These oatmeal chocolate chip cookies, aka “Cowboy Cookies,” do an impressive disappearing act at our house. They’re here one second and gone the next! You’ll have to lasso your cookie the moment a batch comes out of the oven, or you’ll be out of luck till the next batch. They really are that good.
Where did Cowboy Cookies come from?
If these cowboy cookies weren’t so filling, I could probably eat them all day. Interestingly enough, that quality is how the cookie got its name.
Legend has it that the cowboys and rangers of days passed took cookies like these with them to ward off hunger on their daily journeys. Think pioneer-style granola bars. You’ll also hear them referred to as “ranger cookies.”
Since the chocolate chip cookie wasn’t actually invented until the 1930, the 1880s version of these cookies was probably different from the cowboy cookies of today. However, odds are that they had plenty of hearty rolled oats.
What makes these cookies so filling?
Whatever the true story is, these rich cookies definitely will stick to your ribs. The oatmeal and pecans add fiber and nutrition to a classic chocolate chip cookie. While “oatmeal pecan chocolate chip cookie” is certainly a mouthful, it’s also quite a lot for your stomach to handle.
You’ll want to savor these treats instead of binge on them. One or two cowboy cookies go a long way! That said, if you have a houseful of kids like ours, they will go fast.
Making Perfectly Moist Cowboy Cookies
I use both white and brown sugar in this recipe. The brown sugar helps the cookie retain its moisture as it bakes, while the white sugar helps it remain crispy on the outside.
The baking soda helps the cookie brown, and the butter lends it the richness everyone desires in a cookie.
Ever wonder why cookies sometimes spread out too much on a cookie sheet? Too much butter and sugar will cause them to spread. This Cowboy Cookies recipe has just the right proportion of each, ensuring a perfectly puffed, moist, and flavorful cookie.
I will say, I’ve never had anyone pass on these cookies. They steal the show once they’re placed on the table, whether we’re at a swimming party or waiting on Christmas dessert!
More Cookie Recipes
Prefer your chocolate chip cookies thinner and crispier? Try out my Crispy Thin Chocolate Chip Cookies recipe!
You also can’t go wrong with this simple, kid-friendly Sugar Cookies from Scratch recipe.
- 1 cup melted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpouse flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 2 cups quick cooking oats
- 12 ounces semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup sweetened coconut
- Preheat oven to 350 degrees. In a large bowl, beat butter and sugars. Add the eggs one at the time and the vanilla until well incorporated.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt together. Add the dry ingredients to the creamed ingredients and mix until just incorporated. Add the oats, chocolate chips, pecans, and coconut and stir until distributed throughout the dough.
- Scoop out rounded tablespoons of dough and place 2 inches apart on a cookie sheet. Bake in preheated oven for about 9 to 11 minutes, or until the cookies are golden on the edges. The middle may look a little moist. Allow the cookies to cool for about 2 minutes and remove to a cooling rack.
- To freeze: After cookies have cooled completely, place them on a sheet pan in the freezer. When cookies are frozen, place in a freezer-proof zip-top bag. When the cookies are ready to be eaten, place them in the oven at 275 degrees for about 10 minutes, or until warm.