These chocolate chip oatmeal pecan cookies, aka “Cowboy Cookies,” are about as decadent as they are elusive. They’re here one second and gone the next! In my house, you have to claim your Cowboy Cookie the moment they come out of the oven, or else you’ll have to harness your inner cowboy and track them down!
Where did Cowboy Cookies come from?
If these cowboy cookies weren’t so filling, I could probably eat them all day! Interestingly enough, that quality is how the cookie got its name. While “chocolate chip oatmeal pecan cookie” is certainly a mouthful, it’s also quite a lot for your stomach to handle, so these cookies are hard to binge on! Legend has it that the cowboys and rangers of days passed took these cookies with them to ward off hunger on their daily journeys. You’ll also hear them referred to as “ranger cookies.”
Making perfectly moist cookies
I use white and brown sugar in this recipe to help the cookie retain it’s moisture as it bakes (this is a function of the brown sugar), while remaining crispy on the outside. The baking soda helps it brown, and the butter lends it the richness everyone desires in a cookie. Too much butter and sugar will cause the cookies to spread, but this recipe has just the right ration, ensuring a perfectly puffed, moist, and flavorful cookie.
I will say, I’ve never had anyone pass on these cookies. They steal the show once they’re placed on the table, whether we’re at a swimming party or waiting on Christmas dessert!
- 1 cup melted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpouse flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 2 cups quick cooking oats
- 12 ounces semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup sweetened coconut
Preheat oven to 350 degrees. In a large bowl, beat butter and sugars. Add the eggs one at the time and the vanilla until well incorporated.
In a medium bowl, whisk flour, baking soda, baking powder, and salt together. Add the dry ingredients to the creamed ingredients and mix until just incorporated. Add the oats, chocolate chips, pecans, and coconut and stir until distributed throughout the dough.
Scoop out rounded tablespoons of dough and place 2 inches apart on a cookie sheet. Bake in preheated oven for about 9 to 11 minutes, or until the cookies are golden on the edges. The middle may look a little moist. Allow the cookies to cool for about 2 minutes and remove to a cooling rack.
To freeze: After cookies have cooled completely, place them on a sheet pan in the freezer. When cookies are frozen, place in a freezer-proof zip-top bag. When the cookies are ready to be eaten, place them in the oven at 275 degrees for about 10 minutes, or until warm.