This large cowboy cookie without coconut will fill any cowboys stomach! A twist on your traditional cookie with cinnamon, white & regular chocolate, caramel bits and topped with sea salt. This recipe is very versatile and easy to swap in & out your favorite cookie mix-ins!
What are cowboy cookies?
Upon my research, it sounds like cowboy cookies originated in Texas and have many ingredients in them that can sustain cowboys. These cookies are sometimes called Ranger Cookies too.
After doing some more reading, these cookies became popular when Laura Bush made them for a bake off. Her recipe contains cinnamon-just like mine!
Ingredients in Cowboy Cookies:
Sugar – simple brown & white sugar.
Butter- salted butter, softened to room temp. I always forget to set out butter and defrost for a couple minutes in the microwave.
Eggs, Vanilla- use large eggs (farm fresh is best!) and vanilla extract.
Baking Soda, Baking Powder & Salt- very standard ingredients. I just use the off-brand.
Flour- use an all purpose flour. Or whatever your favorite flour is. I have used a bolted organic flour for these in the past and they tasted just as good.
Mix-ins! My favorite thing is to play with the added ingredients. I like to use 1 cup semi sweet chocolate chips and 1/2 cup white chocolate. Some brands of white chocolate do not taste good! Hersheys is a great option. Another option is caramel bits. However many times we just use half white chocolate and half semi sweet. Top the cookie dough with sea salt before putting in oven– it adds great taste and a nice touch.
This recipe was adapted from Rocking Bar H- she does have an option to add 2/3 cups walnuts or coconut. I have not tried those-but sounds good! Here is the original recipe- Rocking Bar H Cowboy Cookie recipe.
To make the best cowboy cookie without coconut- do NOT skip chilling the dough!
Trust me, you will end up with a flatter less tasty cookie if you skip this part! Chilling the dough creates the chewy texture and helps strengthen the flavor. Chill, covered, at least 2 hours- overnight is even better. You can learn more about why we chill cookie dough in this article.
Secret Ingredient in Cowboy Cookie Recipe
I personally think the cinnamon and white chocolate chips make this recipe so tasty.
Bigger is better!
I typically make a much smaller cookie, but using an ice cream scoop really does give these cookies a ‘fancier’ feel being that they turn out beautifully round and large. Each cookie should be about 3T of dough.
Can you freeze cowboy cookies?
Absolutely! I haven’t found a chocolate chip cookie you can’t freeze yet. There are 2 ways to freeze them – already baked OR just freeze the dough.
You could even flash freeze on a pan the cookie dough in 3 tbsp cookies, and then once frozen transfer to a gallon freezer bag. I like the slider bags so you can easily grab what you need and then slide shut. Hefty is my favorite brand- only kind we use in our freezer meal business.
Can I add coconut if I like it?
Absolutely! Our family does not like coconut, but there is an option in the recipe card to add your ‘mix ins’- 2/3 cup.
More cookie recipes to try
If you are a chocolate chip cookie enthusiast, try our cookies with vanillla pudding or our gooey chocolate chip cookie bars.
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Cowboy Cookies (without coconut)
Equipment
- 1 Mixer
- baking sheet
- spatula
- parchment paper optional
Ingredients
- 1 cup Salted butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 1-1/2 tsp baking powder
- 3-1/2 cups all purpose flour
- 1 cup semi sweet chocolate chips
- 1/2 cup white chocolate chips optional- can replace with more chocolate chips
- 1/2 cup caramel bits optional- can replace with more chocolate chips
- 2/3 cup walnuts or coconut optional- I do not add this.
- sea salt optional-for sprinkling on cookies
Instructions
- Mix together softened butter and sugars until light & fluffy. Can use a mixer.
- Beat in the eggs & vanilla until combined.
- next add salt, baking soda,Baking powder, cinnamon.
- Add flour slowly. Scrape edges of bowl if necessary.
- Mix in the chocolate chips, caramel, white chocolate and optional nuts by hand.
- let chill at least 2 hours in fridge, covered. This step is important!
- Use an ice cream scoop to scoop large cookies. (About 3T of dough per cookie) on greased baking sheet. 2-3 inches apart on sheet.Sprinkle tops of cookies with sea salt (optional)Bake at 350F for 10-12 minutes. Let rest 5 minutes before removing from pan.
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