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Cowboy Cookies

Some people like cookies that are sweet and delicate. These, my friends, are not those cookies. No, these are big, hearty cookies brimming with all kinds of good stuff – oats, chocolate, toasted pecans, and coconut. Suitable for a cowboy, I suppose.

The recipe is adapted from Tate’s Bake Shop’s newest cookbook, Baking for Friends. The book has lots of good looking cobblers and tarts and such, but I kept coming back to these cookies.

Cowboy Cookies are big, hearty cookies packed with oats, chocolate, nuts, coconut, and more! - Bake or Break

While there are many chocolate chip cookie recipes out there, I, for one, believe there are never enough variations. This is a great version for those of us who like our chocolate chip cookies anything but plain.

The generous people of Tate’s Bake Shop not only sent me a copy of their cookbook, they are also giving one lucky Bake or Break reader one of their Cookie and Bar Towers! The tower is filled with a selection of some of their best cookies and bars. It would make a great gift, although you’d be perfectly justified to keep it for yourself. Here’s what’s included:

  • 7-oz box of chocolate chip cookies
  • 7-oz box of oatmeal raisin cookies
  • 7-oz box of white chocolate chip macadamia nut cookies
  • two rich, buttery raspberry bars
  • two chocolate chip and walnut loaded blondies
  • two rich, dense and fudgy plain brownies

UPDATE: Contest has closed. Thanks to all who entered!

Cowboy Cookies

Yield about 48 cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

These cowboy cookies are loaded with oats, coconut, chocolate chips, and pecans for a satisfying sweet treat!

Cowboy Cookies


  • 1 & 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups old-fashioned rolled oats
  • 1 & 1/2 cups firmly packed dark brown sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1 cup sweetened flaked coconut
  • 1 cup semisweet chocolate chips
  • 3/4 cup coarsely chopped pecans, toasted


  1. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
  2. Whisk together flour, baking soda, salt, and baking powder. Stir in oats. Set aside.
  3. Using an electric mixer on medium speed, beat brown sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in water and vanilla.
  4. Reduce mixer speed to low and gradually add flour/oat mixture. Mix just until combined. Stir in coconut, chocolate chips, and pecans.
  5. Drop dough by 2 tablespoonfuls onto prepared pans. Place cookies about 2 inches apart. Bake, one baking sheet at a time, 13-15 minutes, or until edges are lightly browned and centers are slightly soft. (Refrigerate unused dough between baking batches.)
  6. Cool on baking sheets for 5 minutes. Then, transfer to wire rack to cool completely.


Recipe adapted from Tate's Bake Shop: Baking for Friends.

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    9 Comments on “Cowboy Cookies”

  1. These are my favorite kind of cookies too!

  2. Well, I’m not a cowboy (or cowgirl, for that matter), but these cookies are right up my alley. Oats, chocolate, pecans, and coconut? I’ll have to rustle up a batch of those in a hurry!

  3. these sound like my kind of cookies!

  4. Just made these. My cookies came out dark, due to the dark brown sugar. They are yummy, but think I like light color and will use the light brown sugar.

  5. How could I incorperate peanut butter in these. Could I subtitute that for the coconut? If so how much?

  6. My cookies came out a little hard, but not too hard. How do I make them a little more soft? Did I use too much flour or not enough liquid? Thanks

    • Susan, it could be either one, as you’d get the same ratio problem either way. If you aren’t measuring your flour by weight, then make sure you’re fluffing it, spooning into a measuring cup, and then leveling the top with a straight edge.

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