Thick Cowboy Cookies with Chocolate, Pecans and Coconut

Cowboy Cookies

Cowboy cookies are thick oatmeal cookies filled with chocolate chips, pecans, and coconut. They bake with craggy tops, golden edges, and centers that still look soft when they leave the oven. This version uses generous 3-tablespoon scoops; keeping the mounds tall and chilling them before baking helps them hold their shape. A few of the measured mix-ins are pressed on top so they remain visible.

Ingredients for Cowboy Cookies

• 1 cup unsalted butter, softened (225g)
• 3/4 cup packed light brown sugar (150g)
• 1/2 cup granulated sugar (100g)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour, spooned and leveled (210g)
• 1 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 2 cups old-fashioned rolled oats (180g)
• 1 1/4 cups semisweet chocolate chips (215g), reserving about 2 tablespoons for the tops
• 3/4 cup sweetened shredded coconut (65g), reserving about 1 tablespoon for the tops
• 1 cup pecans (110g), reserving about 24 halves or large pieces for the tops and chopping the rest

Old-fashioned oats give the cookies their hearty, visible oat texture; instant oats will change it. Use sweetened coconut for the texture intended here. The toppings come from the amounts listed above, not from extra ingredients.

How to Make Cowboy Cookies

1. Mix the dry ingredients: Whisk the flour, baking soda, salt, and cinnamon together in a bowl.
2. Cream the butter and sugars: Beat the softened butter, brown sugar, and granulated sugar until blended and somewhat lighter. Beat in the eggs one at a time, then add the vanilla. The butter should be soft, not melted.
3. Finish the dough: Mix in the flour mixture just until no dry streaks remain. Fold in the oats, the unreserved chocolate chips and coconut, and the chopped pecans. The dough will be thick; stop mixing once the additions are distributed.
4. Scoop and top: Portion the dough into approximately 3-tablespoon mounds. Leave them tall rather than flattening them. Gently press the reserved chocolate chips, coconut, and one pecan half or large piece onto each mound.
5. Chill and preheat: Refrigerate the portioned dough for 45 minutes, until noticeably firmer. Near the end of chilling, place a rack in the center of the oven and preheat to 350°F (175°C). Line cool baking sheets with parchment.
6. Bake in batches: Arrange the mounds at least 2½ to 3 inches apart on a cool sheet. Bake one sheet at a time, uncovered, for about 13 to 16 minutes, starting to check at 12 minutes. Rotate the sheet halfway through only if your oven browns unevenly. The edges should be set and lightly golden, and the tops should no longer look wet overall, though the centers will still look soft. Keep unbaked portions chilled between batches.
7. Let the cookies set: Leave the cookies on the baking sheet for about 10 minutes before transferring them to a wire rack. Let a reused sheet cool completely before adding more chilled dough.

Makes about 24 cookies, depending on how firmly the scoop is filled. The baking time is for approximately 3-tablespoon portions; larger cookies need more time.

How to Keep Cowboy Cookies Thick

Do not flatten the scooped dough, and give it the full 45-minute chill. If the first batch spreads too much, keep the remaining portions chilled and check that the next baking sheet is completely cool. A hot sheet can soften the dough before it reaches the oven. The cookies can sit close together for serving, but they need space while baking.

When Are Cowboy Cookies Done?

Take the cookies out when the edges are set and lightly golden, even if the centers still look somewhat soft. They finish setting during the 10-minute rest on the sheet and may break if moved sooner. To avoid dry cookies, spoon and level the flour and use the edge and center cues rather than waiting for the cookies to feel firm in the oven.

Cowboy Cookie Variations

Walnuts can replace the pecans. For larger, irregular chocolate pockets, use chopped chocolate instead of chips. For a different oat-based cookie, try these soft and chewy oatmeal raisin cookies.

Storage and Freezing

Cool the cookies completely, then store them in an airtight container at room temperature for up to 5 days. Covered, portioned dough can stay in the refrigerator for up to 5 days; bake it while cold, checking for set, lightly golden edges.

Freeze baked cookies airtight for up to 3 months and thaw at room temperature. Firm, portioned dough can also be frozen in an airtight container for up to 3 months. Bake from frozen, allowing approximately 1 to 3 extra minutes and checking the edges for doneness.

Nutrition

Approximate nutrition per cookie, based on 24 cookies: 265 calories, 4g protein, 15g fat, and 29g carbohydrates. Approximate values per 100g of baked cookies: 505 calories, 7g protein, 29g fat, and 56g carbohydrates. Values will vary with cookie size, ingredients, and moisture lost during baking.