You won’t find lotsa cookie recipes on this blog because I keep baking the same old ones again and again. Tried-and-tested and loved by all, my chocolate chip cookies and ginger cookies do not usually give me the opportunity to venture out of my comfort zone and try something new. But I yet had to find the perfect recipe for a thick, chewy cookie that does not spread much during baking.

And therefore I am pleased to share with you these chunky Cowboy Cookies, full of oats, chocolate chips and bits of pecan nuts. I’m not sure why they are called cowboy cookies. So far, all the material I have read has turned up nothing remotely linking these beautiful, chewy cookies to the guys we see on horseback in the wild wild west movies. Actually it is thought that the recipe was contributed by Former First Lady Laura Bush who submitted it to Family Circle’s cookie bakeoff during the 2000 presidential campaign. Instead of Mrs Bush’s recipe, I baked my cowboy cookies from an adapted version of the one I had bookmarked from Homesick Texan for a smaller batch.

Cookies can be tricky as many of my friends and readers have told me before. The secret of baking perfect cookies is not to keep them for too long in the oven. Unlike cakes and muffins, cookies are done within a shorter baking time. It is best to remove the cookie sheet from the oven as soon as the edges of the cookies are set but they are still puffy in the centre. As they cool to room temperature, the cookies will continue to bake on the hot sheets for a few minutes and this is important to gain the resulting soft, chewy texture. Do not wait for them to look completely done, else they will turn dry and brittle. I think it’s a good idea to check them after the initial 10 minutes to see if they need more time in the oven or if they are ready to be dunked in a glass of cold milk.



1/4 cup pecans, chopped

3tbs unsalted butter, room temperature

3 tbs light muscovado sugar

2 tbs dark muscovado sugar

1 medium egg, room temperature

1/4 cup all-purpose flour

3 tbs whole wheat flour

1/2 tsp baking powder

3/8 tsp baking soda

1/2 tsp cinnamon

1/8 tsp sea salt

1/2 tsp vanilla extract

1/2 cup rolled oats

2 tbs coconut powder

100g chocolate chips


  • Preheat oven to 350 oF. Cream butter, sugars and vanilla until smooth. Add egg and beat until light and fluffy.

  • Combine flours, baking powder, baking soda, cinnamon and salt. Add this to butter mixture and mix well.

  • Stir in oats, chocolate chips, coconut and chopped pecans. Freeze dough for about 30 minutes until firm.

  • Remove from refrigerator. Shape dough into walnut-sized balls and flatten each slightly into a 2-inch disc.

  • Place on cookie sheets lined with baking parchment and bake for 14-17 minutes. Makes about 12 large cookies.

Cookies, Thick & Chewy!