Description

These Loaded Cowboy Cookies offer a hearty and nostalgic treat, combining chewy rolled oats, crunchy pecans, and sweet shredded coconut with melted chocolate. They are the perfect blend of tradition and efficiency, delivering a rich, chunky texture in just over thirty minutes.

Ingredients

1 cup Unsalted Butter, softened
1 cup Dark Brown Sugar, packed
1/2 cup Granulated Sugar
2 Large Eggs
1 tsp Vanilla Extract
2 cups All-purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
3 cups Old-Fashioned Rolled Oats
1 cup Sweetened Shredded Coconut
1 cup Coarsely Chopped Pecans
1 cup Semisweet Chocolate Chips

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Instructions

Preheat your oven to 350F (175C) and line large baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter with the dark brown and granulated sugars using an electric mixer for about 3 minutes until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract, scraping down the sides as needed to ensure even distribution.
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon, then gradually add this dry mixture to the butter base on low speed.
Use a sturdy spatula to fold in the rolled oats, shredded coconut, chopped pecans, and chocolate chips by hand until evenly distributed throughout the dough.
Drop heaping two-tablespoon mounds of dough onto the prepared sheets and bake for 12-14 minutes until the edges are golden brown but the centers remain soft.

Notes

To achieve the best results, ensure your eggs and butter are at room temperature before you begin mixing to create a smoother emulsion. If you prefer a flatter and crispier cookie, you can gently press the tops of the dough balls with the palm of your hand before placing them in the oven. These cookies store exceptionally well in an airtight container for up to five days.

Prep Time: 20 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: American