I considered naming these cowboy cookies something like “Texas-sized” as this recipe will make six oversized (BIG) soft-centered cowboy cookies.
This is a delicious cookie all on its own, but I also think a cowboy cookie with a big scoop of vanilla ice cream on top would be a pretty fantastic dessert.
And if you love oversized cookies, I would also recommend trying these giant soft-centered chocolate chip cookies. It’s one of my very favorite cookie recipes of all time!
What are cowboy cookies made of?
What makes these cookies special (beyond a chocolate chip cookie) is the addition of oats, pecans, and coconut. These pack a lot of texture and flavor! That being said, you could still make these while omitting one or more to the ingredients.
You can make cowboy cookies without coconut, for example. But if you’ve never tried these, give this recipe a test first because I love how all the flavors play together.
Why are they called cowboy cookies?
My understanding is this recipe is from Texas and made famous years ago by former First Lady Laura Bush.
I’ll be honest, I love any recipe with the word “cowboy” in it. Lol. It makes me think of my grandfather, who was a cattle farmer while I was growing up. However, he was from Oklahoma, not Texas.
Other cookies recipes you might like:
Cowboy Cookie Ingredients:
- Butter, softened
- Brown Sugar
- Granulated White Sugar
- Vanilla Extract
- All-Purpose Flour
- Old-Fashioned Oats
- Baking Powder
- Dark Chocolate Chips
- Chopped Pecans
- Coconut Flakes, toasted
- Flaky sea salt, optional
Here are the centers. Even though these are fully baked, the centers remain soft and just a little doughy while the outside is crispy.
If you’re looking for an easy and flavorful cookie recipe, try these cowboy cookies and let us know what you think! -Emma
P.S. If you love sweets, be sure to check out our best cookie recipes of all time.
big, soft-centered cookies with oats, chocolate chips, pecans, and toasted coconut
- ½ cup butter softened
- ⅓ cup granulated white sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup oats old-fashioned
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chocolate chips dark
- ½ cup chopped pecans toasted
- ½ cup sweetened coconut toasted
- flaky sea salt optional
In a medium to large mixing bowl, cream together the softened butter and sugars.
Stir in the egg and vanilla extract until just combined.
In a medium to small mixing bowl, whisk together the flour, oats, salt, and baking powder.
Then, stir this in with the wet ingredients until a dough ball forms.
Stir in the chocolate chips, chopped pecans, and coconut flakes.
Divide into six balls (a little over 4 ounces each) and place on a baking sheet lined with parchment paper or a baking mat.
Sprinkle on a little flaky sea salt to the tops if using.
With your oven rack positioned in the upper 1/3 of the oven, bake at 350°F for 16-17 minutes. The edges should just be beginning to brown, but the centers will still be very soft.
Once you remove from the oven, allow the cookies to cool on the baking sheet for 6-8 minutes before transferring to a cooling rack.
You don’t have to toast the pecans or coconut flakes, but it does add a depth of flavor if you do. I recommend doing this before you begin the rest of the recipe, setting them aside once toasted.