This Single-Serve Cowboy Cookie recipe makes two large, chewy cookies filled with warm cinnamon and the classic cowboy-cookie mix-ins. Each cookie is packed with oats, shredded coconut, chopped pecans, and chocolate chips for the ideal balance of texture and sweetness. Baked as a small batch, these cookies are perfect when you want a satisfying, chewy treat without making a full dozen.
⭐ Why I Love It
- Chewy and loaded: Rolled oats, shredded coconut, pecans, and chocolate chips give every bite the signature cowboy cookie chew and crunch.
- One-bowl, no mixer: This is a simple, hand-mixed recipe that requires just one bowl and minimal prep—great for quick baking.
- Perfect small batch: The recipe yields two large cookies, ideal for one or two people who want a fresh-baked treat without leftovers.
🥘 Ingredients
- Unsalted butter — 2 tablespoons (softened to room temperature)
- Light brown sugar — 2.5 tablespoons, packed
- Granulated sugar — 1 tablespoon
- Large egg yolk — 1 (about 18 g)
- Vanilla extract — 1/4 teaspoon
- All-purpose flour — 5 tablespoons (spooned and leveled)
- Kosher salt — 1/8 teaspoon
- Baking soda — 1/8 teaspoon
- Baking powder — 1/8 teaspoon
- Ground cinnamon — 1/4 teaspoon
- Rolled oats — 2 tablespoons
- Shredded sweetened coconut — 2 tablespoons
- Chopped pecans — 2 tablespoons
- Chocolate chips — 2 tablespoons
See the recipe card below for exact measurements and full instructions.
🔪 How to Make a Single-Serve Cowboy Cookie
This small-batch Single-Serve Cowboy Cookie is straightforward: combine the wet ingredients, add the dry, fold in the mix-ins, chill briefly, then bake. No mixer required.
Step 1: In a medium bowl, stir together the softened butter and both sugars until smooth.
Step 2: Mix in the egg yolk and vanilla until evenly incorporated.
Step 3: Stir in flour, baking soda, baking powder, cinnamon, and salt until combined.
Step 4: Fold in oats, coconut, pecans, and chocolate chips.
Step 5: Chill the dough in the fridge for 10–15 minutes while the oven preheats. Scoop into two large balls (about 1/3 cup each) and place on a parchment-lined baking sheet.
Step 6: Bake at 350°F for 12–15 minutes, until the edges are set and the centers are just set. Let the cookies rest on the warm baking sheet for about 10 minutes so they finish cooking and firm up.
💭 Recipe Tips
- Softened butter: Use butter at room temperature so it creams easily—if needed, soften briefly in the microwave but do not melt.
- Chill briefly: A short chill helps control spread and improves texture for these large cookies.
- Don’t overbake: Remove when edges are set and centers are slightly soft; they will finish setting on the baking sheet and remain chewy inside.
- Measure flour correctly: Use the spoon-and-level method for accuracy—spoon flour into the cup and level with a knife.
👩🍳 Recipe FAQs
Using a single egg yolk keeps the batch small and helps create a fudgy, slightly gooey center. If you have an extra egg white, you can save it for another recipe.
Fluff the flour, spoon it into the measuring cup, then level the top with a knife. This prevents compacting flour into the cup and avoids over-measuring.
Yes. Swap pecans for walnuts, coconut for dried fruit, or use different chocolate. Keep the overall amount of mix-ins similar for best results.
🍫 Related Single-Serve Cookie Recipes
- Single-Serve Brownie Cookies (Small Batch)
- Single-Serve Coffee Cake Cookies (Small Batch)
- Single-Serve Thin Mint Cookies (Small Batch Copycat)
- Single-Serve Oatmeal Raisin Cookie (Small Batch)
My debut cookbook is available now: A Little Something Sweet includes 75 single-serve recipes and makes a great gift for home bakers. Order details are available on the cookbook page.
Recipe
Single Serve Cowboy Cookie (Small Batch)
This small-batch Single-Serve Cowboy Cookie makes two large, chewy cookies bursting with cinnamon, oats, coconut, pecans, and chocolate chips—perfect for a quick, satisfying dessert.
- 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
- 2.5 tablespoons (32.5 g) packed light brown sugar
- 1 tablespoon (12.5 g) granulated sugar
- 1 large egg yolk (18 g)
- 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) rolled oats
- 2 tablespoons (10 g) shredded sweetened coconut
- 2 tablespoons (15 g) chopped pecans
- 2 tablespoons (25 g) chocolate chips
Instructions
- Preheat: Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream: In a medium bowl, stir the softened butter and both sugars until combined. Add the egg yolk and vanilla and mix until smooth.
- Combine: Stir in the flour, baking soda, baking powder, salt, and cinnamon until incorporated. Fold in oats, coconut, pecans, and chocolate chips.
- Chill: Refrigerate the dough for 10–15 minutes while the oven preheats to reduce spread.
- Scoop: Form two large dough balls (about 1/3 cup each) and place them on the prepared baking sheet. Press a few extra chips on top if desired.
- Bake: Bake 12–15 minutes, until edges are firm and centers are just set.
- Cool: Let cookies cool on the baking sheet for about 10 minutes so they finish baking and set up, then transfer to a rack to finish cooling.
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