Loaded Cowgirl Cookies are thick, chewy, and packed with oats, chocolate chips, coconut, crunchy pecans, and dried cranberries. They have crisp golden edges, soft centers, and plenty of delicious texture in every bite.
Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 10–13 minutes per batch
Total Time: Approximately 1 hour
Servings: 28–32 cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips
- ¾ cup chopped pecans
- ½ cup sweetened shredded coconut
- ½ cup dried cranberries or raisins
Instructions
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with an electric mixer for 2–3 minutes, until light and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the butter mixture. Mix on low speed just until combined. Avoid overmixing the dough.
- Add the rolled oats, chocolate chips, pecans, shredded coconut, and dried cranberries.
- Fold the additions into the dough with a spatula until they are evenly distributed.
- Cover the bowl and refrigerate the cookie dough for approximately 30 minutes. Chilling helps prevent excessive spreading and creates thicker cookies.
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop approximately 2 tablespoons of dough for each cookie. Roll the portions gently into balls and place them about 2 inches apart on the prepared baking sheets.
- For an attractive bakery-style appearance, press a few extra chocolate chips, pecan pieces, or dried cranberries onto the tops.
- Bake one sheet at a time for 10–13 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Remove the baking sheet from the oven. Let the cookies rest on the hot pan for 5 minutes, where they will continue to set.
- Transfer the cookies to a wire rack and allow them to cool completely.
Tips
- Use old-fashioned rolled oats instead of instant oats for the best chewy texture.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Butter should be softened but not melted.
- Toast the pecans for 5–7 minutes before adding them for a deeper nutty flavor.
- Chill the dough if your kitchen is warm or the cookies are spreading too much.
- Avoid overbaking. The centers should look slightly underdone when removed from the oven.
- Make the cookies the same size so they bake evenly.
- For thicker cookies, chill the shaped dough balls for an additional 15 minutes.
- Add a small pinch of flaky salt after baking to balance the sweetness.
Variations
White Chocolate Cowgirl Cookies:
Replace the semisweet chocolate chips with white chocolate chips.