Copycat Crumbl Cowboy Cookie
If you’re not familiar with Cowboy Cookies, they’re basically beefed up chocolate chip cookies, with the addition of oatmeal, pecans, coconut, and a dash of cinnamon.

Cowboy Cookies, as the name might suggest, are a regional delicacy. Legend has it Cowboy Cookies began their lives as an early generation energy bar, packed with high-calorie ingredients for the wrangler on the go.
In 2000, Laura Bush brought them to the main stage when her husband was running for president, and now Crumbl has brought them back to the forefront.
If you’re a fan of German Chocolate Cake, you’ll love these cookies, as they’re accented by the same ingredients. Also if you love cookies, because they’re just really good cookies.
Preparation time: 20 minutes
Baking time: 14-16 minutes
Cooling time: 10 minutes on the sheet pan, plus at least 20 more on a cooling rack.
Ingredients:

- ½ cup salted butter, softened
- ⅓ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup AP flour
- 1 cup Old Fashioned Oats
- ½ Tbsp cornstarch
- ¼ tsp cinnamon
- ½ tsp baking soda
- ½ cup semi-sweet chocolate chips
- ½ cup pecans, chopped
- ½ cup sweetened shredded coconut
- Pinch of flake salt, to top
Making the Cookie:
1. Preheat oven to 350°F. Line a large baking sheet with parchment.
2. Cream butter and sugars together.
3. Add egg and vanilla and mix thoroughly.




4. Measure dry ingredients together.
5. Add to butter and egg mixture and mix until combined.
6. Measure chocolate chips, coconut, and pecans. Place 1 tbsp of nut and chocolate mixture aside.



7. Mix the rest of the chocolate, coconut, and pecans into batter.
8. Refrigerate for 1 hour.
9. Form dough into 6 balls, well spaced on a parchment-lined sheet tray.




10. Top each dough ball with a sprinkle of flake salt and the reserved nuts and chocolate.
11. Bake for 14-16 minutes, removing them when the cookies are browning around the edge and just set on top.



12. Let cool on baking sheet for 10 minutes before removing.
Tips and Tricks:

- To soften butter quickly, fill a glass with boiling water and let sit for 15 seconds. Then pour out the water and turn the glass over with the stick of butter standing up in it. Leave for 2 minutes. Repeat as needed.
- Whole old fashioned oats work best for achieving the desired texture.
- Refrigerating your dough will keep the cookies from spreading as much.
- You can leave the cornstarch out, but it helps the cookies not to spread as much.
- If your cookies still spread more than you would like, particularly if they get thin crispy edges, you can always use the edge of a bowl to nudge them back together.
- Can keep in an airtight container on the counter for 3 days, in the fridge for 1 week, and the freezer for one month.
Variations:

- If you don’t have a convection oven, you’ll have more consistent baking if you bake the cookies for a little less time at a smaller size.
- You can sub unsweetened coconut, but the cookies will be slightly less sweet and a little bit drier.
- White chocolate chips, butterscotch chips, and toffee bits would all make nice additions to this cookie.
- You can brown the butter for an extra nutty flavor.

Crumbl Cowboy Cookie
Ingredients
Crumbl Cowboy Cookie Ingredients
- ½ cup salted butter, softened
- ⅓ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup AP flour
- 1 cup Old Fashioned Oats
- ½ tbsp cornstarch
- ¼ tsp cinnamon
- ½ tsp baking soda
- ½ cup semi-sweet chocolate chips
- ½ cup pecans, chopped
- ½ cup sweetened shredded coconut
- Pinch of flake salt, to top
Instructions
Making the Cookie:
- Preheat oven to 350°F. Line a large baking sheet with parchment.
- Cream butter and sugars together.
- Add egg and vanilla and mix thoroughly.
- Measure dry ingredients together.
- Add to butter and egg mixture and mix until combined.
- Measure chocolate chips, coconut, and pecans. Place 1 tbsp of nut and chocolate mixture aside.
- Mix the rest of the chocolate, coconut, and pecans into batter.
- Refrigerate for 1 hour.
- Form dough into 6 balls, well spaced on a parchment-lined sheet tray.
- Top each dough ball with a sprinkle of flake salt and the reserved nuts and chocolate.
- Bake for 14-16 minutes, removing them when the cookies are browning around the edge and just set on top.
- Let cool on baking sheet for 10 minutes before removing.