Cowboy cookies are an old-school favorite. Satisfyingly chewy and packed with goodies, these are always a hit.
If there’s a cookie more truly American than the Cowboy Cookie, I’m not aware of it. These big cookies are packed full of goodies and have a soft, chewy texture, perfect for riding the range or enjoying with a glass of milk.
Cowboy cookies are certainly versatile, I’ve included a dairy-free option, and you can really add any mix-ins you choose. The thing that makes them “cowboy-style” is the size and the chewy texture that achieved from adding oats to the dough along with heavy-handled vanilla and a dash of cinnamon. I haven’t tried these without coconut, but we’ve definitely swapped in dried fruit or other nuts for the pecans and been quite happy.
If you’re headed to a cookie exchange or holiday party, I highly recommend these cowboy cookies (maybe served side-by-side with these Chocolate Hazelnut Cookies. Just saying.) They hold well, so you can make them a day or two before and keep them in a sealed container, and the dough freezes well too. This is a recipe my friends have asked for often, and they’ve had rave reviews after serving them too.
While these cookies are a certainly a holiday hit, this recipe is a year-round winner. Camping trips, sleepovers, lunchboxes and beach days are all enhanced by cowboy cookies, so saddle up and make some soon!
- 2 cups (270 g) gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup | 2 sticks (454 g) butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 cups (130 g) gluten-free rolled oats
- 1/2 cup (90 g) semisweet chocolate chunks
- 1/2 cup (45 g) shredded unsweetened coconut
- 1 cup (90 g) pecans, chopped
- Flake sea salt, for topping
Make it Dairy-Free: swap coconut oil for the butter and use dairy-free chocolate chips
Heat oven to 350 degrees F (175C).
Sift together flour, baking soda, salt, baking powder and cinnamon, set aside.
Using an electric mixer with paddle attachment on medium-high speed, cream butter and both sugars until fluffy. Reduce speed to medium and beat in eggs thoroughly, then beat in vanilla.
Reduce speed to low, and add in flour mixture, beating until just incorporated. Beat in oats, then chocolate, coconut and pecans until just combined.
Line a baking sheet with parchment paper or a silicone baking mat. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches (7.5 cm) apart. Salt the top of each cookie with a sprinkle of flake sea salt. Bake, rotating sheets halfway through, 16-18 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy.
Dough can be chilled for up to 2 days in a sealed container. Once baked, the cookies will keep for three days in an airtight container.