We shared these Texas Cowboy Cookies on the site a few years ago, but we love them so much, that we thought it was a good idea to remake and reshoot them for you guys. Emphasis on the remake part, just so we could re-eat them. The recipe comes from Rachel’s family and I’m super excited I was able to revisit it for the site!
The first thing we need to do is combine the dry ingredients.
In a separate bowl, cream together the butter and sugars. Then add the eggs, one at a time, and stir in the vanilla extract. Those are the “wet” ingredients.
We’re then going to add the dry ingredients we combined early. Add it in parts and stir until just incorporated after each addition.
Finally, you can stir in the chocolate chips, oats, coconut and pecans at the very end. Mix until evenly combined.
Scoop out the dough using a small ice cream scoop onto baking sheets lined with parchment paper. Place about 6 mounds onto each baking sheet, giving enough space so that they spread and don’t bake together.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely. Cookies can be store in an airtight container at room temperature for up to 4 days. Enjoy!
