Have you ever had the cowboy cookies from Colectivo? My family and I used to go there when I was younger (back when they were known as Alterra). Every time we went, we'd get their cowboy cookies. They were so delicious and such a fun treat on our family trips! I finally decided to make my own Chocolate Chip Cowboy Cookies recipe and it's even better because they are soft and warm fresh out of the oven! (Better than even Laura Bush's cowboy cookies, if I do say so myself!) These cookies are spiced with flavor from cinnamon, nutmeg and ginger, and are filled with chocolate, coconut, walnuts and oats!
What You Need to Make this Cookie Recipe
- All purpose flour
- Baking soda
- Baking powder
- Vanilla extract
- Granulated sugar
- Light brown sugar
- Unsalted butter
- Chocolate chips
- Unsweetened shredded coconut
- Old fashioned oats
- Chopped walnuts
Add some cream cheese frosting and turn these into a Cowboy Cookie Cake!
Step by Step Instructions
Step 1 (Picture 1 below) - Combine the dry ingredients.
In a small bowl, whisk together the flour, baking soda & powder, salt, cinnamon, nutmeg and ginger.
Step 2 (Picture 2 below) - Mix together the wet ingredients.
In a large bowl, cream together the softened butter & sugars using a hand mixer (or stand mixer). When they're light and fluffy, add the eggs and vanilla extract mixing after each addition.
Step 3 (Picture 3 below) - Add the good stuff.
Finish off the batter by mixing in all the tasty ingredients - chocolate chips, coconut, walnuts and oats! The best part? There's no need to chill the dough!
Step 4 (Picture 4 below) - Scoop & bake the cookies.
Scoop the dough onto a cookie sheet (covered with parchment paper for easy clean-up) a couple inches apart. Bake them until the edges are lightly golden, and then let them cool for a few minutes. When they firm up a bit, move them over to a wire rack.
Use room temperature ingredients - take the eggs & butter out of the fridge and let them sit out for about 30 minutes before you start to bake. The ingredients will combine better when they're all at the same ambient temperature!
Use the right coconut - Coconut comes in a few different forms! I've found that unsweetened and shredded coconut works best in these cookies. Since they're unsweetened, you can control the sweetness with the added sugar in the recipe and shredded is finer than flaked coconut!
Use a large scoop - A large cookie or ice cream scoop is the optimal size for these cookies. Even if you only have a small scoop, I recommend squeezing two small dough balls together to make larger cookies! They will be more gooey & chewy on the inside!
Mix up the chocolate - Just using semisweet chocolate chips is great, but to make them even better, use a combination of chocolate chips & chunks! I like to mix in jumbo milk chocolate chips, dark chocolate chunks and mini semisweet chips!
Scoot the cookies! - This is probably my favorite cookie trick! If they come out of the oven looking a bit rough around the edges, take a large round item (like a biscuit cutter or sifter) and move it around the cookie to shape them back into a nice clean circle - like this!
Recipe FAQs & Storage
For sure! If you're more of a pecan fan, you can certainly substitute those for the walnuts.
I haven't tested them with gluten free ingredients, but would love to hear how it goes if you try it!
In an airtight container with a slice of bread at room temperature for up to 1 week. The bread will absorb moisture and keep the cookies soft & fresh! You can also store the baked cookies or unbaked cookie dough balls in the freezer for up to 1 month.
Take them out when they're very slightly tan around the edges. The centers should still look a bit uncooked, but they'll continue baking from the pan's heat and taking them out now ensure's they'll be soft and gooey!
Did you try this recipe?
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Chocolate Chip Cowboy Cookies
- Baking sheet(s)
- Large cookie scoop
- Cooling rack
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Hand or stand mixer
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips*
- 1½ cups old-fashioned oats
- 1 cup unsweetened shredded coconut
- 1 cup chopped walnuts
- Preheat oven to 350°F and line a baking sheet with parchment paper (optional).
- In a small/medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
- In a large bowl, cream together the butter and sugars. Add the eggs and vanilla one at a time, and mix until light and fluffy.
- Gradually stir the dry ingredients into the wet ingredients, just until combined.
- Gently mix in the chocolate chips, oats, coconut and walnuts (again, just until combined).
- Scoop dough balls with a large cookie (or ice cream) scoop. Place them 2 inches apart onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are a light tan color.
- After a few minutes, carefully move the cookies from the baking sheet to a cooling rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.