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Cowboy Cookies

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 Made with coconut, oats, and chocolate chips, these Cowboy Cookies will be on everyone’s mind this season!

 
Disclosure:
I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cooking With Libby!
 
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Did I ever mention that I used to work in a bakery?  Well….I did.

 
I was only there for a short amount of time, but I gained so much knowledge…and also gained some weight..lol.  Yes..that happens….even to the skinniest person when they are around sweet smelling baked goods all day.  My boss had a rule…if you burned a batch of cookies, you not only pay for them, but they would be free game to all the bakers and employees to eat.
 
Batches and batches of cookies were sent to the ‘reject’ pile when I worked there.
 
 
That is when I first tasted the “cowboy cookie.”
One taste was all it took and I was hooked! Everyone who worked at that bakery took an oath that none of the recipes would be handed out to the public.  
 
 
Since my stay was a brief one, I never had a chance to see what went in to making them. I have been on a HUGE quest since then to figure out how to make these exactly like the ones I tasted so long ago.
 
 
My family LOVES this recipe!  Even my picky Husband Man.   Once you make a batch of these, they will be gone before you can say the word cowboy.  I kid you not.
 
They rock. Period.
 
 

Cowboy Cookies

Made with coconut, oats, and chocolate chips, these Cowboy Cookies will be on everyone's mind this season!Serving Size: 2 cookies each
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Dessert
Cuisine: American
Serves: 48 Makes 4 dozen cookies
Calories Per Serving: 166

Ingredients

  • 1 cup flaked, sweetened, coconut
  • 3/4 cup chopped pecans
  • 1 cup unsalted butter softened
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup of granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick oats
  • 12 ounces semi-sweet chocolate chips or 2 cups

Instructions

  • Preheat oven to 350 degrees.
  • Place coconut and pecans on a baking pan. Bake for 15 minutes until toasted. Set aside to cool.
  • Cream butter and sugars together until light and fluffy.
  • Add eggs and vanilla, beating well.
  • Combine the flour, baking soda, and salt in a separate bowl.
  • Add this to the creamed mixture and beat until well mixed.
  • Stir in the oats, chocolate chips, coconut, and pecans.
  • Spoon dough into a 1/8 measuring cup, then take it out and form into a ball.
  • Place balls of dough onto a baking sheet lined with parchment paper.
  • Bake for 8-12 minutes, or until top of cookies turn light brown.

Libby's Notes

Recipe Source:
Adapted from Taste of Homes.

Nutrition

Calories: 166kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 53mg | Potassium: 87mg | Fiber: 1g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!

About Libby

My name is Olivia (Libby for short). I'm a food influencer, wife of 18 years, and mother of two. Whether it's through simple recipes or learning how to meal plan, It's my goal to get you to ditch take-out and learn how to create simple, delicious recipes from the comfort of your own kitchen! Welcome to my site!

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Comments

  2. Judy says

    My mom was making these cookies in the mid 1950’s. In the late ’70’s I started making them for my kids and I toasted the coconut and pecans, much better!! Think I will use caramel filled chocolate chips when I bake some this week end.

    Reply

    • Libby says

      Hi Sue! We always make them with quick cooking oats because that’s what we have on hand. You can try making them with regular oats, however, I’m not sure how they will turn out. Hope this helps some!

      Reply

  7. Kim says

    These were great! I picked this one because it didn’t have cinnamon. I’m glad I did! Thanks for a go to recipe!

    Reply

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