Chocolate Chip Cowboy Cookies

5 from 7 votes

These cowboy cookies have chocolate chips, oats, shredded coconut and walnuts. They're perfectly spiced with cinnamon, nutmeg, and ginger. What more can you ask for?!

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 356kcal

Author: Kayla Burton

Equipment

Baking sheet(s)
Large cookie scoop
Cooling rack
Mixing bowls
Measuring spoons
Scale or measuring cups
Hand or stand mixer
Whisk
Spatula

Ingredients

2 cups (250 g) all-purpose flour weighed in grams for best results
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 (227 g) unsalted butter room temperature
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar packed
2 large eggs room temperature
1 tablespoon vanilla extract
1½ cups (270 g) semi-sweet chocolate chips*
1½ cups (144 g) old-fashioned oats
1 cup (100 g) unsweetened shredded coconut
1 cup (120 g) chopped walnuts

Instructions

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.

Notes

*I recommend using a mix of chocolate chips and chunks, like jumbo milk chocolate chips, dark chocolate chunks and mini semisweet chips!

Store baked cookies at room temperature in a container with a slice of bread for 1 week. The bread absorbs moisture, keeping them nice & soft!

You can also store baked cookies in the freezer for 1 month.

To make ahead: Scoop balls of cookie dough and freeze them for up to 1 month. When you want to bake them, take them out of the freezer and place them on a baking sheet while the oven preheats & bake until the edges are lightly golden.

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