Cowboy Cookies


  • 3/4 cup pecans
  • 2 cup Swany White all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups old fashioned rolled oats (do not use instant or quick oats!)
  • 1 1/2 cup semi sweet chocolate chunks or morsels
  • 1 cup shredded coconut, unsweetened or sweetened, whichever you prefer or have on hand


  1. Preheat oven to 350F
  2. Spread pecans on a baking sheet, toast in preheated oven stirring occasionally until fragrant and slightly darkened, about 10 minutes.
  3. Once cooled, roughly chop.
  4. Place shredded coconut on baking sheet, toast in oven until lightly brown about 5 minutes, stirring frequently. NOTE: keep a close eye on the coconut it will brown very quickly especially if sweetened!
    In a medium bowl whisk together flour, baking soda, baking powder, salt and cinnamon.
    In a large bowl cream together softened butter, and both granulated and brown sugars until light and fluffy.
  7. Add eggs one and time, mixing well after each.
  8. Add vanilla.
    With mixer on low, slowly add flour mixture until completely incorporated.
  10. Then add oats, chocolate, toasted pecans and coconut; mix on low or with a wooden spoon until just combined.
    Prepare a large rimmed baking sheet with silicone baking mat or parchment.
    Drop 1/4 cup of dough about 3 inches a part onto baking sheets.
  13. Place in preheated oven and bake for about 16 minutes, until edges are golden, rotating baking sheet halfway through.
    Allow cookies to cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.