This cowboy cookies recipe creates the most delicious thick, chewy cookies packed with oats, chocolate chips, coconut, and pecans.
I’ve been making these hearty cookies for my family every week, and they disappear faster than any other treat I bake.
With brown butter adding incredible flavor and no chilling required, you can have fresh cowboy cookies ready in under an hour. These loaded oatmeal cookies are perfect for any occasion.
What Are Cowboy Cookies
Here’s everything you need to know about these famous cookies:
- Origin story: These cookies became famous during the 2000 presidential election when Laura Bush’s recipe won a baking contest
- Texture: Thick, chewy centers with slightly crispy edges
- Flavor profile: Sweet with hints of cinnamon, vanilla, and nutty brown butter
- Key ingredients: Oats, chocolate chips, coconut, and pecans make them “loaded”
- No-fuss baking: No chilling time needed, just mix and bake
I first tried cowboy cookies at a friend’s house five years ago and immediately asked for the recipe. They’re now my go-to cookie for potlucks and bake sales.
Cowboy Cookie Ingredients
These simple ingredients create amazing results:
- Brown butter: Creates rich, nutty flavor and golden color
- Brown sugar and white sugar: Perfect sweetness balance for chewy texture
- Three eggs: Two whole eggs plus one yolk for extra moisture
- All-purpose flour: Provides structure without making cookies tough
- Old-fashioned oats: Adds hearty texture and classic oatmeal cookie taste
- Shredded coconut: Brings tropical sweetness and chewy bits
- Chopped pecans: Adds crunch and buttery flavor
- Semi-sweet chocolate chips: Classic chocolate flavor that pairs perfectly
- Cinnamon and vanilla: Essential spices for warm, comforting taste
I always keep these ingredients stocked because my kids request these cookies constantly. The combination creates the perfect loaded cookie every time.
How to Make Cowboy Cookies
Follow these simple steps for perfect results:
- Brown the butter: Melt butter in a pan until it turns golden and smells nutty
- Mix wet ingredients: Whisk browned butter with both sugars until combined
- Add eggs: Beat in whole eggs and egg yolk until smooth
- Combine dry ingredients: Mix flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips
- Fold together: Gently combine wet and dry ingredients without overmixing
- Shape cookies: Scoop 2-inch balls onto parchment-lined baking sheets
- Bake perfectly: Cook at 350°F for 12 minutes until golden but still soft in centers
The key is not overbaking. I learned this the hard way when my first batch turned out too crispy. Now I set a timer and watch carefully.
Baking Tips for Best Results
These expert tips ensure perfect cowboy cookies every time:
- Room temperature eggs: Let eggs sit out 30 minutes before baking for better mixing
- Don’t pack flour: Spoon flour into measuring cup and level off with knife
- Watch the brown butter: It goes from perfect to burnt quickly, so stay nearby
- Leave space: Give cookies 2 inches between each ball to spread properly
- Press extras on top: Add extra chocolate chips and pecans after baking for prettier cookies
- Cool properly: Let cookies rest on baking sheet 10 minutes before moving
I’ve made these cookies dozens of times, and these tips make the biggest difference in texture and appearance.
Storage and Serving Ideas
Keep your cowboy cookies fresh with these methods:
- Room temperature: Store in airtight container for up to one week
- Freezer storage: Freeze baked cookies up to three months
- Cookie dough prep: Freeze dough balls on baking sheets, then store in bags
- Serving suggestions: Perfect with cold milk, coffee, or ice cream
- Gift giving: Package in decorative tins for holidays and special occasions
My family loves eating these cookies warm from the oven with a glass of cold milk. They also make wonderful gifts for neighbors and teachers.
Recipe Variations
Customize your cowboy cookies with these simple swaps:
- Nut alternatives: Use walnuts, almonds, or mixed nuts instead of pecans
- Chocolate options: Try dark chocolate chips, white chocolate, or butterscotch chips
- Coconut-free version: Skip coconut and add extra oats or nuts
- Spice variations: Add cardamom, nutmeg, or ginger for different flavors
- Healthier options: Use coconut oil instead of butter and reduce sugar slightly
I often make half batches with different add-ins to satisfy everyone’s preferences. The base recipe works perfectly with any combination.
This cowboy cookies recipe has become my signature treat. The brown butter makes all the difference, creating cookies that are restaurant-quality but simple enough for busy weeknights.
Every bite delivers the perfect combination of chewy oats, crunchy nuts, sweet coconut, and melty chocolate.
Try this recipe once, and it’ll become your new favorite too.
Easy Cowboy Cookies Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a large bowl using a whisk, beat together the browned butter and both sugars until well combined, about 2 minutes. Don’t worry if they look a little separated.
- Whisk in the eggs and egg yolk, beating until well combined, about 45 seconds. Whisk in the vanilla extract.
- In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips until evenly distributed.
- Fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2 inches between each ball to allow room for spreading.
- Bake one sheet at a time in preheated oven for 12 minutes, or until cookies are golden brown at the edges and still slightly soft in the center.
- Immediately press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with flaky sea salt if desired.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.