These straightforward cowboy cookies are quick, easy, and wonderfully old-fashioned. With a sweet aroma that is reminiscent of toffee and coconut macaroons, they are also totally irresistible. When fresh from the oven, these cookies are delightfully crispy on the outside and chewy on the inside. While their exterior crispness will soften as they are stored, cowboy cookies will keep well for a very long time. Also known as ranger cookies, I consider these essential when it comes to camping provisions.
Ingredients for Cowboy Cookies
- unsalted butter
- baker's sugar
- light brown sugar
- egg
- vanilla extract
- flour
- baking powder
- baking soda
- kosher salt
- rolled oats
- shredded unsweetened coconut
See recipe card for quantities.
Instructions
Heat the oven to 350 degrees F. In a large bowl, combine the unsalted butter (softened), baker's sugar, light brown sugar, egg, and vanilla extract.
In a separate medium bowl, combine the flour, baking powder, baking soda, salt, oats, and coconut.
Whisk the dry ingredients together gently and beat the wet ingredients together thoroughly.
Then add the dry ingredients to the wet ingredients and mix until everything is evenly combined.
Divide the cookie dough into small pieces and roll into balls. (I usually end up with around 20 to 22 in total.) Arrange them on an ungreased baking sheet about a couple of inches apart.
Bake for 12 to 14 minutes or until the cookies are golden brown around the edges.
Variations
Cowboy cookies can easily be embellished with a variety of tempting additions, such as nuts and/or chocolate. After combining the wet and dry ingredients, simply mix any such extras into the dough.
- With Nuts - add a half cup chopped pecans or almonds
- With Chocolate - add a half cup chocolate chips
Storage
Cowboy cookies will keep well for several days in an airtight container. They can also be frozen for at least a couple of months.
📖 Recipe
Cowboy Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup baker's sugar
- ½ cup light brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup rolled oats either quick or old fashioned
- ½ cup coconut shredded and unsweetened
Instructions
- Heat the oven to 350°F. In a large bowl, beat together the butter, baker's sugar, light brown sugar, egg, and vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, oats, and coconut.
- Add the dry ingredients to the wet ingredients and mix until everything is evenly combined.
- Divide the dough into small pieces and roll into balls. Place them on a baking sheet about two inches apart.
- Bake for 12 to 14 minutes or until the cookies are golden brown around the edges.
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