by Sheryl

I’ve never been so happy with cookies my whole life! I mean these cowboy cookies are so addicting! They are so yummy, nutty, soft, and chewy. They taste and look like they are made in a fancy bakery. But boy, these are homemade cookies. And they’re pretty easy to make too. I love to experiment so I tried to substitute pecans with almonds and walnuts and they are as much as amazing. I toast the nuts too because toasting improves their texture and flavor, making them richer and crispier. And it’s a winner every time! One cookie is not enough, I always come back for more.


3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 ½ cups (3 sticks) butter, at room temperature
1 ½ cups granulated sugar
1 ½ cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)


Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Mix until incorporated.

Step 3: Place the butter in a separate large bowl, beat using at medium speed until smooth and creamy.

Step 4: Gradually add in the sugars, and beat thoroughly.

Step 5: Then, add the eggs one at a time. Make sure to add and beat each egg. Add in the vanilla.

Step 6: Whisk in the flour mixture until just combined. And stir in the chocolate chips, oats, coconut, and pecans.

Step 7: Scoop and place the dough 3 inches apart into the ungreased baking sheets.

Step 8: Place inside the preheated oven and bake for about 15 to 17 minutes until the edges are lightly browned. Then, rotate the sheets halfway through.

Step 9: When cookies are done, remove from the oven and transfer to a cooling rack. Cool completely. Serve and enjoy!

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