4.8 from 45 votes
Cowboy Cookies
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!
Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr
Servings:
28
cookies
Calories:
249 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter cut into tablespoon pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 2 cups rolled oats old fashioned
- 1 cup coconut toasted
- 1 cup pecans chopped, or candied pecans
- 1 1/4 cups chocolate chips semi-sweet
- sea salt optional, for sprinkling on cookies
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 28 cookies
Amount Per Serving
Calories 249
% 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.