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

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla extract.
Gradually mix in the dry ingredients until just combined.
Fold in oats, chocolate chips, coconut, and pecans.
Scoop dough onto baking sheets, spacing cookies about 2 inches apart.
Bake for 10–12 minutes until edges are golden and centers look just set.
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.