, coconut and chocolate chips. They’re a chunky cookie, which I happen to love! I think oats do amazing things for baked cookies; this is just my opinion. At least I’m not trying to convince you to put raisins in your cookies, ok?
Actually, let’s not rain on raisins so quickly. I do have rum raisin French toast on my site, too, though. In my defense, rum is involved so you know it’s delicious. Okay, fine, I have plain French toast for two, if that’s more your thing.
But back to pecans, coconut, and oats. The three stars of this cookie make them better than any other chocolate chip cookies! If you love my pecan pie bars, you will love pecans in your cookies! The only thing I love more than pecans in baked goods is oats. Having a mixed berry baked oatmeal bar for breakfast and one of these cowboy cookies for dessert would make for my best day ever.
Can you see all the chunks and goodies in this cookie? This cowboy cookie recipe makes just 1 dozen cookies, but you’re very welcome to double it and make more. They store so well in the freezer! This recipe only uses one egg yolk because it’s a small batch recipe, but here’s a list of recipes to use egg whites!
Cowboy cookies ingredients:
- all-purpose flour: We’re using 6 tablespoons of flour total.
- baking soda and baking powder: Equal parts baking soda and baking powder: 1/4 teaspoon plus another 1/8 teaspoon.
- cinnamon: Cinnamon is slightly understated in this recipe–just 1/4 teaspoon plus 1/8 teaspoon brings enough warmth to the dough, but doesn’t make it overly cinnamon-y.
- salt: I never bake without salt, especially for cookies! Just 1/8 teaspoon of salt provides an undertone that balances the sweetness in a cookie and keeps you wanting more.
- unsalted butter: Since this is a small batch recipe, we only need 3 tablespoons of unsalted butter.
- light brown sugar: Brown sugar has molasses that makes cookies moist and chewy! You need 3 tablespoons here. Yes, you can use dark brown sugar instead.
- granulated sugar: We need an equal amount of granulated sugar: 3 tablespoons.
- egg yolk: This small batch recipe only requires 1 egg yolk. If you’re doubling the recipe, use 2 egg yolks, not a whole egg.
- milk: Milk makes a dough soft and slightly cake-y, but also, the oats soak it up and become chewy! Only 1 tablespoon of milk–any percentage will work here, since it’s such a small amount.
- vanilla: Vanilla extract makes every cookie taste better.
- rolled oats: Six tablespoons of old fashioned rolled oats. Not quick oats or 1-minute oats.
- chocolate chips: The same amount of chocolate chips: 6 tablespoons. Use semisweet or milk chocolate chips, whichever you prefer.
- pecans: Toasted chopped pecans bring so much flavor and crunch to this cookie: just 1/4 cup.
- sweetened coconut flakes: Use bagged sweetened coconut flakes for this recipe, 1/4 cup only.
How to make Laura Bush’s Cowboy Cookies:
- First, begin by whisking together all of the dry ingredients: place the flour, salt, baking soda, baking powder, and cinnamon in a small bowl and whisk until homogenous.
- Next, we’ll mix together our wet ingredients with an electric mixer: add the softened butter, granulated sugar, and brown sugar to the bowl. Beat until combined.
- Add the egg yolk, milk and vanilla, and beat again.
- Finally, add the dry ingredients to the wet ingredients, and beat to combine.
- Now, it’s time to add all of the good stuff to our dough! Stir in the pecans,
- Scoop out the chunky dough into 12 equal sized pieces, and place them evenly spaced on a cookie sheet. Bake at 350 on the center rack for 13-15 minutes, or until golden brown.
If you need a dinner to go with cowboy cookies, you’ll want to make my Cowboy Steaks and Brussels Sprouts. A cowboy steak with a cowboy cookie for dessert is a great romantic meal for two!
Other Cookie Recipes for You:
- 1/4 cup plus 2 tablespoons unbleached flour
- 1/4 teaspoon + 1/8 teaspoon baking powder
- 1/4 teaspoon + 1/8 teaspoon baking soda
- 1/4 teaspoon + 1/8 cinnamon
- 1/8 teaspoon kosher salt
- 3 tablespoons unsalted butter, softened
- 3 tablespoons light brown sugar
- 3 tablespoons sugar
- 1 egg yolk from a large egg
- 1 tablespoon milk
- 1/4 teaspoon + 1/8 teaspoon vanilla
- 1/4 cup plus 2 tablespoons rolled oats
- 1/4 cup plus 2 tablespoons chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup sweetened flaked coconut
- First, preheat oven to 350°.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, beat the butter with an electric mixer for about 1 minute to loosen it up. Add the sugars and beat another 2-3 minutes until the sugar is well incorporated and the mixture is fluffy.
- Next, add the egg, vanilla, and milk and continue to blend. Finally add the flour mixture and beat until the dough just comes together.
- Stir in the oats, chocolate chips, pecans and coconut by hand.
- Chill this mixture in the fridge for at least 1 hour.
- Divide the dough into 12 balls and bake on a cookie sheet lined with parchment paper for 13-15 minutes until browned. Let cool on cookie sheet 1 minute, then move to a wire rack for cooling.
light brown sugar: Yes, you can use dark brown sugar instead.
egg yolk: This small batch recipe only requires 1 egg yolk. If you're doubling the recipe, use 2 egg yolks, not a whole egg.
milk: any percentage will work here, since it's such a small amount.
rolled oats: Six tablespoons of old fashioned rolled oats. Not quick oats or 1-minute oats.
chocolate chips: The same amount of chocolate chips: 6 tablespoons. Use semisweet or milk chocolate chips, whichever you prefer.
pecans: Toasted chopped pecans bring so much flavor and crunch to this cookie: just 1/4 cup.
sweetened coconut flakes: Use bagged sweetened coconut flakes for this recipe, 1/4 cup only.
Amount Per Serving: Calories: 100Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 52mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g