Cowboy Cookies. And they're BIG!

Posted on August 06, 2015 by Rebecca | 0 comments

When we were looking for a recipe to suit our suede color Cowboy Tan, we knew it had to be big. Cowboy-sized in fact!

After flicking through all of the obvious steak, ribs and general grill themed recipes, these huge cookies stood out as a meal in themselves. Perfect!

These cookies end up at a 4" diameter or a massive 12 inches around. With oats, chocolate chips, pecans and coconut, these cookies have enough oomph to satisfy any cowboy hunger.

With a total prep and cook time of just 30 minutes, when you turn out 36 of these massive cookies you'll be as popular as a chuck wagon cook at chow time!

We'd love to hear your comments or see photos of any of the recipes you try out. You can post them here or head over to our Facebook page and post to our timeline.


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 1½ cups packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened, flaked coconut
  • 2 cups (8 ounces) chopped pecans


    1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.
    1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
    1. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.
    1. For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.


    Along with these cookies, we think our Cowboy Tan suede color says a lot about the casual cowboy lifestyle. Click here to see the full suede collection.





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