Cowboy Cookies
User Reviews
4.9
Cowboy Cookies
Description
Cowboy Cookies feature a dough made from butter creamed with light brown and granulated sugars, balanced by flour, ground cinnamon, baking soda, and salt. Vanilla and egg enrich the batter. Rolled oats lend chewiness while sweetened coconut flakes add a moist, sweet texture. Pecans contribute a nutty crunch and semisweet chocolate chips provide pockets of melted sweetness.
The dough is refrigerated before baking to firm its texture, which helps maintain shape and produces a denser, chewy cookie. Baking at 375°F for 8 to 10 minutes allows the cookies to develop lightly browned edges with soft centers. Cooling briefly on baking sheets prevents breakage before transferring to wire racks.
Measurements for flour by weight help avoid dryness, a common issue. Options include substituting nuts or chocolates to suit preferences. Using toasted pecans enhances nutty flavors. Sweetened coconut is important for moisture retention and texture.
Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened (113g, unsalted
- ⅔ cup light brown sugar 147g, packed
- ⅓ cup granulated sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup rolled oats 112g, old-fashioned
- 1 cup semisweet chocolate chips (180g)
- ¾ cup sweetened coconut flakes (90g)
- ¾ cup pecans 90g, chopped
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium speed until light and fluffy, about 3 minutes.
- Reduce the speed to low. Add the vanilla and egg, and beat until well mixed, about 1 minute. Stop and scrape down the bowl. Add flour mixture. mix until almost combined, then scrape the bowl down again.
- Mix in the oats, chocolate chips, coconut, and pecans. Cover and refrigerate the dough for 1 hour or up to 24 hours.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Using a 2 tablespoon-scoop, scoop the dough into balls and place about 2 inches apart the baking sheets.
- Bake for 8 to 10 minutes, or until the cookies are golden around the edges but still soft in the center. Let the cookies cool on baking sheets for 1 to 2 minutes, then transfer to a wire rack, and let cool completely.
Notes
- Measure flour by weight for accuracy to avoid dry or crumbly cookies.
- Toasted pecans add more nutty flavor; various toasting methods are available.
- Nuts can be substituted or omitted according to preference.
- Alternative chocolate chips like bittersweet, milk, or white chocolate may be used.
- Use sweetened coconut flakes to maintain moisture and proper cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 85mg | 4% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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