Loaded Cowboy Cookies Recipe

Let’s be honest, a good cookie can turn your whole day around.

And a truly great cookie, one that’s packed with texture and flavor in every single bite, is a real treasure. That’s exactly what these Cowboy Cookies are. They’re the ultimate combination of chewy, buttery, and loaded with goodies.

Think of them as the most ambitious oatmeal chocolate chip cookie you’ve ever met, who decided to bring along its friends, coconut and pecans, for the ride.

I adapted this recipe, originally from a famous political bake-off, after my own less-than-stellar cowboy cookie encounter years ago. This version, I promise, is the jackpot.

Why You’ll Want to Bake a Batch Today

First off, the recipe makes a huge amount, which is never a bad thing.

You’ll have plenty for now, for friends, and for the freezer—a stash of ready-to-go joy. Secondly, they are incredibly forgiving and versatile. Don’t like coconut? Leave it out. Prefer walnuts? Go for it. The base is a masterpiece of a chewy oatmeal dough that welcomes your personal touch. Finally, there’s the sheer satisfaction of biting into a cookie that has a little bit of everything. It’s an experience, not just a snack.

Ingredients Needed for the Recipe

Gathering everything is part of the fun, I swear. Here’s your shopping and pantry list, with a note on why each one matters.

• Flour, Baking Powder, Baking Soda, Salt: The foundational team. Whisking them together first prevents any bitter clumps.
• Butter (3 sticks), at room temperature: For rich flavor and that perfect, soft chew. Room temp blends smoothly.
• Granulated Sugar & Brown Sugar (1 ½ cups each): White sugar for spread, brown sugar for moisture and a deeper, caramel-like chew.
• Eggs (3), at room temperature: They bind the dough and add structure. Room temp is key for even mixing.
• Vanilla Extract (1 tablespoon): Use the real stuff. It’s the aromatic backbone that makes everything sing.
• Old-Fashioned Rolled Oats (3 cups): They provide hearty texture and that classic, wholesome chew. Don’t use quick oats here.
• Semi-Sweet Chocolate Chips (3 cups): Melty pockets of joy. I prefer Ghirardelli, but use your favorite brand.
• Sweetened Angel Flake Coconut (2 cups): Adds a lovely, subtle chew and tropical sweetness.
• Chopped Pecans (1 ½ cups): For a buttery, toasty crunch. Toasting them first is a game-changer for flavor.

The Story Behind the Cookie: Cowboy vs. Ranger

You might hear these called Ranger Cookies, and the terms often get mixed up. So, what’s the deal? The name “Cowboy Cookie” seems to have roots in Texas, made famous by a former First Lady’s recipe. The idea is they’re sturdy, hearty, and packed with enough energy (and deliciousness) to fuel a day on the trail. Ranger Cookies are considered a subcategory, sometimes including cereal like Rice Krispies.

This recipe leans into the classic Cowboy profile—oats, coconut, nuts—with the glorious addition of chocolate chips. We’re taking the best of both worlds.

How to make Cowboy Cookies ?

The process is straightforward, but a few pro tips make all the difference. I’ve included key steps visually, from creaming the butter to pulling the perfect cookies from the oven. Watching it once before you start can boost your confidence.

Step 1 – Prep and Whisk Dry Ingredients

Preheat your oven to 350°F and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This isn’t just busywork—it ensures every cookie rises evenly and tastes perfect.

Step 2 – Cream Butter and Sugars

In a very large bowl, beat the room-temperature butter until it’s smooth and creamy. Gradually beat in both the white and brown sugars, and keep mixing until the combination is fluffy and well-combined. This step creates the airy structure for your cookies.

Step 3 – Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition so they fully emulsify into the butter mixture. Then, mix in that glorious tablespoon of vanilla extract. Your dough should now look light and creamy.

Step 4 – Combine Wet and Dry

Stir the whisked dry ingredients into the wet mixture. Use a low speed on your mixer or a sturdy spoon, and mix only until the flour disappears. Overmixing at this stage leads to tough cookies, and we want chewy.

Step 5 – The Grand Addition

Now for the best part. Stir in the chocolate chips, old-fashioned oats, coconut, and toasted pecans. You’ll need a strong arm or your mixer’s lowest setting—this is a seriously loaded dough. Make sure everything is evenly distributed.

Step 6 – Scoop and Shape

For the big, bakery-style cookies in the photos, use a ¼-cup measure or a large scoop. Roll the dough between your palms to form smooth balls. Place them at least 3 inches apart on your prepared sheets; they need room to spread.

Step 7 – Bake to Perfection

Bake for 15 to 17 minutes. The edges should be set and lightly golden brown, while the centers might still look slightly soft and underdone. That’s the secret to a chewy middle. Let them cool on the sheet for 5 minutes before transferring to a rack.

Tips

• Get your butter and eggs out about an hour before baking. Room-temperature ingredients combine seamlessly, preventing a greasy or curdled dough.
• Check your baking powder’s date. It loses potency over time. To test it, stir a spoonful into hot water; if it doesn’t bubble vigorously, replace it.
• Toast your pecans. Just spread them on a sheet pan at 350°F for 6-8 minutes. It unlocks a deeper, nuttier flavor that’s absolutely worth the extra step.
• For smaller cookies, use a rounded tablespoon of dough. Bake them for 10-12 minutes instead, until the edges are golden.
• Want a perfect circle? Right when the cookies come out of the oven, gently tap the edges with a spatula. This neat trick shapes them while they’re still soft.

Mastering the Art of the Chewy Cookie

It all comes down to a few simple rules. Don’t overmix once the flour is added—just combine until no dry streaks remain. The high ratio of brown sugar to white is your first cheat code for chewiness. Finally, pull the cookies from the oven when they still look a bit soft in the middle.

They’ll continue to set as they cool on the hot pan, resulting in that ideal, tender-chewy texture. If you bake them until they look completely done in the center, they’ll be crunchy once cooled.

Storing and Freezing for Future You

Once completely cool, store these cookies in an airtight container at room temperature. They’ll stay fresh and delicious for 3 to 5 days. To freeze them, place cooled cookies in a single layer in a freezer-safe container, separated by parchment paper.

They’ll keep for up to 3 months. You can also freeze the scooped dough balls on a tray, then transfer them to a bag. Bake straight from the freezer, adding a minute or two to the baking time. Having cookie dough on standby is a special kind of life wisdom.

Print Recipe

Loaded Cowboy Cookies Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: easy Prep Time 20 mins Cook Time 17 mins Total Time 37 mins

Cooking Temp: 350  F Servings: 36 Estimated Cost: $ moderate Calories: 315

Best Season: Fall, Winter, Spring, Summer

Description

Delicious oats, coconut, pecans and chocolate chips in every bite!

ingredients

Servings

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• ¹⁄₂ teaspoon salt
• 1 ¹⁄₂ cups butter (3 sticks, at room temperature (salted preferred))
• 1 ¹⁄₂ cups granulated sugar
• 1 ¹⁄₂ cups brown sugar (packed)
• 3 eggs (large, at room temperature)
• 1 tablespoon vanilla extract (pure)
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats (not quick oats)
• 2 cups sweetened angel flake coconut
• 1 ¹⁄₂ cups chopped pecans (toasted optional)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
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3. In a very large bowl, beat butter until smooth and creamy. Gradually beat in granulated and brown sugars until thoroughly combined.
   Mark as complete
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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5. Stir in the dry ingredients until just combined. Do not overmix.
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6. Stir in chocolate chips, oats, coconut, and pecans until evenly distributed.
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7. Scoop ¼ cup of dough per cookie (or 1 rounded tablespoon for smaller cookies). Roll into balls and place 3 inches apart on prepared baking sheets.
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8. Bake for 15–17 minutes, until edges are lightly golden. Centers may look slightly underdone—that’s fine for chewy cookies.
   Mark as complete
9. Let cookies cool on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
   Mark as complete

Nutrition Facts

Servings 36

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Amount Per Serving

Calories 315kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 10g50%

Cholesterol 34mg12%

Sodium 165mg7%

Total Carbohydrate 38g13%

Dietary Fiber 3g12%

Sugars 23g

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use salted butter as written; if using unsalted, add ¼–½ tsp extra salt.
• Make ⅓ batch for smaller yield. Reduce all ingredients by one-third.
• For smaller cookies, use 1 rounded tablespoon dough and bake 10–12 minutes.
• To shape round cookies: while hot, gently tap edges with a spatula right after removing from oven.
• Freeze baked cookies in airtight containers for up to 3 months.

Keywords: Cowboy Cookies, Ranger Cookies, oatmeal cookies, chocolate chip cookies, pecan cookies, coconut cookies, chewy cookies, cookie recipe with video