Cowboy Cookies
User Reviews
4.6
Cowboy Cookies
Description
Cowboy Cookies begin with creaming together room temperature butter and sugars to form a light base. Eggs and vanilla are added for moisture and flavor, followed by dry ingredients including all-purpose flour, salt, baking powder, and rolled oats which contribute chew and structure. The mixture is combined thoroughly to integrate the oats evenly.
Chocolate chips and chunks, shredded unsweetened coconut, and chopped pecans are folded in last, imparting rich chocolate, subtle coconut flavor, and nutty crunch. Cookie dough is portioned using a scoop for consistent size and spaced on baking sheets. Additional chocolate pieces pressed on top can improve visual appeal and chocolate intensity.
Baking for 13-15 minutes results in set but soft cookies; extending time yields crisper edges and deeper color. The cookies cool briefly on the baking sheet before transferring to wire racks to finish cooling, preserving moisture inside. The recipe makes approximately 36 cookies, providing a batch suitable for sharing or storage.
Calories are estimated and may vary based on ingredient brands. The cookies combine classic elements for a textured mouthfeel and rich flavor typical of the cowboy cookie style.
Ingredients
- 1 cup butter room temperature, salted
- 1 cup brown sugar 220 grams, packed
- 1 cup granulated sugar 200 grams
- 2 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour 260 grams
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 cups rolled oats (not quick oats) (270 grams)
- 1 cup milk chocolate chips 174 grams
- 2 cups semi-sweet chocolate chunks
- ½ cup coconut unsweetened, shredded
- ½ cup pecans chopped
- chocolate chips for topping, or chocolate chunks, extra
- sea salt for topping, flaked
Instructions
- Preheat the oven to 350º Fahrenheit. Line baking sheets with parchment paper or non-stick baking mats.
- In the bowl of a stand mixer, cream together the butter and sugars.
- Add the eggs and vanilla extract. Mix until light & fluffy.
- Add the flour, salt, baking powder and oats. Mix again, scraping the sides of the bowl as needed.
- Add the chocolate chips, chunks, coconut and pecans. Mix just until combined.
- Use a cookie scoop to scoop cookie dough onto the sheets, leaving two inches between the dough balls.
- Press a few extra chocolate chips or chunks into the tops of the cookies. This is optional, but it makes the cookies look pretty.
- Bake the cookies for 13-15 minutes or until the cookies are set. I remove mine before they get brown so that they stay soft. You can cook them slightly longer and let them get a little brown around the edges if you like a firmer cookie.
- Allow the cookies to cool on the pan for 3-4 minutes and then move them to a wire rack to cool completely.
- Store in an airtight container.
Notes
- Make about 36 cookies; one cookie is one serving for calorie estimates.
- Baking time affects texture: shorter baking yields soft cookies; longer baking creates firmer edges.
- Use rolled oats, not quick oats, for proper texture and chewiness.
- Extra chocolate on top is optional but enhances appearance and chocolate intensity.
- Calorie counts are approximate due to variability in ingredient brands and portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 91mg | 4% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
