Texas Cowboy Cookies are a delicious treat any time of year. The cowboy cookies boast a lot of ingredients, from pecans to shredded coconut to raisins and peanut butter chips. The recipe turns out large cookies that are a sweet treat.
A Flavorful Cookie
The homemade cookies are chewy, soft, and crunchy, and they pack a flavorful punch for sure. Although the cowboy cookie recipe has a lot of ingredients, you’ll find that it’s super easy to make. It’s almost a dump-and-go cookie because you can just start up the mixer and add the ingredients.
And don’t y’all love those easy cookie recipes? I absolutely love these chip cookies. And just like they do everything big in Texas, these are undoubtedly some big cookies. They are chock-full of goodness to create a mouthwatering dessert.The Texas cowboy cookies do require quite a few ingredients, but they are, without a doubt, super simple to make.
What Are The Ingredients In Cowboy Cookies?
- Pecans – You can switch pecans out with walnuts if you’d like.
- Shredded coconut – the coconut gives the cookies an added unique flavor. My kids don’t typically like coconut, but they love the flavor of these cookies.
- Oats – the oats will hold the cookies together, and you can say that you got your oatmeal for the day, right?!
- Peanut butter and chocolate chips – you can add butterscotch chips to the mix or trade one out, but either way, you’ll love the flavors in this cookie.
- Raisins – I am not a big raisin fan, but they do give a chewy consistency to the cookie, which I think adds something different to the crunch.
- Flour, baking soda, eggs, vanilla, butter, and white and brown sugar.
You can also add a few extra mix-ins such as cinnamon, cranberries, or a different flavor chip.
Full Recipe and Printable Instructions Listed Below
I was in a MOPS (Mothers of Pre-Schoolers) group years ago at our former church, and we created a cookbook to help us raise money to run the program.
Many of the church members, as well as friends and family of members, helped share recipes for the book.
We had a fun time gathering the recipes and putting them together.
Our pastor and his wife lived across the street from a man who was always a joy to be around. He shared a recipe that is the basis for this one, and he called it Texas Cow Chips. It has double the ingredients and is a cookie so big that you know Texas is mighty proud of it. I took most of the same ingredients from his recipe, changed a couple, shrank down the amounts, and created this Tex-Mex snack.
These are not your average chocolate chip cookies, either.
How Do You Make Cowboy Cookies?
- Cream the butter and brown and white sugars in a stand mixer.
- Next, add the eggs, vanilla, flour, baking soda, salt, oats, pecans, coconut, and raisins. Mix everything together with a paddle attachment.
- Add the chocolate and peanut butter chips to the bowl and mix one last time.
- Scoop the cookie dough onto acookie sheet and bake for approximately 13 minutes.
First thing, add softened butter to a large mixing bowl. This is a thick recipe, so you’re going to have a much easier time using a stand mixer. You can use a hand mixer, but you’re gonna need some extra muscle. I sadly have wimpy arms, so the stand mixer works great for me.
Next, add the white and brown sugars. Cream the sugars before moving on to the next step. The light brown sugar is always going to give the cookie a bit of a deeper flavor.
If you want a more molassesy (is that a word?) flavor, you can add dark brown sugar instead. It just adds a bit of a bite to the taste.
Add the eggs to the mixture. Eggs are always going to add moisture to the cookie.
Vanilla is the next ingredient to add to the mixing bowl. Vanilla is going to enhance the other flavors in the cookies.
I love to smell the vanilla because it always brings a feeling of comfort, and you know something good is comin’ down the pike.
All-purpose flour, baking soda, and salt are the next ingredients to add to the bowl.
Add the oats to the bowl. I used old fashioned oatmeal for this recipe because that is what I had on hand.
After that, add the pecans to the mix. I bought pecan halves, put them in a bag, and broke them up a little so they wouldn’t be as large. I just like the smaller pieces of pecans in my Texas Cowboy Cookies.
Add the shredded coconut to the bowl next. You can taste the coconut in this recipe, but not as much as you’d think. It has a very subtle taste and texture.
You know how you eat coconut and feel like you’re gonna be chewing on it for a while? Not this cookie. It’s a great addition to this cookie.
Add the raisins and mix everything together. You’re almost done. It’s going to be very thick at this point, so mix it well.
Lastly, add the peanut butter and chocolate chips to the bowl. Mix everything again. I love the combination of the chocolate and peanut butter flavors in this recipe.
Of course, cookies are always the best when they’re warm out of the oven. Taking a bite of the warm, melted chocolate and peanut butter chips is heaven.
Scoop the cookie dough onto the cookie sheet about two inches apart. I typically use my stoneware for baking cookies, but these spread out a little bit more on the stone.
I decided to use a metal cookie sheet with parchment paper for the remainder of the batch, and the cookies didn’t spread as much.
Scooping and Baking
You can either use a large spoon or a large scoop to make the cookie. Don’t be afraid to make them large. If you’re making them for a party or for someone, you can make them smaller to get more cookies out of the batch, though.
Bake the cookies for about 13 minutes or until the cookies are light golden brown. You can see in the picture that they are still a tad gooey in the middle. I leave them on the cookie sheet for about five minutes after taking them out of the oven before removing them to put them on a cooling rack to cool. Otherwise, they will fall apart.
While the cookies were baking, I walked outside to do something and came back in a couple of minutes later, and my kitchen smelled oh-so-wonderful. That yummy feeling of comfort washed all over me. Ahhh…warm cookies. Does it get better than that? Not much.
Optional Ingredients
People love this recipe because you can add some variety, and there are so many options. Here are a few.
- Dried fruit
- Rice Krispies
- White chocolate chips
- Corn Flakes
A Few Tips For Making The Cowboy Cookies
- Make sure the butter is softened but still a tad cold, which will help when creaming the butter and sugar.
- Measure precisely. We all have a grandma who could throw things in the bowl with “her measurements,” but measuring precisely will help ensure great cookies every time.
- Scoop the cookies onto the cookie sheet with an ice cream scooper because you will have more uniform cookies, but it also balls up the dough, which can help keep the cookie from spreading too much.
Check out the Texas cowboy cookie recipe card below, grab those ingredients, and start baking! This is a great cookie recipes and I think you’ll love this one, too.
DID YOU MAKE THIS RECIPE?
- Share your comments below, or
- Share a picture of your cookies on the Pinterest Pin, or
- Tag me on Instagram @backtomysouthernroots
If you made any changes or added something different, be sure to share it with us so we can try it, too. Let me know in the comments. I check them often!
Texas Cowboy Cookies
Yield: 3 dozen
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Texas Cowboy Cookies are a delicious treat any time of year. The cowboy cookies boast a lot of ingredients from pecans to coconut to raisins and peanut butter chips. The oversized cookies pack a flavorful punch for sure.And they are perfect year-round or to add to a baking tray during the holiday season.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 cup oats
- 1/2 cup pecans, chopped
- 1/2 cup raisins
- 1/2 cup shredded coconut (or coconut flakes)
- 6 ounces chocolate chips
- 3 ounces peanut butter chips
Instructions
Preheat oven to 350-degrees. Grease a cookie sheet, or use parchment paper.
- Add the butter to the mixing bowl in a stand mixer.
- Next, add the white and brown sugars to the bowl and cream.
- After mixing, add the eggs, vanilla, flour, salt, baking soda, oats, pecans, raisins, and shredded coconut. Mix well.
- Finally, add the chocolate and peanut butter chips to the bowl and mix one more time.
- Scoop cookie dough onto the cookie sheet two inches apart and bake for approximately 13 minutes or until lightly golden brown on the top and edges.
Notes
You can place the cookies on a wire rack a few minutes after taking them out of the oven.
The cookies are delicious with a nice tall cold glass of milk.
After the cookies cool, store them in an airtight container or cover with plastic wrap. They can be left at room temperature or refrigerated.
The delicious cookies freeze well and can be frozen for up to two months.
You can use a sheet of parchment paper on the baking sheets for easier cleanup.
Nutrition Information:
Yield: 36 cookiesServing Size: 1 cookie
Amount Per Serving:Calories: 188Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 159mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
Nutrition is approximate.
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Find more delicious recipes atSouthern Plate,Julia’s Simply Southern,The Country Cook,andSouthern Home Express
Julie Pollitt( Blogger Behind Back To My Southern Roots )
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!
