Best Ever Cowboy Cookies

Best Ever Cowboy Cookies

Today is your lucky day because we are rounding up the Best Ever Cowboy Cookies! If you haven’t tried Cowboy Cookies before you are in for a treat. There are many versions of this cookie out there but this one is my new favorite.

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The origins of the Cowboy Cookie are a bit unknown. I did a little research and found some fun stories. Some speculate that these cookies are hardy enough to sustain long days on the trail. Others think they originated in Texas where cowboys abound! Either way these Best Ever Cowboy Cookies will give you a reason to say “yahoo!”

Variations on Cowboy Cookies

These rustic drop cookies are like your favorite chocolate chip cookies but BETTER! While there are many versions most Cowboy Cookies have all these ingredients in common: brown sugar, cinnamon, oats, and chocolate chips. In this version, the cookies are about 2″ around, but some recipes suggest making them with 1/4 cup of dough per cookie. Giant cookies are always fun and you can definitely make jumbos with this recipe! You will just need to cook them longer.

My sister-in-law is a cookie making expert and gets full credit for introducing me to this version. I like the way you can make these cookies your own because they are so versatile. Here are some fun add-ins to try:

  • Shredded Coconut
  • White Chocolate Chips
  • Milk Chocolate Chips
  • Butterscotch Chips
  • Dried Cherries or Dried Apricots
  • Raisins
  • Toasted Pecans or Walnuts

Basics of Drop Cookies

Drop cookies always follow standard steps

  • Cream the butter (fat), sugar and liquids until light and fluffy (about 5 minutes). This introduces air into the fat, making the cookies lighter.
  • Once you add the flour and other dry ingredients gently mix the dough because too much mixing will make the cookies tough.
  • Drop cookie dough is sticky so the best way to “drop” them on the baking sheet is to use a spring handled stainless steel cookie/ice cream scoop. Alternately, scoop the dough with one teaspoon and push it onto the cookie sheet with another teaspoon. 
  • Nearly every drop cookie can be made into cookie bars by putting all the dough into a 9″x13″ glass baking pan.
  • Let cookies cool for a short time on the baking sheet before moving to a cooling rack.
  • If possible, line your baking sheet with Parchment Paper. I always do and it says a lot of clean up!
Cooling Drop Cookies
Always cool Drop Cookies on the baking sheet for about one minute
Best Ever Cowboy Cookies
Print Recipe
5 from 5 votes

Best Ever Cowboy Cookies

These Cowboy Cookies are loaded with dried cherries, oats, chocolate chips and toasted pecans
Prep Time15 mins
Cook Time10 mins
Resting Time5 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 4 Dozen
Calories: 134kcal
Author: Cyndy


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp sea salt, divided
  • ½ tsp baking powder
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cup old fashioned oats
  • ¾ cup chocolate chips
  • ¾ cup assorted dried fruits, coarsely chopped, such as cherries, apricots or raisins
  • 1 cup toasted pecans, optional


  • Mix all dry ingredients in a small bowl with a whisk. NOTE: Only use 1 teaspoon of the salt
  • In a standing mixer cream the butter and both sugars until pale and fluffy on medium-high speed, about 5 minutes.
  • Reduce speed to medium and add eggs, one at a time, beating lightly after each addition. Add vanilla and combine, scraping the bowl to mix evenly.
  • On low speed, gradually add the dry ingredients, just until incorporated. Do not overmix. Beat in oats, chocolate, and fruit until just combined. Fold in pecans if using.
  • Remove dough from bowl and put in a sealed container and refrigerate overnight or at least 2 hours.
  • Preheat oven to 350°F.
    Line a baking sheet with parchment paper or a Silpat. Using a small cookie scoop or rounded teaspoons drop dough on to the baking sheet, allowing space for the cookies to spread (about 2 inches apart).
  • Bake, rotating sheets halfway through, until edges are light brown, about 12 minutes. Immediately sprinkle with remaining 1 teaspoon sea salt.
    Transfer sheets to wire racks to cool for 5 minutes.
    Transfer cookies to racks to cool completely.


Calories: 134kcal

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