Loaded Cowboy Cookies Recipe

            Rumor has it that these cookies were originally called Cowboy Cookies, and they were supposedly created back in the 1800’s. I beg to differ. Sounds like someone believes the internet is right all the time. The fabulous Chocolate Chip cookie was not created until the late 1930s. That being said, it really does not matter. These cookies are a level above the chocolate chip cookie.

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            We are going to take a basic bakery style cookie dough and add some extra scrumptiousness to them. They will include pecans, oatmeal, chocolate chips and even some shredded coconut.

These can be considered the original energy bites. Cowboys would carry these along when they were on long cattle drives.

            These cookies should be delivered from the oven with a serious addiction warning. I wish someone would have informed me of just how addicting they really are!

Frequently Asked Questions:

            Can I substitute Walnuts instead of Pecans?

Pecans are a little softer and have a touch of sweetness to them, Walnuts can be substituted if you prefer, Almonds also make a great substitute. Go for the gusto and add a little of all those types.

            I want the cookie to be thicker, how do I do this?

The secret to this would be to shape the dough into balls and place in the freezer for an hour. The freezing slows down  the spreading of the dough.

            The recipe calls for oatmeal, which type do I use?

For this recipe, the quick cooking oats work the best. This type will create the perfect chewiness to the cookies without being too chewy.

            Do I need to refrigerate these while storing?

These delightful and tasty treats can be kept in an airtight container at room temperature.

What do you need to make Loaded Cowboy Cookies Recipe

            1 tsp baking powder

            1 tsp baking soda

            ½ tsp salt

            ¾ cup granulated sugar

            1 cup packed brown sugar

            1 large egg

            1 large egg yolk

            ½ cup hot water

            1 tsp espresso powder

            1 tsp vanilla extract

            1 ¾ cup flour

            2 sticks unsalted butter, cut into 1 inch pieces

            2 cups quick cooking oatmeal

            2 cups semi sweet chocolate chips

            1 cup corn flakes

            ¾ cup broken pieces of salty pretzel

            ½ cup flaked coconut

            ¾ cup chopped pecans

How to make Loaded Cowboy Cookies Recipe

FIRST STEP:

Using a large mixing bowl, combine the flour, baking powder, baking soda, oatmeal and salt.

a)

b)

c)

Stir to combine

In another bowl beat the butter, brown sugar and granulated sugar until well mixed.

SECOND STEP:

Add in the egg and the extra egg yolk and beat to combine.

a)

b)

In the hot water, add the espresso powder and dissolve

a)

b)

THIRD STEP:

When dissolved add this to the bowl of butter mixture

Mix in the vanilla extract and combine well

FOURTH STEP:

Add one half of all the dry ingredients and stir

Add in the chocolate chips, coconut and fold all in to mix

a)

b)

FIFTH STEP:

Cover and refrigerate for 4 hours

Preheat the oven to 350*

Line baking trays with parchment paper

SIXTH STEP:

Roll two tbsp of the dough into a ball and place on the tray, continue to do this with an inch between each dough ball

Bake for 10 to 12 minutes, rotating the pan midway through the baking cycle

SEVENTH STEP:

Leave the cookies to cool on the baking trays

Remove with a wide ended spatula

Store in an airtight container

Enjoy!

Loaded Cowboy Cookies Recipe

Loaded Cowboy Cookies Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 tsp baking powder
  •             1 tsp baking soda
  •             ½ tsp salt
  •             ¾ cup granulated sugar
  •             1 cup packed brown sugar
  •             1 large egg
  •             1 large egg yolk
  •             ½ cup hot water
  •             1 tsp espresso powder
  •             1 tsp vanilla extract
  •             1 ¾ cup flour
  •             2 sticks unsalted butter, cut into 1 inch pieces
  •             2 cups quick cooking oatmeal
  •             2 cups semi sweet chocolate chips
  •             1 cup corn flakes
  •             ¾ cup broken pieces of salty pretzel
  •             ½ cup flaked coconut
  •             ¾ cup chopped pecans

Instructions

FIRST STEP:

Using a large mixing bowl, combine the flour, baking powder, baking soda, oatmeal and salt. Stir to combine

In another bowl beat the butter, brown sugar and granulated sugar until well mixed.

SECOND STEP:

Add in the egg and the extra egg yolk and beat to combine.

In the hot water, add the espresso powder and dissolve

THIRD STEP:

When dissolved add this to the bowl of butter mixture

Mix in the vanilla extract and combine well

FOURTH STEP:

Add one half of all the dry ingredients and stir

Add in the chocolate chips, coconut and fold all in to mix

FIFTH STEP:

Cover and refrigerate for 4 hours

Preheat the oven to 350*

Line baking trays with parchment paper

SIXTH STEP:

Roll two tbsp of the dough into a ball and place on the tray, continue to do this with an inch between each dough ball

Bake for 10 to 12 minutes, rotating the pan midway through the baking cycle

SEVENTH STEP:

Leave the cookies to cool on the baking trays

Remove with a wide ended spatula

Store in an airtight container

Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 60Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 120mgSodium: 30mgCarbohydrates: 240gProtein: 10g