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This Cowboy Cookies Recipe creates soft and chewy cookies that are loaded with coconut, oats, chocolate chips, and raisins. The variety of textures and flavors makes these cookies perfect and absolutely delicious!
These cookies are packed full of rich flavors and have the best chewy texture with perfect crisp edges. Plus, they are jumbo sized! Basically everything that makes a cookie perfect is in this recipe: chewy with crisp edges, bold flavors, a lot of texture and they're easy to make from scratch.
Need some more perfect from scratch cookie recipes? Check out these sweet treats: Jumbo Chocolate Chip & Walnut Cookies, Oatmeal Raisin Cookies, and Chocolate Chunk Coconut Cookies.
Cowboy Cookies Recipe Ingredients
- Salted Butter
- Brown Sugar
- Sugar
- Eggs
- Pure Vanilla Extract
- Baking Powder
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Rolled Oats
- Dark Chocolate Chips
- Sweetened Shredded Coconut
- Raisins
Substitution Suggestions:
- Salted Butter: I prefer to used salted butter in my baked goods especially cookies, however you can most certainly use unsalted butter. I would also add an extra ¼ teaspoon of salt to the dough if using unsalted butter.
- Unbleached All Purpose Flour: Feel free to use whole wheat flour or a blend of half all purpose flour and half whole wheat flour. The wheat flour gives a nice hint of nutty flavor to baked goods. I've done half whole wheat flour with this recipe and it is really yummy!
- Rolled Oats: or Old Fashioned Oats work best in this recipe because it is one of the ingredients that gives the cookie the perfect texture. I don't recommend using quick cooking oats because the texture of the cookie becomes more dry.
- Dark Chocolate Chips: Feel free to use your favorite chocolate. I prefer dark chocolate chips over semi-sweet, but any chocolate chip will work. Even butterscotch chips or peanut butter chips would be delicious.
- Sweetened Shredded Coconut: You can substitute with unsweetened coconut, but the cookie will just not be as sweet. Make sure you use a larger shred of unsweetened coconut so the texture of the cookie isn't compromised.
- Raisins: If you are not a raisin fan, you can substitute with dried cranberries or other fruit. Or you can add in some toasted pecans or walnuts instead of using dried fruit. Or even do a mix of half and half.
How to Make Cowboy Chocolate Chip Cookies
- First step, in a stand mixer or with hand beaters, cream together the softened butter, brown sugar and sugar until light and fluffy.
- Then add in the pure vanilla extract along with the eggs, one at a time, beating well after each egg.
- Next, add in the baking powder, baking soda, salt, and all purpose flour. Mix just until the flour is combined.
- Lastly, Stir in the rolled oats, dark chocolate chips, shredded coconut, and raisins until everything is evenly incorporated.
- Using a large scoop or ¼ cupful, scoop cookie dough onto parchment lined cookie sheets 3 inches apart. I usually get 6 cookies to a sheet pan.
- Bake the cookies in a 350°F oven for 15-17 minutes until the edges are golden brown and the centers are light but no longer glossy or wet looking.
- Let cookies cool on pan for 5 minutes then transfer to a wire rack to cool completely.
Tips for the BEST Cowboy Cookies
- Always fluff your flour before measuring. Adding too much flour will make these cookies dry and not chewy.
- Do not flatten these cookies. Leave the cookies rounded from the scoop. They spread just enough while baking keeping the centers nice and chewy.
- Don't overbake the cookies. Once the edges are golden brown and the centers no longer look glossy or wet the cookies are done. Let them cool on the pan for 5 minutes to firm up and avoid breakage when transferring.
How to Freeze Cookies
These Cowboy Cookies can be frozen baked or raw. To freeze the baked cookies, simply let them cool completely and place in a freezer safe air tight container or zip top bag between layers of wax paper. They will stay fresh in the freezer 3-4 months. Thaw the cookies a few hours at room temperature before enjoying.
To freeze cookie dough, scoop the dough onto a parchment lined cookie sheet and place the sheet pan in the freezer. Once the scoops of dough are frozen place them in a freezer safe air tight container or zip top bag and keep in freezer. This cookie dough will last up to 6 months in the freezer.
To use the frozen cookie dough, place the dough 3 inches apart on a parchment lined cookie sheet and let sit at room temperature for 15-20 minutes. Then bake as the recipe says. The bake time may need to be increased by a few minutes depending on how cold the cookies are when they go into the oven.
FAQs About Cowboy Cookies Recipe
There is no real evidence out there proving how this cookie got it's name. It has been said that cowboy cookies were the first type of energy bar for cowboys because they kept well for days. How true that is, I don't know exactly, but I do know that these cookies are super delicious and are basically the perfect cookie.
Cowboy cookies are basically a loaded oatmeal and chocolate chip cookie. They are typically made with oats, chocolate chips, coconut and pecans. In my recipe I've added raisins for another texture element and because my family loves raisins.
This cowboy cookies recipe makes 30 cookies and each cookie has approximately 259 calories.
If you love this recipe try these cookies out:
- Classic Chocolate Chip Cookies
- Monster Cookies
- Double Chocolate Chip Cookies
- Confetti Sugar Cookies
- Peanut Butter Chocolate Chip Cookies
- Chocolate Sugar Cookies
- Lemon White Chocolate Chip Cookies
- Peanut Butter Chip Chocolate Cookies
- Chocolate Drop Candy Cookies
Cowboy Cookies Recipe
Ingredients
- 1 cup salted butter, softened to room temp
- 1 cup brown sugar, packed
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups unbleached all purpose flour
- 2 cups rolled oats
- 2 cups dark chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup raisins
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper or lightly grease them.
- In a stand mixer or with hand beaters, cream together the butter, brown sugar and sugar until light and fluffy.
- Add the vanilla extract and eggs, one at a time, beating well after each egg.
- Add baking powder, baking soda, salt and flour and mix just until combined.
- Stir in the rolled oats, chocolate chips, shredded coconut, and raisins until everything is fully incorporated.
- Using a large scoop or ¼ cupful, place dough 3 inches apart on cookie sheet.
- Bake for 15-17 minutes until the edges are golden brown and the center is still light but no longer looks wet or glossy.
- Let cookies cool on pan for 5 minutes, then transfer to a cooling rack to cool completely.
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