Are you looking for a cookie that will please a huge crowd of folks? Keep the recipe on hand for Old Fashioned Cowboy Cookies – once you taste these beauties, you will make them on a regular basis and everyone will be thrilled whenever you serve them!
No one is sure where these came from or how they got their name but everyone agrees that they are delicious! How can they not be when they’ve got oats, coconut, chocolate, and pecans in them!
If you like Anzac cookies, you will love these because they are very similar. They both have nearly the same ingredients, with slightly different ratios. Both are absolutely delicious!
If you don’t like coconut you can leave it out and add more oats, or substitute with something else that you love. You can make these with whatever you have in your pantry. And since this is Halloween season, you can finely chop mini candy bars and include those too!
I made these with my big stand mixer and they came together easily. You can use a hand mixer, or beat together with a spoon if you prefer. And I used a cookie scoop with an arm that sweeps the bowl so I easily and quickly get evenly sized cookies that all bake at the same time. These are some of the best oatmeal cookies you’ve ever had!
These cookies are a wonderful project to make with your littles. They are simple to put together, filled with enticing ingredients, take very little time to mix, and they will love forming the cookie dough in balls, pressing pecans on top, and helping you!
I adapted this recipe from one of my friends, Laura of Little House Big Alaska. She is wonderful and has the best recipes. Be sure to check out her blog and don’t be surprised if you tag a bunch of recipes because they are so delicious, kid friendly, and guaranteed to make your day!
I hope you make these Old Fashioned Cowboy Cookies soon because it only takes one bite to know these are some of the best cookies you’ve ever had! Happy Chocolate Monday and enjoy!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Old Fashioned Cowboy Cookies:
- Butter, brown sugar, eggs, vanilla, gluten free flour blend
- Baking soda, kosher salt, cinnamon, sweetened coconut
- Oats, Chopped pecans, how pecan halves, chocolate chips
PRO Tip:
You can use any chocolate chips or chunks you have in your pantry to make these cookies.
PRO Tip:
After years of competitive baking, I’ve gotten in the habit of baking just one sheet of cookies at a time. This gives me more control and I get the best, most consistent results. Bake one or two pans at a time as you like.
How to make Old Fashioned Cowboy Cookies:
- Beat the butter with the sugar until thoroughly combined, then beat in the egg and vanilla; set aside.
- In another bowl, whisk the flour, baking soda, salt and cinnamon together. Stir the dry ingredients into the butter mixture, mixing until just combined. Add the coconut, oats, pecans, and chocolate chips. Stir to incorporate the add-ins.
- Scoop out equal-sized balls of dough. Place 8 on a parchment-lined baking sheet pan, leaving room for spreading. Press a whole pecan on top of each ball of dough.
- Bake for 12 minutes at 350°F (177°C) or until golden brown. Let them rest on the baking sheet a couple of minutes before moving cookies to a cooling rack. Repeat with remaining dough.
PRO Tip:
Did you know you can reuse parchment paper sheets? I use one sheet for a whole batch of cookies! The edges may curl up after baking, but they are fine to keep using.
PRO Tip:
If you want to have slice-and-bake cookies, roll the raw dough into a log, wrap in parchment paper, note the type of cookie, baking temperature, and how long to bake them on the parchment. Then wrap the log tightly in plastic and freeze. You will have fresh-from-the-oven cookies whenever you like!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Baking sheet pan
- Parchment paper
- Mixing bowls
- Stand mixer or hand mixer
- Cookie scoop
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Old Fashioned Cowboy Cookies (Gluten Free)
Are you looking for a cookie that will please a huge crowd of folks? Keep the recipe for these Old Fashioned Cowboy Cookies on hand – once you taste these beauties, you will make them on a regular basis and everyone will be thrilled whenever you serve them!
Ingredients
- 1 cup (2 sticks; 227g) butter, softened
- 1-1/2 cups (320g) firmly packed brown sugar
- 2 large eggs (50g)
- 2 tsp vanilla
- 2-1/2 cups (300g) gluten-free flour blend* or regular all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 2/3 cup (57g) sweetened coconut flakes
- 1-1/2 cups (134g) old fashioned rolled oats
- 2/3 cup (78g) chopped pecans
- 2 cups (12 oz; 340g) chocolate chips, use what you have on hand
- Additional pecan halves for the tops of the cookies
Instructions
- Preheat the oven to 350°F (177°C) and line two
baking sheet pans with parchment paper or a silicone baking sheet. - In a large mixing bowl using a stand or hand mixer, beat the butter with the sugar until its well combined, then beat in the eggs and vanilla, set aside.
- In another bowl, whisk the flour, baking soda, salt, and cinnamon together. Stir half the dry ingredients into the wet ingredients, and mix on low just to combine. Add remaining dry ingredients and mix in on low; do not overmix. Add the coconut, oats, chopped pecans, and chocolate chips, stirring to combine.
- Divide the dough using a cookie scoop (I used a #40) to form balls about the size of a walnut in the shell. Place 8 on the prepared baking sheet, leaving room for spreading, and press a whole pecan into the top of each cookie.
- Bake for 12 minutes or until golden brown (my oven took 13 minutes). I like to bake one sheet at a time for the best results; if you are using two at a time, be sure to rotate them top to bottom and front to back halfway through the bake.
- Remove from the oven and let rest for a minute on the baking sheet before transferring the cookies to a cooling rack. Repeat with the remaining dough alternating baking sheets.
Recipe found at www.theheritagecook.com
Notes
*You can adjust just about any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your
standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Laura of Little House Big Alaska
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 55mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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