Cowboy Cookies

Howdy. Have a cookie.

You’ll need it to sustain you through the following paragraphs of immensely dorky cowboy references.

Yee haw.

These cookies are pretty much my favorite of all time – the confectionery equivalent of a supreme or trashcan pizza.

There’s something for everyone in these chunky gems, but they are still soft and chewy on the inside.

Even a city slicker would approve.

Whoa, Nellie!

These are beaters for begging for a licking.

The base dough, before you fold in all the goodies, is rich and creamy, sweetened with brown and white sugars.

I use shortening whenever I make these cookies, which lends a lovely texture to the finished product.

Dang – can you believe that?

I actually set my rubber scraper aside and folded all of the additives in with my hands.

We’re talking some serious vittles here.

Make some extra room in your saddlebag – these cookies are not small. Because I’m a straight shooter, I’ll tell you that I simply made room in my tummy and bypassed the saddlebag all together. Ride ‘em, cowboy.

Cowboy Cookies

1 c. shortening
1 c. white sugar, granulated
1 c. dark brown sugar, tightly packed
2 large eggs
2 c. all-purpose flour
1 tsp. cinnamon, ground
1/2 tsp. ancho chile, ground
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. steel cut oats
1 c. coconut, shredded, sweetened
3/4 c. pecans
3/4 c. milk chocolate chips
3/4 c. butterscotch chips
1/4 c. wheat germ

Preheat oven to 350°.

In a large bowl, cream sugars and shortening together. Add eggs and beat until just incorporated.

Beat in flour, cinnamon, ancho, baking soda, baking powder and salt until dough is uniform and smooth.

Fold in oats, coconut, pecans, chips and wheat germ.

Pull off a tablespoon-sized chunk of dough and roll it between your palms into a ball approximately 1 1/2″ around. Place dough ball on a parchment-lined baking sheet and repeat until tray is full. These cookies spread quite a bit while baking so you will not want to crowd your baking sheet – I only baked 8 cookies at a time on my standard size baking sheets.

Bake for approximately 12 minutes or until the edges of the cookies are just beginning to turn a light golden brown.

YIELD:  approximately 26 cookies


  1. 34

    Linda says

    Hi, just made these and they are delicious. I was not sure about the cut oats, but it adds a great texture to the cookie. Also, I could not find the ancho chile spice, so I just used hot Mexican chili powder. I will make these again. Thanks for the recipe!

  2. 32

    Jane says

    I am wondering if I have the right kind of steel cut oats? The one I use take 30 minutes to cook. Are these the same as the ones you used? I really want to try these…they look amazing!

    • Meagan says

      Yes, that’s the kind of steel cut oats that I used in these cookies – they soften slightly, but they remain mostly crunchy, which is a nice addition to the texture of these cookies.

  3. 31

    shelly says

    Can I use flax meal instead of wheatgerm? I’m not sure what purpose it serves. Thank you…. I’m so looking forward to making your cookies.

  4. 30

    zm_in_w.hartford says

    These are amazing! The ancho powder lends an earthy spice that complements the cinammon nicely.
    I was worried that the dough seemed too dry after all ingredients were added, but the cookies shaped up so nicely in the oven. Thank you!

    • Meagan says

      You’re so very welcome! The dough does become quite dry and ‘full’ when all of the add-ins have been folded in, but, as you said, they bake up pretty well.

    • Meagan says

      Yes! I’ve even seen it offered by McCormick brand, which I think is pretty widely available. I would look for it in the McCormick display in the spice aisle of your local grocery. Hope this helps!

    • Meagan says

      You rock, Mrs. Blocko! So glad that you like them! I’ll go back and look at the yield count thanks to your testing note.

  5. 25


    I love cowboy cookies, and yours look simply delicious. I want to dive into that picture of the dough. I wonder how you restrained yourself until it was all cooked.

    • Meagan says

      Christine and Kristina,
      I use uncooked steel cut oats in these cookies – leaving the oats raw lends a nutty consistency and flavor that I think works pretty well in these cookies. Meagan

    • Meagan says

      These cookies seem to lend themselves to a variety of names – I’ve seen them as Cowboys, Rangers, Cowgirls…

      and then there’s my other name for them: Ridiculously Delicious Silly Good Amazing Cookies

      I hope you have the chance to make some for yourself soon!

  6. 17


    Yeeeeee Haaawwww!! Giddy up little lady, these look amazing! I can hear the spurs jangling as the cowboys hurry up to get these beauts!!

  7. 12


    I haven’t had cowboy cookies in a long time. These have everything, but the kitchen sink. I’ll have to make these again, maybe for the Online Bake Sale, Monday May 2nd to benefit the American Cancer Society!

  8. 3


    These cookies look awesome! All of my favorite things (butterscotch, chocolate and coconut) all wrapped into one cookie..can’t wait to give them a try!


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