Cowboy Cookies
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Cowboy Cookies
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My cowboy cookies are thick, chewy and packed with chocolate, pecans, and coconut for the perfect mix of textures. A must-bake for cookie lovers!
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Ingredients
- 1 cup unsalted butter melted and slightly cooled (2 sticks)
- 1 cup packed brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk adds richness and chewiness
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ¾ cups all-purpose flour
- 1 cup rolled oats note: not quick or instant
- ¾ cup unsweetened shredded coconut
- ¾ cup semisweet or dark chocolate chips
- ¾ cup Chopped Pecans substitute walnuts, almonds, or hazelnuts
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Instructions
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract and mix until fully combined.
- Sprinkle the salt and baking soda over the wet mixture, stirring to distribute evenly. Add the flour, mixing until just combined. Stir in the oats, shredded coconut, chocolate chips, and pecans until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 3 hours (or overnight for best results). This step is crucial for a chewy texture and deeper flavor.
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper. Using a #20 cookie scoop (2-3 tablespoons per cookie) and portion the dough into evenly sized balls. Space them at least 2 inches apart.
- Bake for 12–15 minutes, or until the edges are golden and the centers look just set. If you prefer crispier cookies, bake an additional 2–3 minutes.
- After 10 minutes, check the cookies. If they’ve spread too much, gently reshape them using a metal ring or the edge of a spoon for a neater appearance.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cold dough prevents excess spreading and deepens the cookie flavor. If you’re short on time, freeze the dough balls for 30 minutes instead.
- Unlike softened butter, melted butter creates dense, chewy centers instead of light, cakey cookies.
- The yolk adds fat and richness, making the cookies extra chewy and preventing them from drying out
- Ovens have hot spots! Halfway through baking, rotate the pan 180° to ensure that all cookies bake evenly and don’t get lopsided
- If your cookies come out slightly misshapen, don’t panic! While they’re still warm, use the
- to gently push in the edges and make them perfectly round.
- Cold dough prevents excess spreading and deepens the cookie flavor. If you’re short on time, freeze the dough balls for 30 minutes instead.
- Unlike softened butter, melted butter creates dense, chewy centers instead of light, cakey cookies.
- The yolk adds fat and richness, making the cookies extra chewy and preventing them from drying out
- Ovens have hot spots! Halfway through baking, rotate the pan 180° to ensure that all cookies bake evenly and don’t get lopsided
- If your cookies come out slightly misshapen, don’t panic! While they’re still warm, use the back of a spoon or a round cookie cutter to gently push in the edges and make them perfectly round.
Nutrition Information
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Calories
359kcal
(18%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
48mg
(16%)
Sodium
138mg
(6%)
Potassium
166mg
(5%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
350IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18large cookies
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 138mg | 6% |
| Potassium | 166mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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