Cowboy Cookie Mix

These cookies are big, bold, and packed with flavor—the kind of cookies you'd expect a cowboy to carry on the trail. And they taste even better than what you’ll find in cookie shops around town—for a fraction of the cost.

What makes Cowboy Cookies so special? It’s the combination of textures and flavors. They’re made with hearty oats, brown sugar, shredded coconut, crunchy pecan pieces, and premium chocolate chips—all tied together with a hint of cinnamon.

You can make them in regular size—three to four dozen—or go for the big ones, like the cookies you’d find in a fancy bakery. We’ll show you how to make giant 4-inch cookies that would sell for $4 to $5 each in the big city.

What are you going to do with all those cookies?

Don’t worry, you can make small batches all month long. This mix will keep fresh cookies on your counter whenever you need them. We’ll show you how.

This isn’t your everyday cookie mix.

Your Questions

How good are they? If you like chewy cookies with a little crunch and a lot of flavor, you’ll love these. The combination of oats, pecans, coconut, and chocolate chips makes for an unforgettable cookie.

Are they more sweet or more hearty? They’re a balance. You get sweetness from the brown sugar and chocolate, but the oats, pecans, and coconut give them a hearty, homemade feel.

Is there cinnamon in the mix? Yes, just a hint of cinnamon to bring out the richness of the brown sugar and chocolate.

Are they easy? Absolutely. With a stand-type mixer, just hit the button. They’re old-fashioned drop cookies. You only need to add butter and eggs.

How many cookies does the mix make? A lot! This is a big mix—over two pounds. You can get three to four dozen regular-sized cookies or up to 18 giant cookies.

What do you do with the extras? You’ll probably have extras, and that’s the best part. Freeze them and warm them up in the microwave for that fresh-baked taste. You can also freeze the dough and bake a few whenever you’re craving cookies.

Dennis Weaver

Recommended Uses

Make Giant Cookies

This package will make 18 giant-sized cookies, 4 to 4 1/2 inches in diameter, as large as the cookies you would buy in the specialty cookie shops.  These are as good, maybe better.  And with eggs and butter, maybe they'll cost you 75 cents instead of 4 or 5 dollars each.

Here's how to make them. You can use similar directions for many other cookies.

• Divide the dough into 18 mounds. We used a 1/2 cup ice cream scoop. They were about two inches in diameter and 1 1/2 inches tall. Flatten them to about 3/4 inches tall. In baking, they spread to 4 1/4 inches in diameter.
• Bake them as directed on the package. Because these are larger, we added another minute to the baking time.
• Get them off the baking sheet as quickly as you can. We like to lay a sheet of parchment paper on the baking sheet, grab the front corners, and drag the parchment paper with cookies off the pan and onto the rack.

Freeze the Dough for Later Use

This is fun! You can have fresh cookies all month from one mix.

• Mix the batter according to the directions. Instead of preparing the dough for baking, put the uniform-sized dough balls on platters and freeze them.
• Once frozen, place them in small zipper-type bags, six to a bag, and return them to the freezer for storage.
• When you're ready to make more cookies, remove however many frozen cookies you like from the freezer and let them thaw.
• Bake them according to package instructions.

See Angie's instructions below. If she gets in a hurry and bakes them before the frozen dough is completely thawed, she adds another minute or two to the baking time.

Thanks, Angie.

You'll make hearty cookies loaded with premium chocolate chips. Your kids will love them.