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Loaded Cranberry Pecan Cowboy Cookies

Thick, chewy oatmeal cookies packed with chocolate chips, toasted pecans, sweet coconut, and tart dried cranberries.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon optional
The Mix-ins
  • 2 cups rolled oats old-fashioned
  • 1 cup semi-sweet chocolate chips
  • 0.75 cup pecans chopped and toasted
  • 0.75 cup shredded coconut sweetened
  • 0.75 cup dried cranberries

Equipment

  • Large mixing bowl
  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, followed by the vanilla extract.
  5. Gradually mix in the flour mixture on low speed until just combined.
  6. Fold in the rolled oats, chocolate chips, pecans, coconut, and cranberries by hand until evenly distributed.
  7. Scoop rounded tablespoons of dough onto baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are golden brown but centers are still soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

To toast pecans: Bake on a sheet at 350°F for 5-7 minutes until fragrant. Watch closely so they don't burn.