A warm batch of Cowboy Cookies filled with coconut, pecans, and chocolate chips is hard to resist. They’re simple to make and perfect for sharing. These cookies have been a favorite in my kitchen for years, and they never last long. Pour a glass of milk and grab one while they’re still warm!
Good cookie recipes have always been something to treasure. We used to write them on little index cards and tuck them safely in our recipe box. These Cowboy Cookies are one of those treasured recipes from way back. They’ve shown up for decades at potlucks, at bake sales, and on after-school snack plates. They’re full of flavor and texture, and they’re always a crowd favorite.
I first learned about these cookies when former First Lady Laura Bush popularized them in 2000. They were known then as “Texas Governor’s Mansion Cowboy Cookies,” and I believe she won a cook-off with Tipper Gore!
Some folks think Cowboy Cookies should have oats, but I’ve always made mine without. Instead, I stick with lots of sweet coconut, crunchy Georgia pecans, and plenty of chocolate chips for my version.
If you’ve never made these before, get ready for a treat! They come together quickly and always seem to disappear faster than you’d expect.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 33 Minutes (plus 20 minutes chill time)
Servings: 12 (2 cookies per serving)
Primary Ingredient(s): Butter, brown sugar, white sugar, eggs, flour, coconut, pecans, chocolate chips
Skill Level: Easy
What You’ll Like About This Recipe
- Every bite is loaded with a triple whammy of coconut, pecans, and chocolate chips.
- Unlike some Cowboy Cookie recipes, this one skips the oats for a smoother texture.
- They make a great showing at bake sales and potlucks. Kids and adults both love them!
Ingredient Notes
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- Butter – I use salted butter simply because, in my opinion, it has superior flavor. (Note: my palate is definitely Southern, and we tend to use salted butter in everything. I honestly can’t remember the last time I bought unsalted butter. If you prefer unsalted butter, be my guest!) Be sure to have the butter at room temperature so that it combines smoothly with the other ingredients.
- Light Brown Sugar & Granulated Sugar – The combination of both brown and white sugars adds sweetness along with a hint of caramel to the cookie dough.
- Sweetened Coconut – I have to admit that coconut is one of my favorite flavors! And when it’s in combination with chocolate and pecans–oh my goodness, is it delicious! I almost always have a bag of Baker’s Angel Flake coconut in my pantry and it’s what I used for these cookies.
- Chopped Pecans – Pecans are one of Georgia’s largest crops, so they’re readily available here. If you don’t like pecans, you can substitute walnuts or almonds. If nut allergies are a concern, simply leave them out.
- Semi-Sweet Chocolate Chips – Choose a good quality chocolate chip; one that melts well and isn’t waxy. I have found lately that some chocolate chip makers have changed their production methods and recipes resulting in a very disappointing product. I highly recommend Ghirardelli semi-sweet chocolate chips for this recipe.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Cowboy Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or give them a light coating of cooking spray. Set them aside while you mix up the dough.
- In a large mixing bowl, combine the butter, brown sugar, and granulated sugar. Using a stand mixer or hand mixer, beat them together until the mixture is smooth and well blended.
- Add the eggs and vanilla extract. Mix on low speed (or stir by hand) just until everything comes together.
- Add the flour, baking soda, and baking powder to the bowl. Stir with a spoon or use the mixer on its lowest setting until the dry ingredients are fully incorporated into the dough.
- Fold in the coconut, chopped pecans, and chocolate chips. Stir gently to make sure they’re evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and let the dough chill in the refrigerator for 20 minutes. (This helps keep the cookies from spreading too much when they bake.)
- Use a large spoon or a 2-inch cookie scoop to drop dough onto the prepared baking sheets. Leave about two inches between each so they have room to spread. If needed, bake in batches.
- Bake for 13 minutes, switching the baking sheets’ positions halfway through. The cookies are ready when the edges start to turn a light golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Repeat with any remaining cookie dough.
Recipe Success Tips
- Take care to measure the ingredients accurately. As a young cook, I quickly learned that it’s essential to have accurate measurements when it comes to baking. I might throw a handful of this or that into a chicken casserole, but in baking, that’s a no-no.
To measure flour, you should spoon it into the measuring cup and then level the top off with the back of a knife. Be careful not to pack the flour down into the cup. Now, brown sugar on the other hand, does need to be packed into the measuring cup. (Side note: Did you know that sugar is considered (and measured) as a wet ingredient in baking?) - Take time to let the eggs and butter come to room temperature before starting the recipe. Cold ingredients tend to clump instead of blend smoothly.
- After mixing, let the dough rest in the refrigerator for at least 20 minutes. I know it’s tempting to get those cookies baked but trust me on this. The chilling period refirms the butterfat, which helps control how much the cookies spread in the oven.
- Give the cookies about 5 minutes to just sit on the baking sheet before you move them to a wire rack to finish cooling. Those few minutes will help the cookies set up and stop them from breaking apart when moved.
How to Store
When the cookies are completely cool, store them in an airtight container at room temperature. They’ll stay fresh for about five days–if they last that long!
They also freeze well. I like to place them in a single layer on a baking sheet and freeze until solid. Then, I transfer them to a freezer-safe bag or container. I find that they keep well for about three months.
When we’re ready for a cookie (or two), I let them thaw at room temperature (if they were frozen) for about 15 minutes. Then, pop them in the microwave for about 10 seconds. It’s like they just came out of the oven!
Questions About Cowboy Cookies
Yes, you can freeze Cowboy Cookie dough. I’d suggest portioning the dough into balls and placing them on a baking sheet to freeze until solid. Transfer the frozen cookie dough balls to an airtight container or freezer bag and store for up to 3 months. When ready to bake, place frozen balls on a prepared baking sheet and let the dough come to room temperature before baking.
Dry cookies typically occur from over-measuring flour or from overbaking. Make sure you measure the flour correctly by spooning it into the cup and leveling it off. Also, take the cookies out of the oven as soon as the edges turn golden. They’ll continue to set as they cool.
Well, of course, you can. If you make them smaller, reduce the baking time by a couple of minutes. For larger cookies, you may need to add a few more minutes. Just watch for those golden edges.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Cowboy Cookies
Ingredients
- 1 cup salted butter room temperature
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sweetened coconut
- ¾ cup chopped pecans
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper (or lightly spray with cooking spray) and set them aside.
- Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Using a stand mixer or electric hand mixer, cream the butter and sugars together until smooth and homogenous.1 cup salted butter, ¾ cup light brown sugar, ¾ cup granulated sugar
- Add the eggs and vanilla to the bowl. Use a spoon or the mixer on lowest speed to mix until just combined.2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking soda, and baking powder to the bowl. Mix with a spoon or on the lowest mixer speed until the dry and wet ingredients are fully combined.3 cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder
- Use a spoon or spatula to gently fold in the coconut flakes, chopped pecans, and chocolate chips making sure they are evenly distributed throughout the cookie dough.1 cup sweetened coconut, ¾ cup chopped pecans, 1 ½ cups semi-sweet chocolate chips
- Cover the cookie dough with plastic wrap and chill it in the fridge for 20 minutes.
- Using a large spoon or a 2-inch cookie scoop, drop balls of dough onto the prepared baking sheets leaving about two inches of space between each to allow the cookies to spread. (You may need to cook in two batches.)
- Bake for 13 minutes, switching places with the baking sheets halfway through, or until the edges start to turn golden brown.
- Remove from the oven and let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Repeat with any remaining cookie dough.
Notes
- Serving size – 2 cookies.
- Store completely cooled cookies in an airtight container at room temperature for about 5 days
- To freeze, place in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container and store for up to three months.
- Thaw at room temperature (if frozen) for about 15 minutes. Rewarm in the microwave for about 10 seconds if desired.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.