Cowboy Cookies
User Reviews
5
Cowboy Cookies
Description
This recipe for Cowboy Cookies uses a base of melted butter and packed brown sugar whisked together before incorporating eggs and vanilla extract for flavor and moisture balance. Dry ingredients including all-purpose flour, baking powder, baking soda, kosher salt, and old-fashioned oats are added next, mixing until just incorporated to avoid toughening the dough.
Chopped semisweet baking chocolate chunks, shredded coconut, and chopped pecans provide texture and varying flavors of sweet, nutty, and tropical notes. The dough is portioned by medium cookie scoops onto lined baking sheets and baked at a moderate temperature.
Baking until the edges develop a light golden color while leaving the centers slightly underbaked is key to achieving a soft, chewy texture. Cooling on the baking sheets before transferring helps cookies set properly. Variations in flour measurement and avoiding overbaking help control the final cookie texture.
Melt butter almost completely, then whisk to finish melting for better consistency.Measure flour by lightly spooning into the cup and leveling it to avoid packing.Use 1/4 teaspoon table salt if kosher salt is unavailable.Semisweet chocolate chips (12 ounces) can replace chopped baking chocolate.Overbaking results in crunchier cookies; watch baking time closely.Nutrition values provided are estimates and may vary.
Ingredients
- 3/4 cup butter melted¹
- 1 ½ cups light brown sugar packed
- 1 egg large
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 ½ cups old-fashioned oats
- 4 ounces semisweet baking chocolate chopped
- 1 cup coconut shredded
- 1 cup pecans chopped
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Add the melted butter and brown sugar to a large mixing bowl, and whisk until well-combined.
- Whisk in the egg, egg yolk, and vanilla until well-combined.
- Add the flour, baking powder, baking soda, and salt. Whisk in until just combined.
- Whisk in the oats just until incorporated.
- Add the baking chocolate, pecans, and coconut, and whisk in until combined.
- Drop by 1.5 tablespoon scoops (medium cookie scoops) 2 inches apart on prepared baking sheet.
- Bake 8-14 minutes. The cookies should be light golden brown at the edges but look underdone in the middle. This will help to keep them soft and chewy.⁵
Notes
- Melt butter almost completely, then whisk to finish melting for better consistency.
- Measure flour by lightly spooning into the cup and leveling it to avoid packing.
- Use 1/4 teaspoon table salt if kosher salt is unavailable.
- Semisweet chocolate chips (12 ounces) can replace chopped baking chocolate.
- Overbaking results in crunchier cookies; watch baking time closely.
- Nutrition values provided are estimates and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 171kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 92mg | 4% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 135IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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