These Wyoming Cowboy Cookies are Chewy and Loaded and Robust and Delicious! Soft oatmeal cookies are packed with chocolate chips, pecans, shredded coconut and brown sugar for a delicious treat perfect for any occasion.

Contents hide

1 Why Do They Call Them Cowboy Cookies?

2 Why You Will Love Cowboy Cookies

3 How To Make Cowboy Cookies

4 Storage and Freezing

5 Notes, Tips and FAQs

6 Wyoming Cowboy Cookies

6.1 Ingredients 1x2x3x

6.2 Instructions

6.3 Nutrition

Why Do They Call Them Cowboy Cookies?

Legend has it that these cookies “travelled well” in the saddle packs of Cowboys back in the day. But, whatever the true reason is, they are very popular out West and would be a great companion on any adventure.

First Lady Laura Bush also famously introduced her Cowboy Cookie recipe to the world while her husband was running for president. Being from Texas (cowboys!), this cookie has also become associated with that state.

Why You Will Love Cowboy Cookies

EASY RECIPE – Taking just a couple minutes to prepare, these cookies will be ready in just a matter of minutes.
VERSATILE – There are lots of different ways to make these cookies. It’s one of those recipes that you can throw in whatever sounds good to you. Read below for some inspiration.
GREAT TO SHARE – It’s the perfect recipe for cookie exchanges, pitch ins, bake sales or potlucks.

How To Make Cowboy Cookies

For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:

FLOUR – Any brand of all purpose flour. For gluten free cookies, you can use gluten free flour.
BAKING SODA – A leavening agent that helps make these cookies so soft.
SALT – It’s always important to bake with salt to balance out the sweetness of any dessert.
SHREDDED SWEETENED COCONUT – Some people substitute Rice Krispies for the coconut. This version is called Ranger Cookies.
PECANS – Roasted and chopped.
BUTTER – Unsalted butter. Softened.
BROWN SUGAR – Tastes so great with those oats!
GRANULATED SUGAR –
EGGS – It’s best to get your eggs to room temperature.
VANILLA EXTRACT – We always advise to use high quality vanilla extract when baking.
OLD FASHIONED OATS – We recommend old fashioned rolled oats for this recipe. Quick Oats will be too soft and steel cut oats will be too firm.
CHOCOLATE CHIPS – We used semi-sweet chocolate chips but you can use whatever you like.

Storage and Freezing

Store leftover Cowboy Cookies in an airtight container at room temperature. They should be good for about 5 days. To extend their shelf life, throw in a slice of bread with them.

You can freeze Cowboy Cookies, both before and after baking. To freeze the dough, you can roll it in a log, wrap it in parchment paper and put it in a freezer save container. Or, you could roll them in balls, flash freeze them on a cookie sheet and then throw them in a freezer bag once they are hard. They will be good in your freezer for about 3 months.

Notes, Tips and FAQs

USE OTHER CHOCOLATE CIHPS – Feel free to use white chocolate chips, dark chocolate chips, chocolate chunks or an variation or combination.
USE DIFFERENT NUTS – Instead of pecans, use walnuts, almonds, Brazilian nuts or any other nut that sounds good.
ADDITIONAL MIX INS – Add raisins, Craisins, ginger, allspice, nutmeg or Cardamon.

We hope you enjoy this Cowboy Cookie Recipe. We’d love to hear how it turns out in the comment section.

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Wyoming Cowboy Cookies

Course Dessert

Servings cookies

Prep Time 10

Cook Time 20

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded sweetened coconut
3/4 cup chopped pecans
1 cup 2 sticks, butter, softened
1-1/2 cups brown sugar
1/2 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla
2 cups old fashioned oats
1 bag 12 oz, semisweet chocolate chips

Instructions

Preheat oven to 350 and place coconut and pecans on a baking sheet. Bake for 6 minutes, stirring every 2 minutes, until toasted and golden brown. Remove from oven to cool.
In a small bowl, combine flour, baking soda and salt and mix well. Set aside.
Cream butter and sugars together with a mixer until light and fluffy, about 5-7 minutes.
Add eggs and vanilla and beat well.
Add flour mixture to butter and sugar and beat until combined.
Fold in oats, toasted coconut and pecans and chocolate chips.
Line a baking sheet with parchment paper and using a 1 tablespoon portion scoop, scoop batter onto baking sheet, keeping cookies 2" apart.
Bake for 12 minutes or until browned. Remove from oven and let cool on baking sheet for two minutes. Place on a cooling rack to cool completely.