These big batch cowboy cookies are the kind of treat that disappears before they even cool down. Packed with oats, chocolate chips, coconut, and pecans, they strike the perfect balance of chewy, crunchy, and sweet. Whether I’m baking for a crowd or meal prepping desserts for the week, this recipe never lets me down.
Why I Love This Recipe
I love how these cowboy cookies check every box—easy to make, loaded with texture, and totally customizable. They have that homemade charm that feels nostalgic but still packs a punch of flavor. They’re hearty enough for an after-school snack but indulgent enough to count as a true dessert. Plus, I can bake a huge batch in one go, which is great when I need cookies for potlucks or parties.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Baking powder
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Ground cinnamon
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Salt
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Unsalted butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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Rolled oats
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Semi-sweet chocolate chips
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Sweetened shredded coconut
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Chopped pecans
Directions
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I start by preheating my oven to 350°F (175°C) and lining my baking sheets with parchment paper.
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In one bowl, I whisk together the flour, baking soda, baking powder, cinnamon, and salt.
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In another large bowl, I cream the butter and both sugars until light and fluffy. Then I beat in the eggs, one at a time, followed by the vanilla.
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Gradually, I mix the dry ingredients into the wet until just combined.
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I fold in the oats, chocolate chips, coconut, and pecans—this is where it gets chunky and amazing.
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Using a cookie scoop, I drop the dough onto the baking sheets, spacing them a couple inches apart.
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I bake each batch for 10 to 12 minutes, until the edges are golden but the centers still look soft.
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After letting them cool on the sheet for a few minutes, I transfer them to wire racks to finish cooling.
Servings and Timing
This recipe makes about 36 large cookies. I usually spend 20 minutes prepping and around 10 to 12 minutes baking each batch. If I bake two sheets at a time, the whole batch is done in just under 40 minutes.
Variations
I like to mix things up depending on what I have. Sometimes I swap the pecans for walnuts or leave out the coconut if I’m baking for someone who isn’t a fan. A handful of dried cranberries or a swirl of peanut butter also makes a fun twist. And if I’m in the mood for a little spice, I add a pinch of cayenne or nutmeg for a deeper flavor.
Storage/Reheating
Once cooled, I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze really well—just pop them into a freezer bag and they’ll keep for 3 months. To reheat, I microwave a cookie for about 10 seconds to bring back that fresh-from-the-oven texture.
FAQs
How do I keep cowboy cookies from spreading too much?
I chill the dough for 30 minutes before baking if I want thicker cookies. It really helps them hold their shape.
Can I make these cookies gluten-free?
Yes, I just use a good 1:1 gluten-free flour blend and make sure the oats are certified gluten-free.
What kind of oats should I use?
I always go with old-fashioned rolled oats. They give the cookies a great texture. Quick oats make them too cakey.
Can I make the dough ahead of time?
Absolutely. I often refrigerate the dough overnight or freeze it in pre-scooped balls to bake later.
Do I have to use both white and brown sugar?
Using both gives the cookies a deeper flavor and better texture, but I’ve made them with just brown sugar in a pinch and they still turned out great.
Conclusion
These cowboy cookies are my go-to when I need something hearty, crowd-pleasing, and packed with flavor. Whether I’m baking for a big family gathering or just stocking up my cookie jar, this recipe delivers every single time. It’s the kind of cookie that feels like home—warm, chewy, and impossible to resist.
Print
Big Batch Cowboy Cookies That Never Last Long
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: ~40 minutes (if baking two trays at once)
- Yield: ~36 large cookies
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Big Batch Cowboy Cookies are the ultimate chewy-crunchy treat that never stick around for long. Loaded with hearty oats, melty chocolate chips, coconut flakes, and buttery pecans, they’re a nostalgic yet flavor-packed dessert perfect for potlucks, parties, or prepping ahead. This recipe is easy, customizable, and makes a crowd-pleasing batch every time—no wonder they vanish as soon as they hit the cooling rack!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 cups rolled oats (old-fashioned)
- 1 ½ cups semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
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In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
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Add eggs one at a time, then stir in vanilla extract.
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Gradually mix in the dry ingredients until just combined.
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Fold in oats, chocolate chips, coconut, and pecans.
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Scoop dough onto baking sheets, spacing cookies about 2 inches apart.
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Bake for 10–12 minutes until edges are golden and centers look just set.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough for 30 minutes before baking for thicker cookies.
- Customize with walnuts, dried cranberries, or a pinch of cayenne for variation.
- Store in an airtight container at room temp for up to 5 days or freeze for 3 months.
- Reheat in the microwave for 10 seconds to bring back that fresh-baked warmth.
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