Cowboy cookies combine the soft, chewy texture and sweet flavor of oatmeal cookies with tasty mix-ins like chocolate chips, coconut, and pecans. They’re packed with flavor and texture, and the best part is that they’re so easy to make!
I’ve always loved oatmeal cookies. They have a great texture that’s a nice combination of soft, chewy, and substantial, and their flavor is such a classic. Over the years, I’ve made all kinds of variations, like iced oatmeal cookies, cranberry pecan oatmeal cookies, and even oatmeal cookie ice cream sandwiches. I’ve served them for desserts and at almost every event you can imagine. Now, I’ve added a new recipe to my rotation. These cowboy cookies are so easy to make, and they’re fully loaded with fun, delicious mix-ins to make them a hit no matter where I serve them. Everyone who tries them loves them, and I know you will, too.
Another big, big plus for these cookies is that they’re freezer-friendly, so you can make double batches and save them for later. Then, all you have to do is leave them on the counter until they reach room temperature. It doesn’t get easier!
Why You’ll Love This Recipe
- Simple Ingredients: This is a basic cookie recipe using simple baking ingredients found in any kitchen or grocery store.
- So Easy: As a basic cookie recipe, you simply need to mix and bake. That’s all there is to it!
- Soft and Chewy: Using corn syrup in this recipe makes the cookies super soft, and the oatmeal gives the cookies a nice, chewy texture.
- So Much Flavor: The basic oatmeal cookie dough is delicious by itself, but then I add chocolate chips, coconut flakes, and pecans for even more flavor.
Ingredients
- Sugar: A blend of granulated sugar and brown sugar adds richer sweetness and a more golden color to the cookies.
- Corn Syrup: A little corn syrup adds moisture and sweetness and creates a softer cookie.
- Vanilla: Vanilla adds a sweet, creamy, slightly floral undertone that makes all baked goods better.
- Rolled Oats: Rolled oats give the cookies such a chewy texture.
- Cinnamon: Cinnamon adds the classic warm, earthy note that tall oatmeal cookies have.
- Mix-Ins: Chocolate chips, coconut flakes, and pecans work together to give the cookies a ton of flavor and texture in every bite.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Softer Cookies: For extra-soft cookies with less chewiness, use quick oats.
- Chocolate Chips: You can use milk, semi-sweet, or dark chocolate chips for this recipe. Even white chocolate chips work.
- Mix-Ins: The oatmeal cookie dough is the perfect base for any of your favorite mix-ins, like peanut butter chips, crushed pretzels, and dried fruit.
Instructions
- Whisk the flour, baking soda, and salt in a medium bowl and set aside.
- Beat the butter, both sugars, vanilla, and corn syrup until creamy. Then, beat in the eggs one at a time.
- Gradually mix the dry ingredients into the wet ingredients until combined. Then, fold in the oats and mix-ins.
- Drop the dough by rounded tablespoons onto a baking sheet lined with parchment paper and sprinkle them with coarse sea salt.
- Bake the cookies at 350 until the edges begin to brown.
- Cool the cookies on the baking sheet for a couple of minutes. Then, transfer them to a wire rack to cool completely.
Hint
This is a thick dough, so add the dry ingredients in small amounts until it’s combined. This helps reduce the amount of mixing needed and ensures tender cookies.
Storage
Store these cowboy cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them for up to 2 months in an airtight, freezer-safe container.
Bring the cookies to room temperature on the counter before serving.
Pairing Suggestions
Milk, coffee, and tea are all excellent classic pairings for these classic cookies. They’re also excellent with ice cream for a sweet, creamy treat, or dipped in dessert dips.
Of course, these cookies also make a great dessert after meals like cheesy smoked sausage bow tie pasta, sheet pan sausage green beans and shrimp, or old-fashioned tuna noodle casserole.
Tips
- Bring your butter and eggs to room temperature for easy mixing and the best cookie texture.
- Mix your cookie dough until just combined to limit the formation of gluten, which can make the cookies dense and tough.
- Remove your cookies AS SOON as the cookies start to brown on the edges. They’ll be underdone in the center, but carryover heat will bake them to soft, chewy perfection.
Frequently Asked Questions
Cowboy cookies are just a fun name for oversized oatmeal cookies packed with chocolate chips, shredded coconut, and pecans.
Cowboy cookies get their name because they were originally made by ranchers and cowboys who needed a hearty snack for long days of working on their ranch.
Both work well. They just create a different cookie. Quick oats make a softer, more delicate cookie, while rolled oats are generally chewier and have a bit more flavor. Instant oats aren’t recommended, as they usually dissolve into the dough.
Corn syrup adds moisture and creates a softer, chewier cookie.
Try These Cowboy Cookies
With a soft, chewy oatmeal cookie base, delicious mix-ins, and a super-easy recipe, these cowboy cookies are the ultimate treat for an after-dinner dessert or any party. All that sweet flavor always brings everyone back for more, and being so easy to make means you won’t mind! Give these a try, and I know you’ll make them a permanent part of your cookie rotation.
More Delicious Cookie Recipes You’ll Enjoy
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Cowboy Cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons corn syrup
- 2 large eggs
- 1 teaspoon ground cinnamon
- 2 cups semi-sweet chocolate chips
- 2 cups rolled oats
- 1 cup coconut flakes
- 1 cup pecans, chopped
- Coarse sea salt, for topping
Instructions
- Preheat the oven to 350 degrees and line a baking sheet(s) with parchment paper. Set aside.
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- In a large bowl, beat butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture, one egg at a time.
- Gradually add dry ingredients into the wet ingredients, a little at a time until combined.
- Stir in chocolate chips, rolled oats, coconut flakes, and chopped pecans.
- Drop by rounded tablespoon onto the prepared baking sheet.
- Bake for 10-12 minutes or until edges start to brown.
- Remove from the oven and let sit for a couple minutes on the baking sheet, then remove and place on a wire rack to cool.
Notes
- Bring your butter and eggs to room temperature for easy mixing and the best cookie texture.
- Mix your cookie dough until just combined to limit the formation of gluten, which can make the cookies dense and tough.
- Remove your cookies AS SOON as the cookies start to brown on the edges. They’ll be underdone in the center, but carryover heat will bake them to soft, chewy perfection.
Nutrition
