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Loaded Cowboy Cookies: Best Ever

These Loaded Cowboy Cookies are packed with oats, coconut, pecans, and chocolate chips for a chewy and flavorful treat. The perfect balance of butter, brown sugar, and granulated sugar ensures a crisp edge and soft center. Chilling the dough is key to preventing excessive spreading and developing a rich flavor.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups rolled oats
  • 1 cup shredded coconut sweetened or unsweetened
  • 1 cup chopped pecans or walnuts
  • 1 cup chocolate chips milk, semi-sweet, or a combination

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Cookie sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional)
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the rolled oats, shredded coconut, chopped pecans or walnuts, and chocolate chips.
  7. Chill the dough for at least 30 minutes (or up to overnight) to prevent spreading.
  8. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared cookie sheets, leaving about 2 inches between cookies.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 30 minutes, or even overnight. This prevents the cookies from spreading too much during baking and allows the flavors to meld together. Store cooled cookies in an airtight container at room temperature for up to 3 days. You can substitute other nuts for the pecans or walnuts, such as almonds or macadamia nuts. For a richer flavor, use dark chocolate chips or chunks. A sprinkle of sea salt on top of the baked cookies can enhance the sweetness and add a gourmet touch.