I considered naming these cowboy cookies something like “Texas size” because this recipe will make six cowboy cookies with an oversized (HUGE) center soft filling.
This is a delicious cookie, but I also think a cowboy cookie with a large scoop of vanilla ice cream on top would make a pretty great dessert.
And if you love oversized cookies, I highly recommend you try it too these giant soft-hearted chocolate chip cookies. It’s one of my all time favorite cookie recipes!
What are cowboy cookies made of?
What makes these cookies special (aside from the chocolate chip cookies) is the addition of oats, pecans, and coconut. These packs come in so many textures and flavors! That being said, you can still do these while omitting one or more components.
For example, you can make cowboy cookies without coconut. But if you’ve never tried these, try this recipe first because I love how all the flavors come together.
Why are they called cowboy cookies?
I understand this recipe comes from Texas and was made by former first lady Laura Bush many years ago.
Honestly, I like any recipe with the word “cowboy” in it. Laugh out loud. It reminds me of my grandfather, who was a cattle farmer when I was growing up. However, he is from Oklahoma, not Texas.
Other cookie recipes you might like:
Cowboy Cookie Ingredients:
- Soft butter
- Brown sugar
- Granular white sugar
- Egg
- Vanilla essential oil
- All-Purpose Flour
- Fashionable style
- Leavening
- Salt
- Dark Chocolate Chips
- Chopped Pecans
- Baked coconut cake
- Peeled sea salt, optional
These are the centers. Even though they’re fully baked, the middle is still tender and just a little mushy while the outside remains crispy.
If you’re looking for an easy and flavorful cookie recipe, try these cowboy cookies and let us know what you think! -Emma
PS: If you love sweets, be sure to check it out Our best cookie recipe of all time.
Cowboy Cookies
large, soft cookie in the middle with oats, chocolate chips, pecans and toasted coconut
- Cup butter soften
- Cup White sugar
- Cup Brown sugar
- first egg
- first teaspoon vanilla essential oil
- first Cup all-purpose flour
- Cup Oat Old-fashioned
- teaspoon Salt
- teaspoon Leavening
- Cup chocolate chips dark
- Cup Chopped Pecans Grilled
- Cup sweet coconut Grilled
- peeling sea salt optional
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In a medium to large mixing bowl, whisk together the softened butter and sugar.
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Stir in eggs and vanilla extract until combined.
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In a medium to small mixing bowl, whisk together flour, oats, salt, and baking powder.
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Then, stir this mixture with the wet ingredients until it forms a dough.
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Add chocolate chips, chopped pecans, and shredded coconut.
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Divide into six balls (a little over 4 ounces each) and place on a parchment-lined baking sheet or baking tray.
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Sprinkle some sea salt on top if using.
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With your oven rack set to the top 1/3 of the oven, bake at 350°F for 16-17 minutes. The edges should just start to turn brown, but the centers should still be very soft.
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Once removed from the oven, let the cake cool on a baking tray for 6-8 minutes before transferring to a cooling rack.
You don’t have to toast the pecans or grated coconut, but it will add more flavor if you do. I recommend doing this before you start the rest of the recipe, setting them aside after they’ve baked.
