The Best Cowboy Cookies Recipe

Right, let’s talk about Cowboy Cookies. I’ve been whipping up this particular batch for years, ever since little Thomas declared shop-bought biscuits “utterly boring.” And you know what? He was right. After countless attempts (and a few questionable concoctions involving chocolate chips and marmalade!), I finally landed on a recipe that gets a unanimous thumbs-up from my two, and that’s saying something. These Cowboy Cookies are packed with oats, coconut, chocolate chips, and pecans – a brilliant blend of textures and flavours that’s guaranteed to satisfy even the most demanding biscuit critic. They’re perfect with a cuppa on a rainy afternoon, a sweet treat in the lunchbox or a simple and delicious dessert after dinner. I promise, this recipe will become a family favourite!

Why This Recipe Works

Now, you might be thinking, “Another cookie recipe? What makes this one so special?” Well, trust me, these Cowboy Cookies aren’t just another biscuit. Here’s why this recipe works wonders for busy families like ours:

• Straightforward Method: No complicated steps or fancy equipment needed. Just a bowl, a spoon, and a baking tray.
• Child-Approved: My two are my harshest critics, and they absolutely adore these cookies. They love helping me mix the ingredients too!
• Budget-Friendly: Uses everyday ingredients you probably already have in your pantry.

I’ve tweaked and perfected this recipe over the last 8 years, so you can be confident it’s a reliable and delicious bake.

Ingredients

• 125g (1/2 cup) unsalted butter, softened
• 150g (3/4 cup) granulated sugar
• 150g (3/4 cup) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 190g (1 1/2 cups) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 150g (1 1/2 cups) rolled oats
• 100g (1 cup) shredded coconut
• 170g (1 cup) chocolate chips
• 85g (3/4 cup) chopped pecans (or walnuts)

Ingredient Notes

Let’s delve into a few of these ingredients to ensure your baking success:

• Butter: Softened butter is essential for creaming properly with the sugar. If you forget to take it out of the fridge in time, you can carefully microwave it in short bursts until just softened but not melted.
• Oats: Rolled oats (also known as old-fashioned oats) provide the best texture. Quick-cooking oats will work in a pinch, but the cookies won’t be quite as chewy.
• Nuts: I prefer pecans for their rich, buttery flavour, but walnuts are a perfectly acceptable substitution. If you’re catering to nut allergies, you can simply omit them.
• Coconut: Desiccated coconut is what you’ll find in most UK supermarkets and it is perfectly acceptable to use in this recipe.

Step-by-Step Instructions

Right, let’s get baking! Follow these simple steps for perfectly delicious Cowboy Cookies every time:

1. Step 1: Preheat and Prep. Preheat your oven to 180°C (350°F/Gas Mark 4). Line two baking trays with baking parchment. This will prevent the cookies from sticking and makes cleanup a breeze.
2. Step 2: Cream Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I find using a wooden spoon works just as well.
3. Step 3: Add Eggs and Vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.
4. Step 4: Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda is evenly distributed, which helps the cookies rise properly.
5. Step 5: Gradually Add Dry Ingredients to Wet. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Step 6: Stir in Oats, Coconut, Chocolate Chips, and Nuts. Fold in the oats, coconut, chocolate chips, and pecans until evenly distributed throughout the dough.
7. Step 7: Drop by Rounded Tablespoons onto Baking Trays. Drop the dough by rounded tablespoons onto the prepared baking trays, leaving about 2 inches between each cookie.
8. Step 8: Bake. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Step 9: Cool. Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks for making these Cowboy Cookies even better. Here are my top tips:

• Don’t overbake! Slightly underbaked cookies are always better than overbaked ones. They’ll continue to set as they cool.
• For extra chewy cookies: Chill the dough for at least 30 minutes before baking. This helps to prevent the cookies from spreading too much.
• Spice it up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, comforting flavour.
• Child-friendly adjustment: My little girl loves a bit of white chocolate, so sometimes I replace half the dark chocolate chips with white.
• Make-ahead tip: The dough can be made ahead of time and stored in the fridge for up to 2 days. Just bring it to room temperature for about 15 minutes before baking.
• Budget-conscious tip: If you are out of pecans, consider using chopped walnuts instead. They’re generally more cost-effective and work really well in this recipe.
• Troubleshooting: If your cookies are spreading too much, try adding a tablespoon or two of flour to the dough.

Storage & Meal Prep

These Cowboy Cookies are fantastic for making ahead and storing. Here’s how:

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving. You can also freeze the dough. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Make-ahead: The dough can be made up to 2 days in advance and stored in the fridge.
• Batch cooking: This recipe doubles easily, so you can make a big batch and freeze some for later.

Substitutions & Variations

Fancy tweaking the recipe a bit? Here are a few substitutions and variations I’ve tried (and tested!):

• Gluten-free: Use a gluten-free all-purpose flour blend. I’ve had good results with Dove’s Farm.
• Dairy-free: Use a dairy-free butter substitute and dairy-free chocolate chips.
• Nut-free: Simply omit the pecans or walnuts. You can add extra chocolate chips or coconut instead.
• Seasonal variation: Add dried cranberries and orange zest for a festive twist during the Christmas season.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The edges should be golden brown, and the centers should be set but still slightly soft. Remember, they’ll continue to set as they cool.

Can I use a different type of nut?

Of course! Walnuts, almonds, or even macadamia nuts would work well in this recipe. Just make sure they’re chopped into small pieces.

How should I store the leftover cookies?

Store them in an airtight container at room temperature. They’ll stay fresh for up to 5 days (if they last that long!).

Do children typically enjoy these cookies?

In my experience, yes! The combination of oats, chocolate chips, and nuts is a real winner with kids. My two can never get enough of them.

Can I scale this recipe for a larger group?

Yes, you can easily double or triple the recipe to feed a crowd. Just make sure you have enough baking trays!

What if I don’t have brown sugar?

You can make your own! For every cup of brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of molasses.

Serving Suggestions

These Cowboy Cookies are delicious on their own, but here are a few serving suggestions to elevate your cookie experience:

• Serve them warm with a glass of cold milk or a hot cup of tea.
• Pack them in lunchboxes for a special treat.
• Crumble them over ice cream for a delicious dessert.
• Pair them with a scoop of vanilla ice cream for an extra-indulgent treat.

For portion guidance, I usually give each of my children one or two cookies, depending on how hungry they are!

So there you have it – my tried-and-true recipe for The Best Cowboy Cookies. I hope you’ll give it a go and experience the joy of baking (and eating!) these delicious treats with your family. They’re perfect for those moments when you need a little pick-me-up, and they’re a great way to bring everyone together in the kitchen. Don’t be afraid to experiment with different variations and substitutions to find what your family loves best. I’d love to hear what you think in the comments below, and if you want more family-friendly recipes delivered straight to your inbox, be sure to sign up for my email newsletter on FamiliesRecipes.com!

Happy baking!

Print