Cowboy Cookies, aka Ranger Cookies, are a hearty yet soft and chewy oatmeal cookies with some nutty crunch, ooey-gooey chocolate chips, flakes of coconut, and fully loaded with flavor!


  • ½ cup butter softened, 1 stick
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups old fashioned oats
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ cup chocolate chips
  • ½ cup shredded coconut
  • ½ cup chopped pecans


  • Preheat oven to 350° F and line baking sheets with parchment paper.
  • In a large mixing bowl, add the softened butter and brown sugar and beat on medium speed for 2 minutes . You can also use the bowl of a stand mixer.
  • Add the egg and vanilla extract and beat until blended in. (scrape down the side if necessary)
  • Then add in the oats, flour, and baking soda and mix until just barely combined , being careful not to over-mix.
  • Next, add the chocolate chips, shredded coconut, and chopped pecans and gently stir them into the dough.
  • Using a cookie scoop or spoon, scoop out 1 ½ tablespoons of dough and place it on the baking sheets 2 inches apart.
  • Bake for 12-14 minutes or until the edges start to brown.
  • Allow the cookies to cool completely on the pan before storing them in an airtight container.


Store at room temperature for up to 4-5 days.

Use quick oats instead of old-fashioned oats if desired.

Use gluten free one-on-one flour like Bob’s Red Mill if needed.

Use semi-sweet chocolate chips, dark chocolate chocolate chips or milk chocolate chips.

Substitute walnut for pecans.

Add ½ cup of mini M&Ms or Reese’s Pieces if desired.

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