You're going to love Christmas Cowboy Cookies! Grab a bag of holiday-coloured M&M's and let's get baking!
This Christmas Cowboy Cookies recipe is adapted from my recipe for classic cowboy cookies. I made half a batch and also made them a bit smaller.
If you want to go big, you can use the original recipe and just add in the red and green M&M's. Either way, you're gonna love these cookies!
why you'll love this recipe
- simple ingredients and no fancy equipment is required
- you can adapt this recipe for any season! Use Valentine's M&M's in February and so on!
- this is a sturdy cookie to make for bake sales and gift boxes. They will ship and package well.
ingredients & substitutions
For a full list of ingredients, see the recipe card at the bottom of this page.
- butter & eggs - should both be at room temperature.
- chocolate chips - use your favourite dark, milk chocolate or white chocolate chips
- pecans - or walnuts can be used in this recipe or a mix of both!
- brown sugar - I like to use light brown sugar in this recipe
- rolled oats - I use quick oats in this recipe. If you're out, you can use large oats, but pulse them two or three times in a food chopper or food processor first to break them down.
- coconut - I use sweetened flaked coconut. You could easily use unsweetened because these cookies have a lot of sweetness already!
This recipe comes together pretty quickly. You can use a stand mixer, hand mixer or you could even mix these cookies by hand if you wish.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Start by mixing together the flour, baking powder, baking soda, cinnamon salt. Stir until well-combined and set aside.
Be sure to fluff up your flour before scooping it into your measuring cup with a spoon. Scoop it in and level it off with a knife.
Next, add butter to mixing bowl and beat it for one minute until it's smooth. The butter should be softened at room temperature. If the butter is too soft, the cookies will spread too much.
Add in both granulated sugar and brown sugars and beat until it's nice and fluffy.
Add in eggs one at a time, mixing well after each addition. Use a spatula to wipe down the side of your bowl often.
Gradually add in the flour mixture using one-half cup at a time. Stir just until combined.
Add in rolled oats and give them a quick stir just until combined.
Next, add in the pecans, chocolate chips, red and green M&Ms and coconut. (You may want to mix these ingredients in by hand as the batter will be quite thick. A stand mixer can easy handle it, but the dough might be too thick for a smaller hand mixer).
Drop the batter by heaping tablespoon onto a parchment paper-lined baking sheet.
Bake in 350°F oven for 12 to 14 minutes. The edges will be lightly browned and the cookie will still be a bit soft when you take them out of the oven.
They will continue to bake as you let them sit on the cookie tray for two to three minutes.
Transfer baked cookies to a wire cooling rack and enjoy!
storage & freezing instructions
Several sources stated that Cowboy Cookies got their name from the days when cowboys would enjoy cookies out on the trail. These would be the ideal cookie for the trail, or backpacking or hiking. They travel well and are so filling!
Yes! Store them in a freezer-safe container for up to two months. You can also freeze the dough and bake them later. Measure cookies using a ¼ cup scoop, place the balls on a flat baking sheet in the freezer for 30 minutes, then place them in Ziplock freezer bags. You will need to add a few extra minutes to the baking time.