This Single-Serve Cowboy Cookie recipe yields two large, chewy cookies brimming with warm cinnamon and classic cowboy cookie mix-ins. Each cookie combines oats, shredded coconut, chopped pecans, and chocolate chips for a satisfying contrast of texture and sweetness. Baked in a small batch, these cookies are ideal when you want a single decadent treat without making a full batch.
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⭐Why I Love It:
- Chewy & Loaded – Rolled oats, shredded coconut, pecans, and chocolate chips deliver the classic chewy cowboy cookie texture and flavor.
- Easy One-Bowl Recipe – Minimal prep and common pantry ingredients come together in one bowl—no mixer required.
- Perfectly Portioned – Two large cookies are ideal for one or two people who want an indulgent treat without leftover cookies.
🥘Ingredients
- Unsalted butter — softened to room temperature (if using salted butter, reduce added salt).
- Light brown sugar — packed when measuring.
- White granulated sugar
- Egg yolk — keeps this a small-batch recipe and helps create a chewy, slightly fudgy center.
- Vanilla extract — for flavor.
- Ground cinnamon
- All-purpose flour — use the spoon-and-level method for accurate measurement.
- Baking soda and baking powder — the leavening agents to give the cookies lift.
- Kosher salt — balances the sweetness (if using table salt, use less).
- Chocolate chips — semisweet is classic, but any kind works.
- Chopped pecans — roughly chopped pecan halves add crunch.
- Classic rolled oats — provide chew and texture.
- Sweetened shredded coconut — adds a toasty-sweet note.
See the recipe card below for exact ingredient amounts and details.
🔪How to Make a Single Serve Cowboy Cookie
This small-batch cowboy cookie is quick and straightforward: mix the dough in one bowl, chill briefly while the oven preheats, then bake until edges are set and centers remain slightly soft.
Photo 1 – In a medium bowl, stir together softened butter and sugars until combined.
Photo 2 – Mix in the egg yolk and vanilla until smooth.
Photo 3 – Stir in flour, baking soda, baking powder, cinnamon, and salt until combined.
Photo 4 – Fold in oats, coconut, pecans, and chocolate chips.
Photo 5 – Chill the dough for 10–15 minutes while the oven reaches temperature. Portion the dough into two large balls (a 1/3-cup scoop works well) and place on a prepared baking sheet.
Photo 6 – Bake until the edges are firm and the centers are just set. Let the cookies cool on the baking sheet for at least 10 minutes so they finish setting up. Enjoy!
💭Recipe Tips
- Softened butter: Make sure the butter is at room temperature so it mixes easily. If you’re short on time, microwave briefly but avoid melting.
- Allow to cool on the baking sheet: Letting the cookies rest on the warm sheet for about 10 minutes lets them finish cooking and set properly.
- Don’t overbake: For a gooey but not raw center, remove the cookies when the edges are set and the tops are lightly golden; centers will continue to cook as they cool.
- Measure flour correctly: Use the spoon-and-level method to avoid packing too much flour into the cup, which keeps the cookies tender.
👩🍳Recipe FAQs
The single egg yolk keeps the recipe small and contributes to a chewy, slightly fudgy center. If you have a leftover egg white, it can be used in other recipes.
Fluff the flour, spoon it into the measuring cup, then level the top with a knife. This prevents over-measuring compared with scooping directly from the container.
Yes. Replace pecans with walnuts, swap coconut for dried fruit like cranberries, or use different chocolate types. Keep the total amount of mix-ins similar for best texture.
🍫Related Single Serve Cookie Recipes…
- Single Serve Coffee Cake Cookies (Small Batch)
- Single Serve Thin Mint Cookies (Small Batch Copycat)
- Single Serve Oatmeal Raisin Cookie (Small Batch)
- Single Serve Cowboy Cookie (Small Batch)
My debut cookbook is now available: A Little Something Sweet features 75 single-serve recipes and is available to order.
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Recipe
Single Serve Cowboy Cookie (Small Batch)
5 from 2 reviews
This Single-Serve Cowboy Cookie makes two large, chewy cookies packed with cinnamon, oats, coconut, pecans, and chocolate chips for a perfect small-batch indulgence.
- Author: Kathleen Hansen
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 2 large cookies
- Category: Cookies, Dessert, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- 2 tablespoons (28 g) unsalted butter, softened to room temperature
- 2.5 tablespoons (32.5 g) packed light brown sugar
- 1 tablespoon (12.5 g) white granulated sugar
- 1 large (18 g) egg yolk
- 1/4 teaspoon vanilla extract
- 5 tablespoons (40 g) all-purpose flour, spooned and leveled
- 1/8 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 2 tablespoons (12 g) classic rolled oats
- 2 tablespoons (10 g) sweetened shredded coconut
- 2 tablespoons (15 g) chopped pecans
- 2 tablespoons (25 g) chocolate chips
Instructions
- Prep – Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugars – In a medium bowl, stir softened butter with both sugars until combined. Mix in the egg yolk and vanilla until smooth.
- Add Dry Ingredients – Stir in flour, baking soda, baking powder, salt, and cinnamon until combined. Fold in oats, coconut, pecans, and chocolate chips.
- Chill Dough – Refrigerate the dough for 10–15 minutes while the oven preheats.
- Scoop Cookie Dough – Divide the dough into two large balls and place on the prepared baking sheet. Press a few extra chocolate chips on top if desired.
- Bake – Bake for 12–15 minutes (about 13 minutes is typical) until edges are firm and centers are just set.
- Cool and Enjoy – Let the cookies cool on the baking sheet for about 10 minutes so they finish cooking and set. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 large cookie
- Calories: 439
- Sugar: 28.2 g
- Sodium: 181.3 mg
- Fat: 24.9 g
- Carbohydrates: 49.8 g
- Fiber: 3.2 g
- Protein: 6 g
- Cholesterol: 122.8 mg