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Texas Cowboy Cookies

Texas cowboy cookies bake up with golden edges and centers that stay just set, packed with oats, coconut, pecans, and semisweet chocolate chips. Bake the sheets one at a time for an even finish on every batch.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling 5 minutes
Total Time 49 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup light brown sugar packed
  • 0.75 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 cup pecans chopped
  • 1.5 cups semisweet chocolate chips

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until creamy and fluffy.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla until combined.
  6. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  7. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  8. Stir in the oats, coconut, pecans, and chocolate chips until evenly distributed.
  9. Scoop the dough into 2-tablespoon portions and place about 2 inches apart on the prepared baking sheets.
  10. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are golden and the centers look just set.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely, then repeat with the remaining dough.

Notes

For tender cookies, take them out when the edges are golden and the centers look just set. Store airtight at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a gluten-free variation, use a gluten-free 1:1 baking flour blend.