Here’s a hearty cookie fit for a cowboy and sweet enough for a cowgirl. It’s got a little bit of everything - oatmeal, chocolate chips, pecans and coconut. I’ve seen this recipe made a lot of different ways with a variety of ingredients, including cornflakes cereal, butterscotch chips, walnuts and more. Maybe they should call these “Everything but the Kitchen Sink Cookies.” Or perhaps “Build Your Own Cowboy Cookies.” In other words, feel free to customize this recipe to fit your tastes. Leave out the nuts, try peanut butter chips, white chocolate chips, or maybe even some dates. Whatever floats your boat.
This version is an classic recipe that originally used shortening. I prefer to use butter and added cinnamon and coconut flakes. I used a large cookie scoop for a colossal cookie, but teaspoon size cookies would also work and can last a little longer….maybe. I have to admit, it’s hard to eat just one.
To get the best cookies, always use fresh ingredients and take your time mixing each ingredient. Mix the dry ingredients well or sift together before adding to the dough. When making the dough, be sure to use softened butter (at room temperature) rather than microwaving it. Take time to cream the butter and sugar together. The sharp edges of the sugar actually change the butter after good mixing, resulting in a fluffier base. Lastly, mix in one egg at a time. Blend the first one well before adding the second. These steps really do help a cookie to not fall flat.
I hope you like these cookies. Let me know if you tweak the recipe or what your favorite cowboy cookie ingredients are.
Colossal Cowboy Cookies Recipe
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 2 cups quick cooking oats
- 1 cup chocolate chips
- 1 cup pecans, chopped
- 1 cup sweetened coconut flakes
Preheat oven to 350 degrees F. In medium bowl, combine flour, baking soda, salt, baking powder and cinnamon and set aside. In large bowl or stand mixer bowl, blend butter, sugar and brown sugar thoroughly. Add vanilla and mix. Add eggs one at a time and mix until light and fluffy. Stir in oats, chocolate chips, pecans and coconut flakes.
For large cookies, use a cookie scoop to drop dough on baking sheet about 3 inches apart. For smaller cookies, drop by teaspoonfuls about 2 inches apart. Bake 15-16 minutes. Cool slightly on baking sheet, then move to rack to cool completely. This recipe made about 40-42 large cookies.