Make these hearty, chewy Cowboy Cookies packed with oats, chocolate chips, and pecans. This is the ultimate recipe for thick and chewy oatmeal cookies.
Author:rosasterling
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:About 3 dozen cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats (old-fashioned)
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans
1/2 cup shredded sweetened coconut (optional)
1/2 cup toffee bits (optional)
Instructions
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, chocolate chips, pecans, coconut, and toffee bits until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread some but remain thick.
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set. Do not overbake for a chewy result.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a thicker cookie, chill the dough for 30 minutes before scooping.
You can substitute walnuts for pecans or use milk chocolate chips instead of semi-sweet.
These durable cookies store well in an airtight container at room temperature for up to one week, making them great for gifting.