We shared these Texas Cowboy Cookies on the site a few years ago, but we love them so much, that we thought it was a good idea to remake and reshoot them for you guys. Emphasis on the remake part, just so we could re-eat them. The recipe comes from Rachel’s family and I’m super excited I was able to revisit it for the site!
The first thing we need to do is combine the dry ingredients.
In a separate bowl, cream together the butter and sugars. Then add the eggs, one at a time, and stir in the vanilla extract. Those are the “wet” ingredients.
We’re then going to add the dry ingredients we combined early. Add it in parts and stir until just incorporated after each addition.
Finally, you can stir in the chocolate chips, oats, coconut and pecans at the very end. Mix until evenly combined.
Scoop out the dough using a small ice cream scoop onto baking sheets lined with parchment paper. Place about 6 mounds onto each baking sheet, giving enough space so that they spread and don’t bake together.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely. Cookies can be store in an airtight container at room temperature for up to 4 days. Enjoy!
- 3 cups flour
- 1 tbsp. baking powder
- 1 tbsp. baking soda
- 1 tsp. salt
- 1 tbsp. ground cinnamon
- 1 1/2 cups salted butter-room temperature
- 1 1/2 cups sugar ( I prefer raw sugar. It gives it a nice little crunch)
- 1 1/2 cups brown sugar
- 3 eggs
- 1 tbsp. vanilla extract
- 2 1/2 cups chocolate chips-semi sweet
- 3 cups of oats
- 2 cups of coconut flakes
- 1 1/2 cups chopped pecans(optional)
- Heat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, mix together the flour, baking soda, cinnamon and salt. In separate bowl, beat butter until creamy and smooth. Gradually beat in sugars for about 2 minutes. Tip: Make sure ahead of time that if you are using granulated sugar that there are not lumps. It will save time when you add it to the butter. Once the lumps get “wet” from the butter it is harder to smooth them out.
- Add eggs one at a time-beating after each one. Tip-I always like to crack my eggs ahead of time in order not to get any shells in the batter. I just crack them in a small dish nearby, being careful not to break the yolk, and then just pour them individually in the batter. Beat in vanilla. Stir in flour mixture a little at a time until combined. Add chocolate chips, oats, coconut and pecans.
- Spoon onto prepared baking sheets. Bake for 12-15 minutes or until edges are slightly brown. Rotate sheet halfway through. Allow to cool for 5 minutes on baking sheets before transferring to wire racks to cool completely. Enjoy!
- Tip: Cookie dough can be frozen and baked off later. Scoop out the dough into balls and freeze. Transfer to an airtight container or freezer bag. Then they're ready to go when you want to bake them off. Just place on baking sheet and bake!
