Cowboy Cookies
User Reviews
4.8
45 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
50 mins
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Total Time
1 hr
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Servings
28 cookies
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Calories
249 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Cowboy Cookies
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Hearty oatmeal cookies made with brown butter, pecans, toasted coconut, and chocolate chips! This is the BEST Cowboy cookie recipe! Your friends and family will LOVE them!
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Ingredients
- 1 cup unsalted butter, cut into tablespoon pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups old fashioned rolled oats
- 1 cup Toasted Coconut
- 1 cup chopped pecans or candied pecans
- 1 1/4 cups semi-sweet chocolate chips
- Sea salt for sprinkling on cookies, optional
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge for 45 minutes so it can cool.
- In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
- Add the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in the oats, toasted coconut, pecans, and chocolate chips.
- Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
- Bake for 10 to 14 minutes or until cookies are golden brown around the edges but still a little soft in the center.
- Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
Notes
- If your dough is too warm, put it in the fridge for 30 minutes before you bake. You can chill the cookie dough for up to 72 hours.
- To toast the coconut, place flaked coconut on a baking sheet that has been lined with parchment paper or a Silpat. Spread out the coconut in an even layer. Bake for 5-7 minutes in a 350 degree F oven, stirring once, or until coconut is very light brown and toasted. Let cool before using.
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
132mg
(6%)
Potassium
124mg
(4%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
226IU
(5%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 132mg | 6% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
45 reviews
Excellent
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