Cookies recipe

Best Cowboy Cookie Recipe – How To Make Cowboy Cookies

Caitlin Bensel

Crinkle cookies, cake mix, sugar or classic chocolate chips – it’s hard to think of a Pioneer Woman cookie recipe that we don’t love! Go ahead and add cowboy cookies to that list. They’re a riff on the classic chocolate chip cookie with hearty mixes, which means they’re moist, chewy and loaded with gooey chocolate. Saddle up and try them out today!

Why are they called “cowboy cookies”?

These cookies were made famous by former First Lady Laura Bush, who entered them in a baking contest during the 2000 presidential election. Her Texas-sized cowboy cookies beat the cookie recipe competitor Tipper Gore’s gingerbread, and they started their way to fame from there!

What are the ingredients in cowboy cookies?

Cowboy cookies start with the base of a chocolate chip cookie; from there, you can add bonus ingredients like oats, pecans, coconut, and cinnamon. Our recipe starts with browning some of the butter to add even more toasty, nutty flavor and make an easy-to-make cookie dough. This recipe stays true to the classic mixes, but you can definitely customize them to your liking! Replace the peanuts with pecans or try them with mixed candied pecans.

HHow long do you make cowboy cookies?

These cookies are sized for a bigger appetite, rolled into balls the size of about 2 tablespoons before baking. That said, they do take a little longer to bake than a classic chocolate chip cookie, about 12-14 minutes per sheet. One of the benefits of this cookie dough is that you don’t have to wait for this dough to cool in the fridge. This helps that larger cookie bake evenly and quickly!

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1 ea.

salted butter (2 sticks)

1 1/2 tsp.

old fashioned rolled oats

Flake salt, for sprinkling

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  1. Brown 1 stick of butter by melting it in a medium saucepan over medium heat, then cook and bubble for an additional 3-5 minutes or until the mousse and butter underneath are golden brown. Immediately transfer it to a large heatproof mixing bowl and stir a few times to help it stop browning. Let cool to room temperature, about 30 minutes. Meanwhile, let the remaining stick of butter soften.
  2. Preheat the oven to 350 degrees.
  3. Add the softened butter stick, brown sugar and granulated sugar to the mixing bowl with the brown butter. Beat with a stand mixer or hand mixer on medium-high speed until lightened in color and texture, 2 to 3 minutes.
  4. Reduce mixer speed to low. Add eggs and vanilla, then beat until smooth, scraping down sides and bottom of bowl as needed.
  5. Whisk to combine flour, baking soda and cinnamon in another medium bowl. Add it to the butter mixture in three batches, mixing on low speed in between, until fully incorporated. Scrape sides and bottom of bowl as needed. Add rolled oats, pecans, coconut flakes and chocolate chips and mix on low speed or stir with a spatula to combine.
  6. Line two large baking sheets with parchment paper. Using a 2-tablespoon-sized cookie scoop, place the cookie dough onto the baking sheet, leaving about 2 inches of space between each. Bake for 12 to 14 minutes, or until golden brown and dry on top. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Sprinkle with flaky salt to finish, if desired.

You can also make them with 2 sticks of softened butter and skip the step of browning the butter!

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