Cowboy Cookies

Irresistible Cowboy Cookies (also known as Ranger Cookies) have perfect crisp edges with soft and chewy centers, and the most amazing texture. They are loaded with hearty oats, crunchy pecans, shredded coconut flakes and chocolate chips. With one bite of these epic cookies, you will be completely obsessed with how delicious they taste!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 10

chill time 1

Total Time 1 25

Servings cookies

Calories 189

Author Kim

Ingredients

2 cups (240g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup (226g) unsalted butter softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups (224g) rolled oats
1 cup (180g) semisweet chocolate chips
¾ cup (70g) sweetened coconut flakes
¾ cup (90g) chopped pecans

Instructions

Sift flour, baking powder, baking soda, cinnamon and salt together in a bowl.
Cream butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in one whole egg and one egg yolk, then stir in vanilla. Gradually stir in flour mixture.
Mix in the oats, chocolate chips, coconut, and pecans. Cover and refrigerate the dough for 1 hour or up to 24 hours.
When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper.
Using a 2 tablespoon-scoop, scoop the dough into balls and place about 2 inches apart the baking sheets.
Bake for 8 to 10 minutes, or until the cookies are golden around the edges but still soft in the center. Let the cookies cool on baking sheets for 1 to 2 minutes, then transfer to a wire rack, and let cool completely.

Notes

Storage tips

Freezing the dough: Scoop out balls of dough. Flash freeze the balls on a pan for about 30 minutes and then place them in a freezer-safe baggie for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Make ahead dough: If you are wanting to prep just several days ahead, you can keep batter in an airtight container in the refrigerator for up to 4 days.
Freezing baked cookies: Once completely cool, store in a freezer-safe container or baggie, and freeze for up to 3 months.
Storing leftover cookies: Leftover cookies will keep in an airtight container or zip-top baggie for about 1 week at room temperature.
Reheating: To make them taste freshly baked, warm them in the microwave for about 25 seconds.

Nutrition