Texas Cowboy Cookies. My guys devour them. Is it the cookie… or the name?
Everything’s better in Texas… or so I’m told. One of my favorite places to visit. So different from my native Pacific Northwest. These cookies would be one of those “better” things.
You’ve heard the phrase, “everything but the kitchen sink.” These Texas Cowboy Cookies remind me of that phrase. They’re sweet, chewy, and melt-in-your-mouth good.
I think of these so often as spring heads toward summer. But truly they’re seasonless. Just a great cookie with superb ingredients… and lots of them at that. It’s a cookie my guys love. First, maybe because of the name… but how can you beat chocolate, pecans, oatmeal and coconut?
Texas Cowboy CookiesPrint
You’ve heard the phrase, “everything but the kitchen sink.” These Texas Cowboy Cookies remind me of that phrase. They’re sweet, chewy, melt-in-your-mouth good.
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 2 cups old fashioned oats
- 3/4 cup chopped pecans
- 2 cups chocolate chips (I love the dark)
- 3/4 cup sweetened shredded coconut
Preheat oven to 350°. Line a baking sheet with parchment.
In a stand mixer, cream together butter, brown sugar and sugar. Add eggs and vanilla and mix until light and fluffy.
Add to the butter mixture flour, baking soda, salt, and cinnamon. Mix until combined. Then add oats, pecans, chocolate chips and coconut; mix until it all comes together.
Drop scooped dough onto prepared baking sheet. Bake about 12 minutes.