There are thousands of variations on the chocolate chip cookie. Everyone from Nestle to Neiman Marcus claims that their sweet treat is the best, but we all know that this honor goes to the cookies that come straight out of our own ovens. This loaded Cowboy Cookies recipe creates a thick, lightly spiced oatmeal chocolate chip cookie, accented with chewy coconut, toasty almonds, and rich pools of chocolate.

What are Cowboy Cookies (and Why Are they Amazing?)

Cowboy cookies, or "ranger cookies," are a cross between chewy chocolate chip cookies and oatmeal cookies, loaded with mix-ins like nuts, coconut, spices, and sometimes cereals or dried fruit. Here's why I've been baking my same version for over 20 years:

These were my bakery's "chocolate chip cookie": When I owned my bakery, Julie Anne's, this cowboy cookies recipe was our version of a "chocolate chip." We baked thousands of these over the years, so it's safe to say I've perfected them!
So many flavors and textures: Sweet coconut, chewy oats, creamy rich chocolate, crunchy almonds, and a spiced base dough with just enough salt. These cookies have your taste buds covered!
Generous size : Each of these large, hearty cookies use a generous ¼ cup of dough, meaning they satisfy even the sweetest sweet tooth!

My Top Tips for Making The Ultimate Cowboy Cookies

Chop the chocolate: For best results, I love to use chopped, irregular pieces of chocolate from a chocolate bar. This creates those surprising large pools of melted chocolate scattered throughout the cookies. You can absolutely use chocolate chips, but I think that taking the time to chop the chocolate is worth the effort!
Let the dough chill: You have the option to bake your cookies right away to to let the dough chill, first. The chilled dough tends to hold its shape better and produces a thicker cookie. If you chill the dough in a large mixing bowl and the dough becomes too hard to scoop, then let it sit at room temperature for a few minutes to soften.
Pre-portion the dough first: I prefer to scoop the portions of cookie dough before chilling. I then place the cookie dough balls on a baking sheet and refrigerate them. Place the baking sheet in a preheated oven or transfer the portions to a baking sheet and bake.
Use parchment: A parchment-lined baking sheet helps to keep the bottoms of your cookies from burning. You can also use silicone baking liner (silpat.)
Watch your baking time: If you like soft and chewy cookies, like I do, underbake them a bit. Tops should be set and golden brown, but not too firm. Edges should be lightly browned.

Ingredients and Special Equipment

See recipe card at the bottom of this post for specific quantities.

Ingredient Notes

Dark brown sugar: Light brown sugar may be substituted.
Large eggs: Use both a whole egg and egg yolk (2) for the dough. Leftover egg whites can be stored in an airtight container in the refrigerator for up to 5 days.
Flour: Substitute a reputable gluten-free flour blend for gluten-free cowboy cookies.
Old-fashioned oats: Do not use "quick oats," as the baked cookies will not have the same structure.
Shredded sweetened coconut: Substitute larger coconut flakes for a slightly different texture and look or unsweetened coconut for a less-sweet cookie.
Chocolate: I use chopped milk chocolate and bittersweet chocolate in this recipe, but you can use any combination of chocolate, including semi-sweet chocolate chips, chocolate chunks or dark chocolate.
Almonds: I use whole chopped almonds, but you can use slivered or sliced almonds.

Special Equipment

Round cutter (optional, but useful for a fun hack!): This tool is an easy way to shape your baked cookies into perfectly round circles. Once the cookies are removed from the oven, center a cutter over the still hot cookies and circle it around the cookie in quick motions, as shown in the video above. This will form the cookie into a neat circle.
Ice cream or cookie scoop: These are helpful when measuring out uniform ¼ cup rounds. Use a ¼ cup measuring cup or just estimate the amount and roll balls of dough with clean hands as an alternative.
Cooling rack

Step by Step Photos and Instructions

Preheat your oven to 350℉/180℃. Line two large baking sheets with parchment paper.
In a medium bowl, whisk the following dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
Place butter, white sugar and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment (or use a hand mixer and a large bowl. Cream butter and both sugars at medium speed until light and fluffy, 5 minutes.

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4. Add the egg and the egg yolks to the butter mixture, one at a time, beating well after each addition. Beat in the vanilla.

5. On low speed, add the flour mixture, mixing until blended. Then, mix in the oats.

Adding coconut, chocolate and almonds to the dough.

6. Mix in the chocolate chunks, coconut, and almonds with your mixer or a sturdy wooden spoon. The dough will be fairly thick.

Scooping the cookie dough with an ice cream scoop.

Cookie dough portioned on a baking sheet.

7. Use a large cookie scoop (¼ cup ice cream scoop) to scoop cookie dough, or estimate ¼ cup portions and then shape the dough into balls. Place the portions on the prepared cookie sheets, spacing apart. At this point, you can chill the dough or bake the cookies right away. I prefer to chill the portioned dough on the baking sheets for at least an hour before baking (see my "Top Tips" section, above.)

8. Bake the cookies until the tops are golden brown and set and the edges of the cookies are browned, but they are still slightly soft to touch, 14-17 minutes. Cool the baked cookies on their baking sheets for 5 minutes and then transfer them to a wire rack to cool completely.

Cowboy Cookie Variations

Just like the classic chocolate chip cookie, there are several options for creating unique and tasty variations on cowboy cookies:

Chocolate: Substitute white chocolate chips, butterscotch chips, or peanut butter chips for some or all of the chocolate pieces. You could also add chocolate candies like M&Ms.
Nuts: Instead of almonds, try adding nuts like walnuts, chopped macadamias, hazelnuts, or lightly toasted pecans to the batter.
Other mix-ins: Add a cup of crispy rice cereal or cornflakes. Stir in dried fruit like cranberries, cherries or golden raisins.
Size: Alter the scoop size when portioning your cookies to make bite-sized cowboy cookies or oversized cookies. Be sure to decrease or increase the baking time, accordingly.

How to Store and Ship Your Cowboy Cookies

Storing at room temperature: Baked cowboy cookies can be stored at room temperature 4-5 days, tightly covered in an airtight container or a zip-top bag.
Freezing your cookies: Baked cowboy cookies can be frozen for up to 1 month, tightly wrapped in plastic wrap or stored in an airtight container. Defrost cookies for a few hours at room temperature before enjoying.
Tips for shipping cookies: Cowboy cookies are some of the best cookies for shipping, as they are sturdy, large in size, and do not break easily. Layer the cookies in a sturdy box or a plastic container with a tight-fitting lid. Separate layers of cookies with parchment paper and pad any extra space with crumpled up paper towels for padding. Be sure to mark your package as "fragile!"

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