Texas Cowboy Cookies with Oats, Pecans & Coconut
Introduction
These Texas Cowboy Cookies are big, bold, and packed with flavor—just like the Lone Star State itself. With a chewy base of oats, crunchy pecans, sweet coconut, and melty chocolate chips, they’re the ultimate cookie for family gatherings, bake sales, or lazy afternoons. Baking them fills the kitchen with nostalgic aromas that bring back warm memories of home.
Why You’ll Love This Recipe
Hearty & satisfying: Oats, pecans, and coconut make these cookies extra filling.
Perfect texture: Chewy centers with crisp edges.
Crowd‑pleaser: Makes a generous batch for sharing.
Customizable: Easy to adapt with your favorite mix‑ins.
Ingredients
1 cup brown sugar
1 cup granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
2 cups all‑purpose flour
1 tsp baking soda
½ tsp salt
3 cups rolled oats
1 cup chopped pecans
1 cup shredded coconut
1 cup chocolate chips
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Step 2: Cream Butter & Sugars
In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
Step 3: Add Eggs & Vanilla
Beat in eggs one at a time. Stir in vanilla extract.
Step 4: Mix Dry Ingredients
Whisk flour, baking soda, and salt in a separate bowl. Gradually add to wet mixture until combined.
Step 5: Fold in Mix‑Ins
Stir in oats, pecans, coconut, and chocolate chips.
Step 6: Shape Cookies
Drop heaping spoonfuls of dough onto ungreased baking sheets.
Step 7: Bake
Bake 10–12 minutes, until edges are golden brown.
Step 8: Cool
Cool on baking sheets for a few minutes, then transfer to wire racks.
Baking Tips
Use old‑fashioned rolled oats for the best chewy texture.
Toast pecans and coconut lightly before adding for deeper flavor.
Chill dough for 30 minutes if you prefer thicker cookies.
Don’t overbake—cookies will continue to firm up as they cool.
Variations
Spiced Cowboy Cookies: Add cinnamon or nutmeg.
Fruit Twist: Mix in dried cranberries or raisins.
Nut Swap: Use walnuts or almonds instead of pecans.
Double Chocolate: Add cocoa powder to the dough for extra richness.
Serving Ideas
Pair with a hot cup of coffee or tea.
Stack and wrap in parchment for bake sale treats.
Serve warm with a scoop of vanilla ice cream.
Package in mason jars for rustic gifts.
FAQs
Q: Can I freeze the dough?
Yes! Freeze dough balls and bake straight from freezer, adding 1–2 minutes to bake time.
Q: How long do cookies keep?
Store in airtight container up to 5 days.
Q: Can I make them smaller?
Absolutely—just reduce bake time to 8–9 minutes.
Q: Can I use quick oats?
Yes, but texture will be softer. Rolled oats are best for chewiness.
Nutrition (Approx. per cookie)
Calories: 210
Fat: 11g
Carbohydrates: 26g
Protein: 3g
Final Thoughts
These Texas Cowboy Cookies are hearty, chewy, and full of flavor—a true classic that never disappoints. Whether you’re baking for family, friends, or just yourself, they’re guaranteed to bring smiles and sweet memories with every bite.