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These Crumbl cowboy cookies are chewy cookies packed with everything your heart desires. They have oats, pecans, chocolate chips, and even toasted coconut to bring it all together. Trust me when I say you, your family, and your friends will absolutely adore this unique cookie with one of the greatest mouthfeels ever!
Quick Look: Crumbl Cowboy Cookies
- 🤠 What it is: Big, chewy oatmeal cookies loaded with chocolate chips, pecans, and toasted coconut.
- ⭐ Why it works: Brown and white sugar keep the centers soft while the edges crisp, and toasting the coconut deepens the flavor.
- 💛 Why you’ll love it: No dough chilling, and every bite gets a little of everything.
- ⚠️ What to watch for: Pull them at 10 minutes while they look underdone; they finish setting on the sheet.
- ❄️ Make ahead: Baked cookies freeze for up to 3 months.
- 🎯 How close to the original: The same big, loaded Crumbl-style cookie, with extra toppings pressed on top.
Table of Contents
This is one of the best hearty cowboy cookies ever!
When I saw that Crumbl had their cowboy cookie this week, I jumped at the opportunity to grab it because it is packed with everything I love. The truth is though, my cookies are so much better so after getting a few requests for this one I decided that it was time to add it to my Crumbl copycat recipes… but better because that’s how we roll!
These remind me of those kitchen sink cookies minus all the extras, keeping all the good stuff to make these super popular cookies amongst crowds. Think of them as the heartier cousin of my Crumbl Mom’s Recipe cookies and Crumbl monster cookies. So without further ado, let’s make them!
Why This Recipe Works
- This recipe requires no chilling, just like my small batch chocolate chip cookies.
- It’s the perfect sweet treat for family gatherings, BBQs, and even picnics!
- They are packed with mix-ins.
- You can make these cookies large like the Crumbl ones, or a bit smaller to serve crowds.
Key Ingredients
Here are the ingredients you will need to make these easy cookies. Scroll down to the recipe card for full ingredient measurements.
- Butter– You can use salted or unsalted butter for this recipe, as long as it’s softened.
- Brown and granulated sugar– Using both brown sugar and white sugar helps create cookies that are soft in the center and crunchy on the outside.
- Egg– Use a large egg at room temperature.
- Vanilla extract– Vanilla extract really elevates this cookie!
- Flour– All-purpose flour works great for this recipe.
- Oats– Use old-fashioned oats for these cookies, but feel free to use quick oats, just know that the texture will change a bit. If you love a chewy oat cookie, try my Crumbl oatmeal chocolate chip cookies or these glazed oatmeal cookies too.
- Cinnamon– Just a dash of cinnamon will elevate these cookies.
- Baking soda– Baking soda adds height to these cookies.
- Salt– This recipe uses a bit of salt in the cookie dough. Then tops the cookies with flakey sea salt on top.
- Chocolate chips – Use good quality semi-sweet chocolate chips for the best-flavored cookies. Of course, you can use milk chocolate or even white chocolate chips depending on the craving.
- Pecans– Cowboy cookies are made with pecans but you can use a nut of your choice here. Pecan lovers, my brown butter pecan chocolate chip cookies are calling your name.
- Coconut flakes– I used sweetened coconut flakes for this recipe and toasted them first. If you love coconut, you’ll also love my coconut white chocolate cookies.
How to Make Cowboy Cookies
- Cream the butter and sugars. Preheat the oven to 350F and line 2 baking sheets with parchment. Cream the butter, brown sugar and granulated sugar, then add the egg and vanilla and mix for about 3 minutes until light and fluffy.
- Add the dry ingredients. Add the flour, oats, cinnamon, baking soda and salt, and mix just until the flour disappears, scraping the sides as you go.
- Add the mix-ins. Add the chocolate chips, chopped pecans and toasted coconut to the dough.
- Fold it all together. Fold until the mix-ins are evenly spread through the dough. Every bite should get a little of everything!
- Scoop and top. Scoop 10 equal dough balls with a large cookie scoop and place them on the baking sheets. Top with extra coconut, pecans and chocolate chips.
- Bake and cool. Bake for 10 minutes. They will look underdone, and that’s what you want! Let them cool fully on the sheet so the residual heat finishes the centers, then enjoy with a glass of milk.
Expert Tips
- Toast the coconut first. A few minutes in a dry pan or the oven turns sweetened coconut golden and nutty. Keep an eye on it, it goes from golden to burnt fast!
- Use old-fashioned oats. They give the cookies that hearty chew. Quick oats work but make a softer, flatter cookie.
- Cream for the full 3 minutes. Light, fluffy butter and sugar is what keeps these cookies soft in the middle.
- Save some mix-ins for the top. Pressing extra pecans, coconut, and chocolate chips on the dough balls gives you that bakery look.
- Don’t overbake. Pull them at 10 minutes, even if they look underdone, and let them cool fully on the sheet.
- Want thinner cookies? Press the dough balls to about 1 inch thick before baking!!
Crumbl Cowboy Cookies FAQs
Store cowboy cookies in an airtight container at room temperature for up to 5 days, with a slice of bread in the container to keep them soft and chewy. They also keep in the fridge for up to a week. Let them come back to room temperature, or microwave them for 5 to 10 seconds, before enjoying.
Yes! Freeze baked cowboy cookies in an airtight container for up to 3 months. Thaw them in the fridge overnight, or microwave them for a few seconds and enjoy.
Of course! For catering-sized cowboy cookies, scoop 10 large dough balls and split each one in half to get 20. Bake for 8 to 9 minutes, then let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Nope! Cowboy cookie dough doesn’t need any chilling, so you can scoop and bake right away. That’s one of my favorite things about this recipe.
Yes. Swap the pecans in cowboy cookies for walnuts or another nut you love, and you can leave out the coconut or replace it with more chocolate chips. The cookies will still be chewy and loaded.
More Crumbl Copycat Cookies
If you baked these cowboy cookies, saddle up and tell me how they went! Leave a ⭐ star rating and a comment below, and let me know if you think they beat Crumbl too. Happy baking!!
Crumbl Cowboy Cookies Copycat
Ingredients
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup old fashioned whole rolled oats
- 1 cup AP flour
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips or chunks, extra for topping
- 1/2 cup pecans chopped up, extra for topping
- 1/4 cup sweetened coconut flakes toasted, extra for topping
Instructions
- Preheat the oven to 350F, then line a baking sheet with parchment paper and set aside.
- Cream the butter brown sugar, and granulated sugar together until combined. Add in the egg and vanilla and mix for about 3 minutes until light and fluffy.1/2 cup butter, 1/3 cup brown sugar, 1/3 cup granulated sugar, 1 tsp vanilla extract, 1 egg
- Mix in the flour, oats, cinnamon, baking soda, and salt, making sure to scrape the sides until the mixture is combined. Fold in the chocolate chips, pecans, and toasted shredded coconut.1 cup old fashioned whole rolled oats, 1 cup AP flour, 1/4 tsp cinnamon, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup semi sweet chocolate chips, 1/2 cup pecans, 1/4 cup sweetened coconut flakes
- Using a large cookie scooper, scoop out 10 equally sized cookie dough balls, place them on the prepared baking sheet, top with a bit more shredded coconut, press a few pieces of pecans on top as well as some chocolate chips, and bake them in the preheated oven for 10 minutes.
- Make sure to not overbake them so they stay soft and gooey! The cookies will seem underdone, but allow them to cool down fully before enjoying them, letting the residual heat bake them in the center.
Notes
How to store these cookies
These cookies can be stored in an airtight container at room temperature for up to 5 days. I like to add a slice of bread to the container to keep them soft. You can also store them in the fridge in an airtight container for up to a week. Make sure to let them get back to room temperature or microwave them for 5-10 seconds before enjoying them to get that ooey-gooey deliciousness! NOTES: These cookies will be a bit on the thicker side, if you want them thinner, press down on the cookies to about 1 inch in thickness before baking.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These have quickly become a household favorite. We tend to throw in some M&Ms to add some color and celebrate the different holidays. Thank you so much!
Made these for a coworkers bday, and everyone is obsessed. Those we did not care for either pecans or coconut, really raved about these cookies.
I enjoyed how they arent crazy sweet. I used this recipe to make 16 even sized cookies, and they came out amazing. Cannot wait to make the rest of the crumbl-like recipes.
Thank you!
You’re welcome!
I used this recipe and made over 150 cookies for a friend’s wedding.
As always, Chahinez’s recipe did not disappoint!
Loving the lucky charm cookie dough, I chose to use only brown sugar, and I did increase the amount of salt, just a personal taste preference.
I can’t say enough wonderful things about lifestyleofafoodie.com’s recipes!!!
The best ever
Thank you!
I loved this so much I had to make it twice! I can’t wait to bring it in to work to share with everyone. These are now my new favorite indulgence, and they’re just as you promised, better than crumbl!
That’s awesome! Thank you for the kind words!
These were very good!
Thank you!
These were SUPER easy and fast to make, and some of the best cookies I’ve had in a long time. The balance of ingredients is absolutely perfect!
Thank you so much!!