Texas Cowboy Cookies

This Monday I was in the mood for baking! My husband was off work so I cancelled dinner (sorta, we’d went out for a HUGE lunch so no one was really hungry.) Instead i baked these deliciously amazing cookies at 6:00 P.M. while feeding the kids leftover mac and cheese! I also didn’t have enough butter so I improvised with butter flavored Crisco, thats the same thing, right?

These delicious cookies have the perfect ratio of sweet to salty, plus a little crunch from the pecans. I refer to them as the “Everything but the kitchen sink cookies”.. when y’all ask whats in them because really, everything is in them! When I’m feeling nice I omit the coconut in the recipe because my husband hates coconut flakes (but I LOOORRRVVEEEE coconut, so its an every other batch kinda compromise!)

Recipe is below, enjoy!!



3 C. flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1 1/2 C. butter (room temperature)
1 1/2 C. sugar
1 1/2 C. brown sugar
3 eggs
1 Tbsp. vanilla
3 C. semi-sweet chocolate chips
2 C. Old Fashioned rolled oats
2 C. chopped pecans
2 C. sweetened coconut flakes

*Recipe yields a TON of cookies, so if you don’t want to bake all night, halve the entire recipe!*


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a stand mixer beat butter on medium until smooth. Add sugar and brown sugar and beat for 2 minutes (stop and scrape down sides if needed.) Add eggs one at a time, beating well after each egg. Mix in vanilla.
  4. Stir in flour mixture, blend it until just combined. Add chips, oats, pecans and coconut, mix until fully incorporated.
  5. drop by heaping rounded tablespoon onto an ungreased baking sheet allowing plenty of room between cookies. (I baked 6 cookies at a time on a 10×14)
  6. Bake for 10-12 minutes until edges are slightly golden brown. Allow cookies to cook on pan for about 2 minutes (once they flatten) and then remove to a cooking rack.

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