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Loaded Cowgirl Cookies

Loaded Cowgirl Cookies are a delightful twist on the classic cookie, packed with oats, chocolate chips, nuts, and coconut.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened Use room temperature for best results.
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Mix-Ins
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup chopped pecans Consider toasting for richer flavor.
  • 3/4 cup shredded coconut

Method
 

Baking
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the oats, chocolate chips, chopped pecans, and shredded coconut.
  7. Scoop rounded portions of dough onto the prepared baking sheets, placing them about 2 inches apart.
  8. Bake the cookies for 10-12 minutes, until the edges are lightly golden while the centers remain soft.
  9. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

To store Loaded Cowgirl Cookies, place them in an airtight container at room temperature for up to a week. For longer storage, freeze them layered with parchment paper.