These Easy Cowboy Cookies are loaded with chocolate, oats, peanut butter chips, cornflakes, coconut, pecans, and more. They’re quick and easy to make, with just an hour of chill time for the dough, and make a great afternoon snack. But be warned – these chewy oatmeal cookies are incredibly addicting!
Chewy Chocolate Chip Oatmeal Cookies
If there was ever a cookie recipe that required a little bit of this and a little bit of that, it would be these Cowboy Cookies. I’ve never added so many mix-ins to a single cookie recipe and at first glance, the variety of flavors and textures can seem a bit strange.
But trust me, the end result is a chewy cookie that’s absolutely addictive. And since they’re loaded with oats and cereal, they are actually pretty filling. These would be perfect for taking on a hike and are definitely the thing when you’re feeling a bit hangry in the afternoon.
What Are Cowboy Cookies?
Cowboy cookies are essentially chocolate chip oatmeal cookies loaded up with cornflakes, coconut flakes, pecans, and peanut butter chips. Yes, that’s a lot – but it’s what makes them so addictive!
There are various stories as to the origin of cowboy cookies. Some say that cowboys used to carry them in the saddlebags since they have a decent amount of protein (think a chocolate chip protein bar) but this seems unlikely, considering chocolate chip cookies didn’t become popular until the 1930s.
Another, perhaps more likely, story is simply that this recipe originated in Texas – aka the Cowboy State.
Regardless of the origin, these cookies became popular in 2000 when Laura Bush submitted them to the Family Circle Magazine‘s political bake-off against Tipper Gore’s ginger snaps. The recipe won and Cowboy Cookies soared in popularity.
These chewy cookies are made with pantry staples and lots of fun mix-ins.
- Butter – Softened but not melted.
- Sugar – Equal parts of white sugar and brown sugar are used to sweeten the cookies.
- Vanilla – Adds a light flavor.
- All-purpose flour
- Baking powder & baking soda
- Old fashioned oats – You can use quick oats as well but I do not recommend using steel cut oats.
- Mix-ins – Corn flakes, pecans (toasted are best!), coconut flakes, peanut butter chips, and semi-sweet chocolate chips add texture and flavor to these hearty cookies.
How to Make Cowboy Cookies
These chewy, hearty chocolate chip oat cookies come together in just a few steps.
- Beat the butter and sugars. Beat the egg, butter, sugars, and vanilla until creamy and well combined.
- Add the dry ingredients. Add the flour, oats, baking soda, and salt. Beat until combined.
- Add the mix-ins. Add the chocolate and peanut butter chips, cornflakes, coconut flakes, and pecans. Beat until just combined.
- Chill. Chill the dough for at least an hour.
- Bake. Form the dough into 13 equal-sized balls, about 1/4-cup each, and place at least 2 inches apart on the baking sheet. Bake for 12 to 14 minutes.
- Cool. Cool for at least 10 minutes so the cookies firm up before serving.
Tips for Success
Here are a few tips for making the best cowboy cookies.
- Don’t overmix the dough. When adding the dry ingredients, and the mix-ins, you’ll want to mix just until combined.
- Don’t overbake. These cookies should be lightly golden on the outside but the centers may look a little undercooked. Don’t worry – it will firm up as they bake.
- Avoid crowding the baking sheet. I only bake 8 of these at a time, as they make quite large cookies. There should definitely be at least 2 inches between the cookies.
- Switch up the ingredients. This is a very forgiving recipe and you can easily switch up the recipe to your preferences. Try adding dark chocolate chips instead of semi-sweet or walnuts instead of pecans.
How to Store
These chewy chocolate chip oatmeal cookies will last for up to 5 days at room temperature. Just keep them stored in a ziploc or other container.
Can I Freeze Cowboy Cookies?
You can freeze both the baked cookies and the cookie dough.
To freeze baked cowboy cookies, allow them to cool completely then freeze in an airtight container. You can allow them to thaw on the counter or pop them in the microwave for 15 to 30 seconds.
To freeze the cookie dough, portion out the dough balls as normal and flash freeze on the baking sheet. Once frozen solid, transfer to a freezer container for up to 2 months. You can either thaw the dough or bake from frozen. If baking from frozen, you’ll need to add a minute or two to the bake time and note that the cookies will also not spread as much.
More Cookie Recipes
- Red White and Blue Cookies
- Chocolate Dipped Peanut Butter Cookies
- Cherry Chocolate Cookies
- Star Crunch Cookies
- Oreo Chocolate Chip Cookies
- 1 cup butter softened (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- 1 cup corn flakes
- 1 cup pecans roughly chopped (and toasted!)
- 1/2 cup coconut flakes
- 6 ounces peanut butter chips (I used Reese's!)
- 6 ounces semi-sweet chocolate chips
- Using a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamy and well combined, about 4 minutes.
- Scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined.
- Now add the chocolate and peanut butter chips, Cornflakes, coconut, pecans, and beat on low speed until just combined.
- Chill the dough in the fridge for at least an hour, or up to 24 hours.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized portions of dough.*
- Place on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes, or until edges are lightly golden; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving.
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