These Cowboy Cookies are a perfect blend of hearty ingredients like rolled oats, shredded coconut, chopped pecans, and semi-sweet chocolate chips, making them chewy, flavorful, and absolutely irresistible. Whether you’re making them for a quick snack, a lunchbox treat, or a family gathering, these cookies will quickly become a favorite.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions:
1. Preheat Your Oven:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream the Butter and Sugars:
- Cream Butter and Sugars: In a large mixing bowl, cream together the 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy, about 3-4 minutes.
3. Add the Wet Ingredients:
- Beat in the Eggs: Add the 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until everything is well combined.
4. Mix the Dry Ingredients:
- Whisk the Dry Ingredients: In a separate bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
5. Combine Wet and Dry Ingredients:
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cookies tender and chewy.
6. Add the Mix-Ins:
- Stir in Mix-Ins: Gently fold in the 2 cups rolled oats, 1 1/2 cups semi-sweet chocolate chips, 1 cup shredded coconut, and 1 cup chopped pecans until evenly distributed throughout the dough.
7. Shape and Bake:
- Scoop the Dough: Drop spoonfuls of the cookie dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. The cookies will firm up as they cool.
8. Cool and Serve:
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for later!
Serving and Storage:
- Serving: These cookies are best enjoyed slightly warm, when the chocolate is melty and the centers are soft and chewy.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the unbaked dough balls for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
Helpful Notes:
- Mix-Ins: Feel free to customize the mix-ins! Swap pecans for walnuts, or add raisins or dried cranberries for a different flavor twist.
- Chilling the Dough: If your dough feels too soft, chill it in the refrigerator for 15-20 minutes before baking to help prevent the cookies from spreading too much.
- Measuring Flour: Make sure to spoon and level your flour to avoid dense cookies.
Tips from Well-Known Chefs:
- Don’t Overmix: Pastry Chef Dorie Greenspan suggests mixing cookie dough just until the flour disappears to keep the cookies tender and chewy.
- Perfect Texture: Chef Claire Saffitz recommends underbaking the cookies slightly for soft, chewy centers, allowing them to firm up as they cool.
Frequently Asked Questions:
1. Can I use old-fashioned oats instead of rolled oats?
Yes, old-fashioned oats will work well in this recipe, adding a heartier texture. Avoid quick oats, as they may cause the cookies to become too soft.
2. Can I substitute the shredded coconut?
If you’re not a fan of coconut, you can simply omit it or replace it with extra oats or another mix-in like chopped dried fruit.
3. Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.
4. Can I freeze the baked cookies?
Yes, baked cowboy cookies can be frozen for up to 2 months. Thaw them at room temperature when ready to enjoy.
5. How do I make the cookies thicker?
If you prefer thicker cookies, chill the dough for about 30 minutes before baking, which will help prevent them from spreading too much.
These Cowboy Cookies are packed with texture and flavor, combining crunchy pecans, sweet chocolate chips, chewy oats, and coconut for a satisfying treat. Enjoy them with a glass of cold milk or as a quick dessert for any occasion!