Cowboy Cookies, aka Ranger Cookies, are a hearty yet soft and chewy oatmeal cookies with some nutty crunch, ooey-gooey chocolate chips, flakes of coconut, and fully loaded with flavor!
Oatmeal Cowboy Cookie Recipe
I’m a firm believer that some of the best cookies are the simplest cookies and these cowboy cookies are one of my favorites! Like these, Apple Oatmeal Cookies, they have the perfect balance of texture and taste and are so easy to make, yet fully loaded and wholesome.
These delicious cookies are a no-fuss basic recipe that comes together in one bowl resulting in a batch of thick, soft, and chunky cookies that taste like they’re made fresh in a bakery.
It’s the kind of recipe that you turn to when you’re craving something sweet but when you want something more unique than just a classic chocolate chip cookie!
Looking for another new cookie recipes to try? These Butter Pecan Cookies are a must make too!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Cowboy Cookie Ingredients
You might want to double the batch because these won’t last long!
- Butter, softened: Bring to room temperature beforehand so it creams easily. It also helps to keep these cookies chewy as opposed to crispy. Use salted or unsalted butter.
- Light Brown sugar: You can also use dark brown sugar or white sugar, if you’d like.
- Large egg
- Vanilla extract: I like to use a high-quality pure vanilla extract.
- Old fashioned rolled oats: Use quick oats too but they won’t be quite as hearty.
- All-purpose flour: Use any favorite brand. I have even make them with gluten free 1:1 flour
- Baking soda
- Add-ins: Chocolate chips, chopped pecans or walnuts, shredded coconut. Use semi-sweet, milk chocolate, dark chocolate, or white chocolate chips. chocolate chunks, peanut butter chips, or butterscotch chips. If you’re not a coconut fan, you can leave it out.
How to Make Our Cowboy Cookies
Here are the simple steps to making these amazing kitchen sink cookies. Just be sure to grab a couple before they’re gone!
Step 1: In a large bowl, cream butter and brown sugar using medium speed of an electric mixer. After about 2 minutes it should be creamy and beige. For this, you can also use a stand mixer.
Step 2: Beat in the egg and vanilla extract, scraping down the sides as you go. Then, add the oats, flour, and baking soda and mix until the dry ingredients are just combined. Do not overmix!
Step 3: Here’s when you’ll add the chocolate chips, shredded coconut, and chopped pecans. Gently fold them in. Again, be careful not to overmix.
Step 4: Scoop out the dough using a large cookie scoop and place them far enough apart on the cookie sheet so that they have room to spread a bit. Bake them for 12-14 minutes until the edges of the cookies start to get golden brown. Remove from the oven and let cool for one minute on the pan then transfer them to a cooling rack.
Other Add-In Suggestions
1: Add a teaspoon of cinnamon.
2: Add ¼ cup of crushed pretzels, rice Krispies or even corn flakes.
3: Add dried fruit like raisins or dried cranberries.
4: Toss in some mini M&Ms, or Reese’s pieces.
Tips
For a crispier cookie, use melted butter. Keep in mind they will also be thinner!
Use a cookie scoop to make sure every cookie is the same size.
Why are they called Cowboy Cookies??
No one knows! Some folks say it’s because they were a snack or treat given to cowboys in the Old West for energy, sort of like trail mix in cookie form. Other people think they originated in Texas, which is considered the cowboy capital. I’m not sure which version of the story I prefer!
Easy Cowboy Cookies Recipe
Ingredients
- ½ cup butter softened, 1 stick
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups old fashioned oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup chocolate chips
- ½ cup shredded coconut
- ½ cup chopped pecans
Instructions
- Preheat oven to 350° F and line baking sheets with parchment paper.
- In a large mixing bowl, add the softened butter and brown sugar and beat on medium speed for 2 minutes . You can also use the bowl of a stand mixer.
- Add the egg and vanilla extract and beat until blended in. (scrape down the side if necessary)
- Then add in the oats, flour, and baking soda and mix until just barely combined , being careful not to over-mix.
- Next, add the chocolate chips, shredded coconut, and chopped pecans and gently stir them into the dough.
- Using a cookie scoop or spoon, scoop out 1 ½ tablespoons of dough and place it on the baking sheets 2 inches apart.
- Bake for 12-14 minutes or until the edges start to brown.
- Allow the cookies to cool completely on the pan before storing them in an airtight container.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Alli
These are so good. I melted the butter for a chewy cookie. Added everything plus butterscotch chips and 1/4 c. Puff rice cereal. Chilled the dough for 30 min then let sit out 5 min before baking.
Cyndi
Why did my cookies come out so flat? What did I do wrong?
Also, should the brown sugar be packed?
Sherri
Oh gosh. There are so many stories of flat cookies this year! There is a theory it’s changes in butter lately.
I do not pack the sugar. That would definitely affect the turnout. I always use the spoon and level method for measuring if I don’t have a scale handy for accuracy.
This facebook group is a wonderful resource and full of stories of flat cookies. Feel free to join if you’d like. https://www.facebook.com/groups/756832418039671
Colleen
good cookies, husband agrees two thumbs up!
Jennifer
How well do you think using an alternative sweetener like swerve or Splenda would work?
Kittie
Has anyone use almond flour instead of white flour?
Sherri
Unfortunately, you can’t swap out almond flour one-to-one for all-purpose flour without changing the texture drastically. It has a higher fat and moisture content as well as not containing binding gluten.
You can use a binder like 1/4 teaspoon of xanthin gum per 1 cup of flour.
If you are wanting to swap to make them gluten free, I have used Bob’s Red Mill One-to-One Flour with success.
But all that said, you can certainly try it and just know that they will taste amazing but may be more flat. 🙂
Cyndi
Do you use sweetened coconut?
Sherri
I usually do not, but you definitely can 🙂 Enjoy!