Description

These cowboy oatmeal cookies are a hearty, chewy, and flavorful family favorite, packed with oats, chocolate chips, coconut, and pecans. They are thick, substantial, and versatile, perfect for any occasion from lunchboxes to bake sales.

Ingredients

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1½ cups All-purpose flour
1 teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter, softened
¾ cup Granulated sugar
¾ cup Brown sugar, packed
2 Large eggs
1 teaspoon Vanilla extract
2 cups Old-fashioned oats
1 cup Semi-sweet chocolate chips
1 cup Sweetened shredded coconut
1 cup Chopped pecans

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Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set this aside
In a large bowl, cream the softened butter with both sugars until light and fluffy. This takes about three minutes with an electric mixer. The mixture should look pale and airy
Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg incorporates fully before adding the next
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don't overmix, or your cowboy oatmeal cookies might turn out tough
Fold in the oats, chocolate chips, coconut, and pecans with a wooden spoon or sturdy spatula. The dough will be thick and packed with goodies
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about two inches apart
Bake the cowboy oatmeal cookies for 12-14 minutes, until the edges turn golden brown but the centers still look slightly underdone
Let them cool on the baking sheet for five minutes before transferring to a wire rack

Notes

Ensure butter is properly softened to room temperature (soft but not melted) for proper creaming.

Measure flour by spooning it into the measuring cup and leveling it off to avoid dry cookies.

Slightly underbake the cookies; they will firm up as they cool.

Use old-fashioned oats for the best chewy, hearty texture.

If dough is too soft, refrigerate for 30 minutes before baking to prevent spreading.

Rotate baking sheets halfway through baking for even browning.

Do not flatten dough balls before baking; they should be thick and chunky.

Store baked cookies in an airtight container at room temperature for up to one week, using parchment paper between layers.

Baked cookies can be frozen for up to three months. Thaw at room temperature.

Cookie dough balls can also be frozen and baked directly from frozen, adding 1-2 minutes to baking time.

To refresh stored cookies, warm them in a 300°F oven for about five minutes.

Prep Time: 20 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 215 kcal
Sugar: 15g
Sodium: 125mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg