These better than 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 mouth feel ever!
Since you are here, make sure to check out this classic chocolate chip cookie recipe, this oatmeal chocolate chip cookie recipe, these brown butter pecan chocolate chip cookies, these glazed oatmeal cookies, as well as this Crumbl mom’s cookie recipe.
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 make a copycat recipe… 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. So without further ado, let’s make them!
Why you need to make this recipe!
- This recipe requires no chilling.
- It’s the perfect sweet treat for family gatherings, BBQs, and even picnics!
- They are packed with mix-ins.
- These cookies can be made large like the crumble ones or made a bit smaller as well to serve crowds.
Ingredients for these better than Crumbl cowboy cookies!
Here are the ingredients you will need to make these easy cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for this recipe as long as it’s softened butter.
- 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– The vanilla extract helps elevate this cookie a lot!
- 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.
- Cinnamon– Just a dash of cinnamon will elevate these cookies.
- baking soda– The baking soda will add some 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.
- Coconut flakes– I used sweetened coconut flakes for this recipe.
How to make the best cowboy cookies
This is how you can make cowboy cookies. Make sure to scroll down to the recipe card for the full recipe!
- Line 2 large baking sheets with parchment paper
- Cream butter, brown sugar, and granulated sugar until smooth.
- Add in the egg and vanilla and mix again until combined.
- Add in the flour, oats, baking soda, and salt and mix just until the flour mixture disappears.
- Fold in the chocolate chips, chopped pecans, and toasted cocoanut.
- Scoop out the cookie dough with a large cookie scooper and place on a baking sheet.
- Bake the cookies on the prepared baking sheets in the preheated oven, let them cool down on a wire rack, and enjoy these warm cookies with a glass of milk!
Frequently asked questions – FAQ
How to store Crumbl cowboy cookies?
These cookies can be stored in an airtight container at room temperature for up to 5 days. I like to add a pice of bread to the container with the cookie to keep them extra soft and chewy.
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!
CAN I FREEZE THESE COOKIES?
You can also store them in the freezer in an airtight container for up to 3 months. Let them thaw in the fridge overnight or just pop them in the microwave for a few seconds and enjoy!
CAN I MAKE CATERING-SIZED COOKIES FOR THIS RECIPE?
Of course! I have tried making catering-sized mom’s recipe cookies and they worked great.
Instead of making 10 large cookies, go for 20 smaller ones. If using a large cookie scooper, scoop out 10 equally sized cookie dough balls then split them in 2 to have 20. Bake in the preheated oven for 8-9 minutes then let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
Better than Crumbl cowboy cookies recipe
Better than Crumbl Cowboy Cookies
Ingredients
- ½ cup butter softened
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 cup old fashioned whole rolled oats
- 1 cup AP flour
- ¼ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips or chunks, extra for topping
- ½ cup pecans chopped up, extra for topping
- ¼ cup sweetened coconut flakes toasted, extra for topping
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement 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.½ cup butter, ⅓ cup brown sugar, ⅓ cup granulated sugar, 1 tablespoon 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, ¼ teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup semi sweet chocolate chips, ½ cup pecans, ¼ 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 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
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Teresa
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!!!