Yeehaw! There is nothing better than a warm chocolate chip cookie fresh out of the oven. The melty chips of chocolate along with oats and pecan….. well, I think you got the idea. These Cowboy Cookies are just as I described but better. Why you ask? They are “real” cowboy cookies because they are made in Texas. 🙂
I had my first taste of Cowboy Cookies years ago. I remember someone brought them to a work gathering and they were huge! They were not only huge but loaded with all sorts of things. One of the best cookies I’ve ever had and definitely memorable.
So, I decided to make them myself. This recipe is appropriate because 1) I live in Texas, and 2) this is a lightly altered recipe of Laura Bush’s recipe. (First Lady in the early 2000’s) and she resides in Texas. I decreased some of the ingredients or left them out entirely and made the cookies smaller.
You can really put so many different ingredients into these cookies, too. Feel free to use your imagination. The original recipe calls for coconut and even though I love it, my kids don’t so I kept it out. But I can imagine different kinds of nuts or candy pieces in these cookies. Yum!
So, without further ado, let’s get these cookies in the oven. Here are the steps to making these delicious cookies.
Prep! Gather and measure all ingredients.
In a large bowl, combine the flour, salt, baking soda, salt, and cinnamon (if using), until well combined and then set aside. In another large bowl or stand mixer, cream the butter and sugars until light and creamy. Add the vanilla and mix until incorporated.
Add the eggs one at a time and allow to mix thoroughly. Then, add the vanilla extract and mix to combine.
With the mixer on low speed, slowly add the dry ingredients followed by the oats, chocolate chips, and pecans. Mix just until everything comes together.
Scoop by heaping tablespoons onto a prepared baking sheet and allow 2 inches between the cookies.
Bake at 350 degrees for approximately 12 minutes or until the tops of the cookies are golden brown. Serve and enjoy!
Comment below if you make these or have made them before. I saw a lot of different versions of these but decided to go with the “original.”
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground cinnamon (optional)
- 1 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 2/3 cup chopped pecans
- Preheat the oven to 350°F and prepare the baking sheets. If they are not non-stick, then use parchment paper or silicone mats.
- In a large mixing bowl, combine the flour, salt, baking soda, and cinnamon (if using) and mix together. Set aside.
- In another large bowl or stand mixer, cream the butter and sugars until soft and creamy.
- Add the eggs one at a time allowing each one to thoroughly combine into the mixture.
- Add the vanilla extract and mix.
- With the mixture on low, start adding the dry ingredients. Pour a small amount of the flour mixture and allow to combine. Repeat until all of the flour mixture is incorporated.
- Then, add the oats, chocolate chips, and pecans and mix just until they all come together.
- Scoop heaping tablespoons of the dough on to the prepared baking sheets leaving 2 inches between each of them.
- Bake for approximately 12 minutes or until the cookie tops are golden brown.
- Serve and enjoy!