The Best Thick and Chewy Cowboy Cookies

cowboy cookies on wood board on parchment paper with white flowers, bowl of cinnamon sticks, empty glasses, and white cheese cloth around on marble surface.

The Best Thick and Chewy Cowboy Cookies

Thick, chewy, and DELICIOUS! These Cowboy Cookies are a must-have treat for any day of the week. A tender brown sugar cookie, loaded with dark chocolate chips, oatmeal, coconut, and pecans. It's so simple, but SO. GOOD.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 14

Total Time: 34

Servings:

Calories: 300kcal

Ingredients

⅔ cup unsalted butter melted
5 Tablespoons granulated sugar
1 cup brown sugar firmly packed
2 large eggs
1½ teaspoons vanilla extract
1½ cups all purpose flour*
1¼ cup rolled oats
1 teaspoon ground cinnamon
⅝ teaspoon salt
⅓ teaspoon baking soda
½ cup dried unsweetened coconut
1 cup pecans roughly chopped
1½ cups chocolate chips

Instructions

Heat oven to 350℉.
Line 3 sheet pans with parchment paper. Set aside.
In a large bowl, whisk together butter, granulated sugar, and brown sugar.
Add eggs and vanilla.
Whisk until combined.
Stir in flour, oats, cinnamon, salt, and baking soda.
Fold in coconut, pecans, and chocolate chips.
Use a 3 Tablespoon scoop to portion dough onto prepared pans.
Flatten slightly.
Bake for 14 minutes, until edges are just starting to brown.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Substitutions:

This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour.
These cookies can also be made vegan if plant-based butter, your favorite vegan egg substitute, and dairy-free chocolate chips are used.
You can also make this recipe dairy-free by using a plant-based butter and dairy-free chocolate chips.
Any chocolate type can be used in this recipe! Dark chocolate, semi-sweet, bittersweet, milk chocolate…whatever you like most!

Expert Tips:

Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
It’s best to use light colored sheet pans for these cookies.
Don’t forget to line your baking sheet.
It’s best to use a cookie scoop to ensure all cookies are the same size.
The cookie dough can be frozen and baked at a later date.
Do not over bake these cookies! When in doubt, take them out. These cookies are best when they are just barely baked. That provides the perfect soft and chewy texture. They should just begin to brown around the edges.

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