Cowboy Cookies
Cowboy Cookies are my go-to when I want chunky cookies with that homemade vibe that are soft, chewy, and sweet. They're loaded with oats, chocolate chips, toasted coconut, and crunchy pecans in every bite, and the brown butter adds a nutty richness you don't get from regular cookies. I bake them for holiday cookie exchanges, Christmas trays, school bake sales, and potlucks because they travel well and both kids and adults love them. Store them at room temperature for up to 4 days or freeze for up to 3 months.
Ingredients
- 1 cup unsalted butter
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 ½ teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¾ cups old-fashioned oats
- ¾ cup shredded coconut
- ½ cup chopped pecans plus extra for topping
- 8 ounces semi-sweet chocolate chips
- Flaky sea salt optional
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Melt the butter in a small saucepan until it turns golden brown and smells nutty. Remove from heat immediately to avoid burning.1 cup unsalted butter
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth (about 2 minutes).1 ½ cups light brown sugar, ½ cup granulated sugar
- Add the eggs, egg yolk, and vanilla, and whisk until fully combined.2 large eggs, 1 large egg yolk, 2 ½ teaspoons vanilla extract
- In a separate bowl, mix the flour, baking soda, cinnamon, salt, oats, and coconut.2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 ¾ cups old-fashioned oats, ¾ cup shredded coconut
- Fold the dry mixture into the wet ingredients just until combined. Stir in the pecans and chocolate chips.½ cup chopped pecans, 8 ounces semi-sweet chocolate chips
- Scoop 2-inch balls of dough onto the prepared baking sheets, leaving about 2 inches of space.
- Bake one sheet at a time for 12 minutes, or until the edges are golden and the centers look slightly soft.
- Sprinkle with flaky sea salt, if desired. Let cool before serving.Flaky sea salt
Video
Notes
Here are my best tips for making perfect Cowboy Cookies every time.
- Watch the brown butter closely: Once it starts turning golden, it can burn in seconds. Take it out from the heat as soon as you smell a nutty aroma and see brown bits at the bottom.
- Use room temperature eggs: Cold eggs will seize up the browned butter and make the dough harder to mix. Let them sit out for 15 minutes before you start.
- Press extra pecans on top: Before baking, press a few extra pecan pieces into the top of each dough ball so they look loaded and bakery-style.
- Bake one sheet at a time: This helps with even baking and prevents the bottoms from browning too quickly.
- Don't overbake: The centers should look slightly underdone when you pull them out. They'll continue cooking on the hot baking sheet and firm up as they cool.
- Flash freeze for storage: Freeze the cookies on a baking sheet for 1 hour before transferring to containers so they don't stick together or lose their shape.
Nutrition
Calories: 297kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 43mgSodium: 114mgPotassium: 134mgFiber: 2gSugar: 22gVitamin A: 273IUVitamin C: 0.05mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!