There’s something wonderfully nostalgic about a biscuit tin filled to the brim with hearty, chunky cookies. Not the delicate, wafer-thin sort, but the kind of cookie that feels substantial in your hand, packed with texture and promising a satisfying bite. That’s exactly what you get with these incredible Cowboy Cookies with Chocolate Chips. They are the ultimate bake for when you want something truly special, loaded with rolled oats, chewy coconut, crunchy pecans, and pools of gloriously melted dark chocolate.

I first came across a version of these cookies at a local farm shop in the Peak District, and I knew I had to recreate that rustic, satisfying texture at home. They’re more than just a chocolate chip cookie; they’re a complete experience. Each bite delivers a delightful mix of chewy, crunchy, and soft. We’re talking crisp golden edges that give way to a soft, chewy centre, with the nutty depth of toasted pecans and the sweet chew of coconut weaving through it all. They are the kind of treat that disappears from the cooling rack almost as soon as they’re placed on it.

This recipe works beautifully for filling up lunchboxes, serving with a cup of tea for an afternoon pick-me-up, or packing for a weekend walk. They are sturdy enough to travel but tender enough to melt in your mouth. Let’s get our aprons on and bake a batch of what I promise will become your new favourite cookie.

Recipe Overview

These Cowboy Cookies with Chocolate Chips are delightfully textured, combining the chewiness of oats and coconut with the crunch of pecans and the richness of dark chocolate. After testing this recipe five times, I finally landed on the perfect ratio of oats to flour for a cookie that’s chewy and substantial, not cakey. The dough comes together in one bowl and requires a short chill time, which is essential for that perfect texture and to prevent spreading.

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 12-15 minutes
• Total Time: 1 hour 5 minutes
• Servings: Makes 24 cookies
• Difficulty: Easy

Why You’ll Love These Cowboy Cookies With Chocolate Chips

• Incredible Texture and Flavour: The combination is what makes these so special. You get the wholesome, chewy texture from rolled oats, a subtle sweetness from desiccated coconut, a deep, nutty crunch from toasted pecans, and rich, decadent pockets of dark chocolate. It’s a truly satisfying bite every single time.
• Ready in Just Over an Hour: From mixing bowl to cooling rack, this entire recipe comes together in about an hour, including the crucial chilling time. It’s a straightforward bake for a lazy Sunday afternoon.
• A Wonderfully Flexible Recipe: Don’t have pecans? Walnuts or almonds work beautifully. Not a fan of dark chocolate? Swap it for milk or white chocolate chips, or even a handful of raisins or dried cranberries for a different kind of chewiness.
• Ideal for Gifting and Sharing: Because they are so sturdy, these cookies are brilliant for bake sales, sharing with neighbours, or posting to a friend. They stack well without crumbling and always get compliments.
• Family Tested and Approved: My children absolutely adore these, and they are one of the most requested bakes in our house. They love helping to scoop the dough onto the baking sheets!

Cowboy Cookies With Chocolate Chips

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 28 servings

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Ingredients You’ll Need

For the best results, we’re using standard pantry staples. The key is using good quality chocolate and ensuring your butter is at the right temperature—softened, but not melty. I always reach for Green & Black’s 70% dark chocolate chunks; they create luscious pools of chocolate rather than just small specks.

• 150g unsalted butter, softened to room temperature
• 150g soft light brown sugar
• 100g granulated sugar
• 1 large free-range egg
• 1 tsp vanilla extract
• 160g plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 110g rolled oats (not instant or quick-cook)
• 80g desiccated coconut
• 100g pecans, roughly chopped
• 200g dark chocolate chips or chunks

Sara’s Tip: Taking a few extra minutes to lightly toast the pecans and coconut in a dry frying pan before adding them to the dough really intensifies their flavour and adds another layer of delicious nuttiness to the final cookie.

How to Make Cowboy Cookies With Chocolate Chips

The process for making these cookies is straightforward. The most important step is creaming the butter and sugars properly, as this incorporates air and gives the cookies their structure. Don’t skip the chilling time—it’s the secret to thick, chewy cookies.

1. Cream the Butter and Sugars: In a large bowl, using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar together on medium speed for about 3-4 minutes. You’re looking for a light, pale, and fluffy texture. This step is crucial for the final cookie structure, as explained well on Serious Eats.
2. Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and beat again for another minute until everything is well combined. Scrape down the sides of the bowl to ensure it’s all incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, bicarbonate of soda, baking powder, and salt. This ensures the leavening agents are evenly distributed.
4. Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on a low speed until just combined. What works best for me is adding the flour in three additions. Be careful not to overmix at this stage.
5. Fold in the Good Stuff: Using a spatula, gently fold in the rolled oats, desiccated coconut, chopped pecans, and dark chocolate chips. The dough will be thick and chunky.
6. Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 24 hours). This is my non-negotiable step! It prevents the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie.
7. Preheat and Prepare: While the dough is chilling, preheat your oven to 180°C (160°C fan) and line two large baking sheets with parchment paper.
8. Scoop and Bake: Use a medium ice cream scoop or two tablespoons to portion out balls of dough (about 40g each). Place them on the prepared baking sheets, leaving about 5cm of space between each one to allow for spreading.
9. Bake to Perfection: Bake for 12-15 minutes, or until the edges are golden brown but the centres still look slightly soft. They will continue to firm up as they cool on the baking sheet.
10. Cool Down: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Tips From My Kitchen

• Room Temperature is Key: Using room temperature butter and egg is vital. Cold ingredients won’t combine properly, and your mixture can curdle. I take mine out of the fridge about an hour before I start baking.
• The Secret Step: Don’t skip chilling the dough. I learned that this simple step makes all the difference between a flat, greasy cookie and a perfectly thick, chewy one. The fat solidifies, which means the cookies spread more slowly in the oven.
• Make-Ahead Magic: You can make the cookie dough and store it in the fridge for up to 3 days. You can also scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. They can be baked straight from frozen; just add 2-3 minutes to the baking time. This is great for when you want fresh Chewy Oatmeal Raisin Cookies on demand.
• Proper Storage: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. You can even add a slice of bread to the container to help keep them soft.

Common Mistakes to Avoid

• Overcrowding the Baking Sheet: It’s tempting to fit as many cookies as possible on one sheet, but this prevents them from baking evenly. The cookies need space for air to circulate and for them to spread. Stick to 8-10 cookies per large sheet.
• Baking in a Cool Oven: Ensure your oven is fully preheated. If you put the cookies in before it reaches the right temperature—180°C (160°C fan)—the butter will melt and spread before the cookie has a chance to set, leading to thin, crispy results.
• Skipping the Rest Time: Pulling the cookies out of the oven when the centre is still a little soft is perfect. Letting them rest on the hot baking sheet for 5-10 minutes allows for ‘carryover cooking,’ which finishes the job without over-baking them in the oven’s direct heat.

Delicious Variations to Try

One of the best things about this recipe is how adaptable it is. Once you have the base dough, you can get creative with the mix-ins.

• Spiced Holiday Version: Add 1 tsp of ground cinnamon and 1/2 tsp of ground ginger to the dry ingredients for a warm, spiced cookie. Dried cranberries and white chocolate chips work wonderfully here too.
• Nut-Free Option: If you have a nut allergy, simply omit the pecans. You can replace them with an equal amount of sunflower seeds or pumpkin seeds for a similar crunch, or just add more chocolate!
• Alternative Mix-ins: Try swapping the dark chocolate for butterscotch chips, milk chocolate, or M&Ms. A handful of raisins or chopped dried apricots also adds a lovely chewiness that complements the oats. For a truly decadent treat, check out my Classic Chocolate Brownie Recipe for inspiration.

What to Serve With Cowboy Cookies With Chocolate Chips

While these cookies are a magnificent treat on their own, they are even better when paired with the right companion.

• A Glass of Cold Milk: The classic pairing for a reason. The creaminess of the milk cuts through the richness of the chocolate and enhances the wholesome flavour of the oats.
• A Hot Cup of Tea or Coffee: For a comforting afternoon break, there’s nothing better than one of these cookies alongside a strong cup of tea or a freshly brewed coffee.
• Vanilla Bean Ice Cream: For a simple yet impressive dessert, crumble a warm cookie over a scoop of good-quality vanilla ice cream. The contrast between the warm, chewy cookie and the cold, creamy ice cream is just divine.

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Absolutely! This dough benefits from a longer chill. You can prepare the dough and keep it tightly covered in the refrigerator for up to 3 days before baking. Alternatively, roll the dough into balls and freeze them for up to 3 months for cookies on demand.

Why are my cookies spreading too much and becoming flat?

This is a common issue and usually has one of two causes. First, your butter might have been too soft or melted, causing the fat to spread too quickly. Second, you may have skipped the chilling step. Chilling the dough solidifies the butter, which helps the cookies hold their shape for longer in the oven, resulting in a thicker cookie.

How do I store leftover cookies?

Store any leftovers in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. If they start to harden, you can pop a slice of bread into the container to help them soften up again.

Can I use quick-cook oats instead of rolled oats?

I strongly recommend using rolled oats (sometimes called old-fashioned oats). Quick-cook or instant oats are thinner and more processed, so they absorb liquid differently and will result in a drier, more cake-like cookie. Rolled oats provide that signature hearty, chewy texture we’re looking for.

What is the origin of the name ‘Cowboy Cookies’?

The name’s origin is a bit of a mystery, but the general belief is that they were named for their hearty, rustic ingredients that would hold up well on long journeys. They are sometimes associated with a recipe from Laura Bush during a presidential campaign bake-off, which boosted their popularity. You can read more about the cookie’s history on its Wikipedia page.

Cowboy Cookies With Chocolate Chips

Hearty, chewy cookies packed with rolled oats, coconut, pecans, and dark chocolate chips. A classic American treat with a wonderfully chunky texture.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 28 cookies

Course: Dessert

Cuisine: American

Calories: 195

Ingredients Method Notes

Ingredients

  

• 150 g unsalted butter softened to room temperature
• 150 g soft light brown sugar
• 100 g granulated sugar
• 1 large free-range egg
• 1 tsp vanilla extract
• 160 g plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 110 g rolled oats not instant or quick-cook
• 80 g desiccated coconut
• 100 g pecans roughly chopped
• 200 g dark chocolate chips or chunks

Method

 

1. Cream the Butter and Sugars: In a large bowl, using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar together on medium speed for about 3-4 minutes. You're looking for a light, pale, and fluffy texture. This step is crucial for the final cookie structure, as explained well on Serious Eats.
2. Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and beat again for another minute until everything is well combined. Scrape down the sides of the bowl to ensure it's all incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, bicarbonate of soda, baking powder, and salt. This ensures the leavening agents are evenly distributed.
4. Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on a low speed until just combined. What works best for me is adding the flour in three additions. Be careful not to overmix at this stage.
5. Fold in the Good Stuff: Using a spatula, gently fold in the rolled oats, desiccated coconut, chopped pecans, and dark chocolate chips. The dough will be thick and chunky.
6. Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 24 hours). This is my non-negotiable step! It prevents the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie.
7. Preheat and Prepare: While the dough is chilling, preheat your oven to 180°C (160°C fan) and line two large baking sheets with parchment paper.
8. Scoop and Bake: Use a medium ice cream scoop or two tablespoons to portion out balls of dough (about 40g each). Place them on the prepared baking sheets, leaving about 5cm of space between each one to allow for spreading.
9. Bake to Perfection: Bake for 12-15 minutes, or until the edges are golden brown but the centres still look slightly soft. They will continue to firm up as they cool on the baking sheet.
10. Cool Down: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Notes

Chilling the dough for at least 30 minutes is a non-negotiable step to prevent the cookies from spreading too much. Store in an airtight container at room temperature for up to 5 days.

I hope you and your family enjoy baking (and eating!) these Cowboy Cookies with Chocolate Chips as much as we do. They are a wonderfully rustic and satisfying treat that always brings a smile. If you try the recipe, please do leave a comment below and let me know how they turned out. Happy baking!
– Sara