Texas Sized Cowboy Cookies

Cowboy Cookies are big-as-your-hand wild-west concoctions full of chewy crispy chocolatey yumminess. These are basically oatmeal chocolate chip cookies with pecans and coconut and a loooooot of butter. Oh yeah!

I originally got this cookie recipe out of the newspaper… way back in the days when the internet was not my primary source of news. As a result I can’t properly attribute it. I’ve been making Cowboy Cookies for the last fifteen years or so. They are a big hit with guests (and the pecans make them oh-so-Texan.)

Now, I don’t especially advise you to eat a Cowboy Cookie while holding a baby goat. In fact I advise against it, because…

… but I couldn’t resist having my favorite little cowboy grab hold of our cutie Thumbelina while I was taking pictures.

You can see from the photo how massive these cookies are. The kids agree that they are not only chewy, but also crispy. As Abbie says, “Chewy on the inside, crispy on the outside.”

Let us know what you think if you try them!

Texas Sized Cowboy Cookies

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Cowboy Cookies are big-as-your-hand wild-west concoctions full of chewy crispy chocolatey yumminess!

Author: Blossoms and Posies

Recipe type: dessert

Serves: 3 dozen cookies

You'll need...

• 3 cups flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1½ cups butter, softened
• 1½ cups white sugar
• 1½ cups light brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups chocolate chips
• 3 cups rolled oats
• 2 cups shredded coconut
• 2 cups pecans, chopped

Here's what to do...

1. Preheat oven to 350°F.
2. Stir together flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
3. In a large bowl, beat butter until smooth.
4. Gradually add white and brown sugars to butter; beating well to combine.
5. Add eggs one at a time to the butter/sugar mixture, followed by the vanilla, beating well after each addition.
6. Stir flour mixture into the rest of dough, until just combined.
7. Add chocolate chips, oats, coconut and pecans.
8. For each cookie, drop ¼ cup dough onto ungreased baking sheets, spacing three inches apart. We fit six cookies per sheet.
9. Bake in 350 degree oven for 17-20 minutes until edges are lightly browned.
10. Remove cookies from cookie sheet and put on a rack to cool.
11. This recipe makes 3 dozen Texas sized cookies.

3.2.1230