Cowboy Cookies

Photo: psfreeman

Some people like cookies that are sweet and delicate. These are not those cookies. No, these are big, hearty cookies brimming with all kinds of good stuff – oats, chocolate, toasted pecans, and coconut. While there are many chocolate chip cookie recipes out there, there are never enough variations. This recipe, a great version for those of us who like our chocolate chip cookies anything but plain, is adapted from Tate’s Bake Shop’s newest cookbook, Baking for Friends. November 2012.

Yield: 24 servings
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  • 1 2/3 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) baking powder
  • 2 cup(s) old-fashioned rolled oats
  • 1 1/2 cup(s) firmly packed dark brown sugar
  • 1 cup(s) unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon(s) water
  • 2 teaspoon(s) vanilla extract
  • 1 cup(s) sweetened flaked coconut
  • 1 cup(s) semisweet chocolate chips
  • 3/4 cup(s) coarsely chopped pecans, toasted


  1. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

  2. Whisk together flour, baking soda, salt, and baking powder. Stir in oats. Set aside.

  3. Using an electric mixer on medium speed, beat brown sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in water and vanilla.

  4. Reduce mixer speed to low and gradually add flour/oat mixture. Mix just until combined. Stir in coconut, chocolate chips, and pecans.

  5. Drop dough by 2 tablespoonfuls onto prepared pans. Place cookies about 2 inches apart. Bake, one baking sheet at a time, 13-15 minutes, or until edges are lightly browned and centers are slightly soft. (Refrigerate unused dough between baking batches.)

  6. Cool on baking sheets for 5 minutes. Then, transfer to wire rack to cool completely.
June 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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