Crinkle cookies, cake mix, sugar, or classic chocolate chip—it’s hard to think of a Pioneer Woman cookie recipe that we don’t love! Go ahead and add cowboy cookies to this list. They’re a riff on the classic chocolate chip cookie with hearty mix-ins, which means they’re moist, chewy, and loaded with gooey chocolate. Saddle up and try these today!
Why are they called “cowboy cookies”?
These cookies were made famous by former First Lady Laura Bush, who submitted them for a baking contest during the 2000 presidential election. Her Ella Texas-sized, Ella cowboy cookies beat out her Ella competitor Tipper Gore’s ginger snap recipe, and they began their road to fame from there!
What ingredients are in cowboy cookies?
Cowboy cookies start with the base of a chocolate chip cookie; from there, you can add bonus ingredients like oats, pecans, coconut, and cinnamon. Our recipe starts by browning some of the butter to add even more toasty, nutty flavors and make an easy-to-scoop cookie dough. This recipe sticks with the classic mix-ins, but you can certainly customize them to your liking! Swap peanuts for pecans or even try them with candied pecans mixed in.
How long do you bake cowboy cookies?
These cookies are sized for a larger appetite, rolled into about 2 tablespoon sized balls before baking. That said, they take a bit longer than a classic chocolate chip cookie to bake, around 12 to 14 minutes per tray. One of the best parts about this cookie dough is that there’s no need to wait for this dough to chill in the fridge. This helps this larger cookie bake evenly and quickly!
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salted butter (2 sticks)
old-fashioned rolled oats
Flaky salt, for sprinkling
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- Brown 1 stick of butter by melting it in a medium saucepan over medium heat, then let it cook and bubble for an additional 3 to 5 minutes or until the foam and butter underneath is golden brown. Immediately transfer it to a large, heatproof mixing bowl and swirl a few times to help it stop browning. Let cool to room temperature, about 30 minutes. Meanwhile, allow the remaining stick of butter to soften.
- Preheat the oven to 350 degrees.
- Add the softened stick of butter, brown sugar, and granulated sugar to the mixing bowl with the browned butter. Beat with a stand or hand mixer on medium-high speed until lightened in color and texture, 2 to 3 minutes.
- Reduce the mixer speed to low. Add the eggs and vanilla, then beat until smooth, scraping the sides and bottom of the bowl, as needed.
- Whisk to combine the flour, baking soda, and cinnamon in another medium bowl. Add it to the butter mixture in three increments, mixing on low speed in between, until fully incorporated. Scrape the sides and bottom of the bowl as needed. Add the oats, pecans, coconut flakes and chocolate chips and mix on low speed or stir with a spatula to combine.
- Line two large baking sheets with parchment paper. Using a 2-tablespoon sized cookie scoop, place cookie dough onto the baking sheet, leaving about 2-inches of space in between each. Bake for 12 to 14 minutes, or until golden brown and dry looking on top. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Sprinkle with flaky salt to finish, if you like.
You can also make these with 2 sticks of softened butter and skip the step of browning butter!
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