Texas Cowboy Cookies are a delicious treat any time of year. The cowboy cookies boast a lot of ingredients from pecans to shredded coconut to raisins and peanut butter chips. They pack a flavorful punch for sure.
I absolutely love these chip cookies. And just like they do everything big in Texas, these are undoubtedly some big cookies. They are chock-full of goodness to create a mouthwatering dessert.
The Texas cowboy cookies do require quite a few ingredients, but they are without a doubt super simple to make.
What are the ingredients in cowboy cookies?
- Shredded coconut
- Peanut butter and chocolate chips
- Flour, baking soda, eggs, vanilla, butter, and white and brown sugar.
I was in a MOPS (Mothers of Pre Schoolers) group years ago at our former church and we created a cookbook to help us raise money to run the program. Many of the church members, as well as friends and family of members, helped share recipes for the book.
We had a fun time gathering the recipes and putting them together.
Our pastor and his wife lived across the street from a man that was always a joy to be around. He shared a recipe that is the basis for this one and he called it Texas Cow Chips. It has double the ingredients and is a cookie so big that you know Texas is mighty proud of it.
I took most of the same ingredients from his recipe, changed a couple, shrank down the amounts, and created this recipe.
Recipe and Printable Instructions Listed Below
First, start by adding softened butter to a mixing bowl. This is a thick recipe, so you’re going to have a much easier time by using a stand mixer. You can use a hand mixer, but you’re gonna need some extra muscle. I sadly have wimpy arms, so the stand mixer works great for me.
Next, add the white and brown sugars. Cream the sugars before moving on to the next step. The light brown sugar is always going to give the cookie a bit of a deeper flavor. If you want a more molassesy (is that a word?) flavor you can add dark brown sugar instead. It just adds a bit of a bite to the taste.
Add the eggs to the mixture. Eggs are always going to add moisture to the cookie.
Vanilla is the next ingredient to add to the mixing bowl. Vanilla is going to enhance the other flavors in the cookies. I love to smell the vanilla because it always brings a feeling of comfort and you know something good is comin’ down the pike.
All-purpose flour, baking soda, and salt are the next ingredients to add to the bowl.
Add the oats to the bowl. I used old fashioned oatmeal for this recipe because that is what I had on hand.
After that, add the pecans to the mix. I bought pecan halves and put them in a bag and broke them up a little so they wouldn’t be as large. I just like the smaller pieces of pecans in my Texas Cowboy Cookies.
Add the shredded coconut to the bowl next. You can taste the coconut in this recipe, but not as much as you’d think. It has a very subtle taste and texture. You know how you eat coconut and feel like you’re gonna be chewing on it for a while? Not this cookie. It’s a great addition to this cookie.
Add the raisins and mix everything together. You’re almost done. It’s going to be very thick at this point, so mix it well.
Lastly, add the peanut butter and chocolate chips to the bowl. Mix everything again. I love the combination of the chocolate and peanut butter flavors in this recipe.
Of course, cookies are always the best when they’re warm out of the oven. Taking a bite into the warm, melted chocolate and peanut butter chips is heaven.
Scoop the cookie dough onto the cookie sheet about two inches apart. I typically use my stoneware for baking cookies, but these spread out a little bit more on the stone. I decided to use a metal cookie sheet with parchment paper for the remainder of the batch and the cookies didn’t spread as much.
Scooping and Baking
You can either use a large spoon or large scoop to make the cookie. Don’t be afraid to make them large. If you’re making them for a party or for someone, you can make them smaller to get more cookies out of the batch, though.
Bake the cookies for about 13 minutes or until the cookies are a light golden brown. You can see in the picture that they are still a tad gooey in the middle. I leave them on the cookie sheet for about five minutes after taking them out of the oven before removing them to put them on a rack to cool. Otherwise, they will fall apart.
While the cookies were baking I walked outside to do something and came back in a couple of minutes later and my kitchen smelled oh-so-wonderful. That yummy feeling of comfort washed all over me. Ahhh…warm cookies. Does it get better than that? Not much.
How do you make cowboy cookies?
- Cream the butter and brown and white sugars in a stand mixer.
- Next, add the eggs, vanilla, flour, baking soda, salt, oats, pecans, coconut, and raisins. Mix everything together with a paddle attachment.
- Add the chocolate and peanut butter chips to the bowl and mix one last time.
- Scoop the cookie dough onto a cookie sheet and bake for approximately 13 minutes.
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp. vanilla
- 2-1/4 cups all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 cup oats
- 1/2 cup pecans, chopped
- 1/2 cup raisins
- 1/2 cup shredded coconut
- 6 oz. chocolate chips
- 3 oz. peanut butter chips
Preheat oven to 350-degrees. Grease a cookie sheet, or use parchment paper.
- Add the butter to the mixing bowl in a stand mixer.
- Next, add the white and brown sugars to the bowl and cream.
- After mixing, add the eggs, vanilla, flour, salt, baking soda, oats, pecans, raisins, and shredded coconut. Mix well.
- Finally, add the chocolate and peanut butter chips to the bowl and mix one more time.
- Scoop the cookies onto the cookie sheet two inches apart and bake for approximately 13 minutes or until lightly golden brown.
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- KitchenAid KSM150PSGA Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Green Apple
- USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
- Reynolds Kitchens Cookie Baking Parchment Paper Sheets (SmartGrid, Non-Stick, 22 Sheets) - Perfect for Christmas Cookies
Serving Size:1 cookie
Amount Per Serving: Calories: 188 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 24mg Sodium: 159mg Carbohydrates: 25g Fiber: 1g Sugar: 16g Protein: 2g