Soft and chewy with deliciously crispy edges, these oatmeal cookies are packed with shredded coconut, pecans, chocolate chips, and M&Ms. Also called Ranger Cookies, Kitchen Sink Cookies, and Everything Cookies.
Recipe number THREE of the 12 Days of Christmas Cookies series. Woot woot!
Oatmeal Cookies are a staple in my family. And oatmeal cookies with M&Ms? Wellp. That’s the only way to make them as far as we’re concerned.
Today we’re packing a whole lot more than M&Ms in these cookies! Affectionately known as Cowboy Cookies (for who knows what reason? Seriously. I Googled.), you may have also heard these cookies called Ranger Cookies, Everything Cookies, or Kitchen Sink Cookies (because you add everything but the kitchen sink!). They are chock full of everything good: oatmeal, pecans, chocolate chips, coconut, and M&Ms.
In retrospect, I was a little sad that I didn’t add butterscotch chips. I definitely will next time. Save yourself the regret and toss in a handful or two when you make these ????.
No worries if you don’t though, these are excellent even without the butterscotch! Hearty, chewy, and full of texture, these cookies are perfect for any cookie plate this season. So let’s talk about all the goodness that’s happening in here:
At first bite, two things really stick out to me. First, the buttery flavor. One full cup of real butter (for the love of Pete, please don’t use margarine or a “buttery spread!”) and the brown sugar gives these cookies a really rich, almost toffee-like flavor.
Second, the crunchy pecans. Yum! That hits you like a texture train the moment you bite into one of these cookies, and I love it.
If you like chewy oatmeal cookies, you are going to go crazy over the coconut in this recipe! It makes these cookies extra, extra chewy. The perfect compliment to crunchy pecans and M&Ms 🙂
And omg, so much chocolate. Melty, smooth, deliciously sweet chocolate chips. I’ve recently made a switch to using Trader Joe’s chocolate chips in my baking, and let me just say it has made all the difference in the world. Their chips stay melty and soft longer, which I like better when I’m eating cookies. Plus, you can just taste the overall good quality of the chocolate, and that really affects the rest of the recipe.
Follow me on Instagram @somethingswanky and tag #swankyChristmasCookies so I can see all the cookies you’re baking this year!
- 1 cup (2 sticks) unsalted butter, cold
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups old-fashioned oats
- 3/4 cup pecans, roughly chopped
- 1/2 cup chocolate chips
- 1/2 cup M&Ms
- 1/2 cup shredded coconut
Preheat oven to 350ºF.
Using an electric mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the eggs and vanilla.
In a separate bowl, mix together the flour, baking soda, salt, baking powder, and oats. Mix dry ingredients into the wet until dough forms. Fold in the pecans, chocolate chips, M&Ms, and coconut.
Scoop by 1/4 cup onto an ungreased cookie sheet, leaving 2" in between each cookie. Bake for 12 minutes. Let cool on cookie sheet before transferring to wire rack.
Try my Grandma’s Monster Cookies next!
Be sure to check out these helpful Cookie Baking Hacks too!