Cowboy Cookies
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
24 cookies
-
Calories
242 kcal
-
Course
Dessert
Cowboy Cookies
Description
Cowboy Cookies combine several ingredients for texture and flavor, including oats and shredded coconut, which add chewiness without dominating the taste. The dough incorporates both white and semi-sweet chocolate chips along with chopped walnuts or pecans for added richness and variety in each bite. Baking at 375 degrees ensures the cookies have lightly browned edges while remaining thick and slightly soft in the center. Finishing with a sprinkle of coarse sea salt brings a subtle contrast to the sweet dough and chocolate.
These cookies are large and thick, so spacing them on the baking sheet allows even cooking without flattening. Their chewy texture makes them good for on-the-go snacking or as a sweet finish to a casual meal. They can be enjoyed fresh or later, as the coconut and oats help maintain softness.
For thinner and chewier cookies preferred by some, smaller scoops of dough can be baked the same amount of time. Reserving some chocolate chips to press on top before baking creates a more even distribution and a visually appealing presentation. Omission of coconut or oats is possible but will alter the chewiness.
Ingredients
- 3 cups flour
- ⅔ cup rolled oats old fashioned
- ⅔ cup coconut shredded
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 cup chocolate chips or 1/2 cup semi sweet + 1/2 cup milk chocolate, semi-sweet
- 1 cup white chocolate chips
- 2 teaspoons coarse sea salt or sea salt flakes
- ⅔ walnuts roughly chopped, or pecans
Instructions
- Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
- In a medium bowl whisk together flour, oats, shredded coconut, baking powder, baking soda, and salt.
- In a large bowl cream together butter and sugars.
- Mix in eggs and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in half of the chocolate chips and the chopped nuts.
- Use a large cookie scoop (I use an ice cream scoop!) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet. (yes, they are large, make sure you leave plenty of space between)
- Gently press remaining chocolate chips into the cookie dough mounds being cautious not to flatten the mounds.
- Bake for 9-11 minutes until cookies begin to brown just around the very edges. Remove from oven and immediately sprinkle sea salt over the tops of the cookies (I'm pretty generous with my sea salt but go with your gut).
- Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
Notes
- Reserve some chocolate chips to press on top of cookie dough for even distribution and an appealing look.
- Oats and shredded coconut contribute chewiness; omitting them will change texture but recipe will still taste good.
- For chewier, thinner cookies, use smaller dough scoops and bake as directed.
- Cookies are best enjoyed with a slightly underbaked center, but baking longer will yield a firmer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 184mg | 8% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
