Toasted Milk Chocolate Cowboy Cookies

These cowboy cookies may not have all the flashy glitz and glam of melty puddles of chocolate or colorful rainbow sprinkles, but they do have the most important WOW factor – the flavor. Don’t take this lightly when I say this may be my new flavor cookie on the blog. They’re loaded with all the right mix-ins – toasted coconut, toasted pecans, milk chocolate, AND toffee bits. It might sound like too much but when they call come together, it’s like how NSYNC is all in sync if you know what I mean. So don’t let that boring exterior fool you. These cookies are anything but!

What makes this the best cowboy cookie recipe?

Where do I begin? First and foremost, the base of the recipe is incredible on its own. Using a mix of both butter and shortening (I hope I didn’t lose you there) is what makes these cookies so special. We get the delicious flavor of butter but the shortening adds SO much richness! It also allows these cookies to say rich and moist for days. So don’t count these out for that one ingredient – we need to bring shortening back!

We’re also using quick oats in these cowboy cookies. Old fashioned oats are more traditional to the recipe, but I personally am not a fan. They’re just too clunky and chewy for my liking, so quick oats are a popular ingredient around here.

But most importantly are the mix-ins. Cowboy cookies typically have coconut, pecans, oats, and semisweet chocolate chips. However, for this recipe, I toasted the coconut and pecans before mixing them in and also use milk chocolate chips AND toffee bits.

It sounds like a lot, and I’m typically not a fan of lots of milk chocolate in my cookies, but it just works here. The balance of the toasty coconut and pecans paired with the sweet creaminess of the milk chocolate and crunch of the toffee?? It’s incredible. Finish these off with a pinch of flaky sea salt and you’ve booked your one-way ticket to flavor town.

process shot toasting shredded coconut and pecan halves

Cowboy Cookie Baking Tips

Here’s everything you need to know before you start baking these cookies:

Toasting – Keep a close watch on the coconut and pecans near the end of their toasting time. They can go from golden to burnt very quickly, so use your nose and eyes! You’ll be able to smell them right as they begin to toast.
Shortening – Don’t skip this! It’s the key ingredient to creating such a rich and chewy texture. They just aren’t the same if you opt for all butter.
Quick Oats – These tiny oats provide the best texture – a slight chew without being too clunky. For this reason, I don’t recommend swapping with old-fashioned oats.
Flour – As always, weigh your ingredients if you can. Otherwise, spoon the flour into your measuring cup and level off with a flat edge. Never scoop directly into the flour as this packs it down into the cup, leaving you with too much flour and dry cookies that don’t spread.
Mix-Ins – There are A LOT of mix-ins to incorporate into this dough, so take your time to ensure everything is evenly combined and no dry pockets of flour remain. Use a silicone spatula to mix and fold, taking care not to over work the dough. Using a really big bowl is key here!
Scoop – For the best results, use a large cookie scoop which holds 3 tablespoons of dough. This will provide those chewy edges and soft center.
Baking Pan – Avoid using a dark metal baking pan and use a light aluminum pan instead! Dark pans will over bake your cookies – leading to dark bottoms and a drier consistency.
Sea Salt – Don’t leave this out! The sea salt allows all the flavors to pop as it balances out the sweet milk chocolate and toffee.

overhead shot of toasted milk chocolate cowboy cookies

Cowboy Cookies FAQs:

Can cowboy cookies be made gluten-free?

Yes! Just swap the flour with a cup for cup gluten-free baking flour. I like Bob’s Red Mill (the blue bag) or King Arthur measure for measure. Also make sure to use certified gluten-free oats and gluten-free milk chocolate.

Can I use semisweet chocolate instead?

Feel free to use whatever kind of chocolate chips you have on hand! These would also taste great with semisweet or dark chocolate.

What can I replace the shortening with?

Nothing! It’s what makes these cookies so good so don’t skip it!

Can I substitute the nuts?

Sure, you can swap the pecans with any kind of unsalted nut! Sliced almonds, walnuts, peanuts, or cashews would taste great here.

Why did my cookies not spread?

See the baking tips above! It’s likely due to too much flour or overmixing.

Can I freeze the cookie dough?

Yes! Freeze the scooped cookie dough and store in a ziplock bag. These can bake straight from the freezer, just add about 5 minutes to the bake time.

How long do these cookies keep?

Due to the shortening, these cookies keep really well! Store in a container at room temperature and they’ll taste just as good on day 5.

For more easy cookie recipes, check out my:

Make sure to tag me @butternutbakery on Instagram and comment below if you make these Toasted Milk Chocolate Cowboy Cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!