Cowboy Cookies
User Reviews
4.9
Cowboy Cookies
Description
Cowboy Cookies start with creaming together softened salted butter with granulated and light brown sugars, leavened by baking soda and baking powder, and flavored with cinnamon and salt. Eggs and vanilla add moisture and aroma, followed by dry ingredients including all-purpose flour, rolled old-fashioned oats, and sweetened coconut flakes. Semisweet chocolate chips and toasted chopped pecans are folded in last, imparting chocolate richness and crunch.
Portioned as moderately sized dough balls, the cookies are baked at 350°F just until set, preserving a tender yet firm texture. The presence of oats and coconut contributes chewiness, while chocolate chips melt slightly and pecans add toasty crunch. The cinnamon adds a subtle warm note balanced by the overall sweetness from sugars and chocolate.
Toasting the pecans intensifies their flavor and adds a pleasant texture contrast. Adjusting oven temperature or flour quantity can help control cookie spread and height, accommodating personal preference for thickness versus crispness. Quick oats may be substituted for a less coarse texture, with a slight reduction in quantity to avoid dry or overly puffy cookies.
Ingredients
- 1 cup butter softened, use salted butter
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 2 large egg 100 g out of shell
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 cups rolled oats old-fashioned, see note for quick oats
- 1 ½ cups sweetened coconut flakes
- 2 cups semisweet chocolate chips
- 1 to 1 ½ to 1 ½ cups pecans chopped, toasted, see note for toasting
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In a large mixing bowl with a handheld electric mixer (or in an electric stand mixer fitted with the paddle attachment), cream together the butter, granulated sugar, brown sugar, baking soda, baking powder, cinnamon and salt until light, creamy and well-mixed, about 1-2 minutes.
- Add the eggs and vanilla, and mix well, scraping down the sides of the bowl as needed.
- Add the flour, oats, and coconut, and mix until just combined. A few dry streaks are ok. Add the chocolate chips and pecans and mix until evenly combined (don't over mix).
- Roll the dough into 2- or 3-tablespoon size balls (I use a #40 cookie scoop), place several inches apart on the prepared baking sheets. Bake for 10-11 minutes until just set (don't over bake).
Notes
- Toast pecans easily in the microwave or oven to enhance their nutty flavor before adding to the dough.
- If cookies spread too much, increase the oven temperature by 15-25 degrees or add more flour.
- For puffy, less spread cookies, decrease oven temperature by 25 degrees or reduce flour slightly.
- Quick oats can replace old-fashioned oats for a smoother texture; reduce to 1¾ cups to prevent dryness or excessive puffiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30-36 cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 245kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 24mg | 8% |
| Sodium | 148mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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