Cowboy Cookie Cake is a thick, chewy dessert packed with oats, chocolate chips, coconut, and crunchy nuts, all baked into one giant cookie. It has crisp golden edges and a soft, rich center that makes every slice irresistible. Perfect for parties, family gatherings, or whenever you want a bakery-style treat at home.
Why You’ll Love This Recipe
It combines the best flavors of a classic cowboy cookie in an easy-to-slice cake form.
The texture is perfectly chewy with just the right amount of crunch.
It’s simple to make with pantry-friendly ingredients.
Great for celebrations, birthdays, or casual desserts.
Easily customizable with your favorite mix-ins.
Bakes in one pan, making cleanup easy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips
1 cup shredded sweetened coconut
¾ cup chopped walnuts or pecans
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the rolled oats, chocolate chips, shredded coconut, and chopped nuts until evenly distributed.
Press the dough evenly into the prepared cake pan, smoothing the top with a spatula.
Bake for 25–30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
Allow the cookie cake to cool completely in the pan before slicing.
Servings and timing
Servings: 10–12 slices
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 15 minutes
Variations
Chocolate Lover’s Version: Add ½ cup white chocolate chips or dark chocolate chunks.
Nut-Free Option: Omit the nuts and replace with extra chocolate chips or oats.
Caramel Twist: Swirl ¼ cup caramel sauce into the batter before baking.
Peanut Butter Flavor: Mix in ½ cup peanut butter with the butter and sugars.
Festive Style: Add colorful sprinkles for birthdays or special occasions.
Storage/Reheating
Store the cookie cake in an airtight container at room temperature for up to 4 days.
For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
To reheat, warm individual slices in the microwave for 10–15 seconds to restore that fresh-baked softness.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer and less chewy. Rolled oats provide the best structure.
Can I bake this in a different pan size?
Yes. An 8-inch pan will make a thicker cookie cake and may require a few extra minutes of baking. A 10-inch pan will bake slightly faster.
How do I know when it’s done?
The edges should be golden brown, and the center should look set but still slightly soft. It will continue to firm up as it cools.
Can I make this dough ahead of time?
Yes. The dough can be covered and refrigerated for up to 24 hours before baking.
Can I leave out the coconut?
Absolutely. You can substitute with extra oats or chocolate chips.
Why is my cookie cake dry?
Overbaking is usually the cause. Remove it from the oven when the center is just set.
Can I double the recipe?
Yes. Double the ingredients and bake in a 9×13-inch pan. Adjust baking time to 30–35 minutes.
Can I decorate this cookie cake?
Yes. Once cooled, you can pipe frosting around the edges or write a message on top.
What type of chocolate chips work best?
Semi-sweet chips balance the sweetness perfectly, but milk or dark chocolate can also be used.
Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure your oats are certified gluten-free.
Conclusion
Cowboy Cookie Cake is a rich, chewy dessert that delivers bold flavor and satisfying texture in every slice. With its hearty mix-ins and soft center, it’s a crowd-pleasing treat that’s easy to prepare and even easier to enjoy. Whether you serve it plain or decorate it for a celebration, this cookie cake is sure to become a favorite in your kitchen.
Cowboy Cookie Cake is a thick and chewy dessert packed with oats, chocolate chips, coconut, and crunchy nuts, all baked into one giant cookie. With crisp golden edges and a soft, rich center, it’s perfect for parties, celebrations, or an easy bakery-style treat at home.
Total Time:1 hour 15 minutes
Yield:10-12 slices
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips
1 cup shredded sweetened coconut
3/4 cup chopped walnuts or pecans
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually mix dry ingredients into the wet mixture until just combined.
Fold in oats, chocolate chips, shredded coconut, and chopped nuts until evenly distributed.
Press dough evenly into prepared pan and smooth the top.
Bake for 25–30 minutes until edges are golden and center is set but slightly soft.
Cool completely in the pan before slicing and serving.
Notes
Avoid overbaking to maintain a soft, chewy center.
Quick oats can be used, but rolled oats provide better texture.
Refrigerate dough up to 24 hours before baking if desired.
Omit nuts for a nut-free version and add extra chocolate chips or oats.
Decorate with frosting once fully cooled for special occasions.
