Cowboy Cookies
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Cowboy Cookies
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Thick and chewy these Cowboy Cookies are packed with flavor and texture. Shredded coconut, chocolate chips and pecans are packed into these brown sugar sweetened oatmeal cookies.
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Ingredients
- ½ cup unsalted butter room temperature
- ½ cup white sugar (100 g)
- ½ cup light brown sugar (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour (130 g)
- 1 cup rolled oats (115 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup unsweetened coconut flakes
- ½ cup chocolate chips
- ½ cup pecans chopped
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Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
- In a medium size mixing bowl cream together the butter with the white and light brown sugar until light and fluffy.
- Add in the egg and vanilla extract. Mix to combine.
- To the same bowl add the flour, oats, baking soda, baking powder, cinnamon, and salt. Mix together until dough forms.
- Fold in the coconut flakes, chocolate chips and chopped pecans.
- Using a cookie scoop, scoop even amounts of cookie dough onto the prepared baking sheet.
- Bake at 350 degrees for 9-11 minutes, until the edges are just lightly browning.
- Remove the cookies from the oven and allow to cool on the baking sheet for 2-3 minutes, remove to a wire rack to continue cooling.
- Continue baking the dough until all cookies are made, recipe makes approximately 24 cookies.
- Store in an airtight container at room temperature for 4-5 days.
Equipments used:
Notes
- All-Purpose Flour: For a gluten-free version, you can substitute it with a 1:1 gluten-free flour mix.
- Butter: The cowboy cookie recipe is written using unsalted butter. Adjust the amount of salt if you use a salted butter.
- Rolled Oats: Also known as Old Fashioned Oats, these are oats that have been flattened. I don't recommend substituting with another type of oatmeal such as quick oats or steel cut oats as this will change the texture of the cookie.
- Unsweetened Coconut Flakes: You can use either unsweetened or sweetened coconut flakes in this recipe. You can also leave out the coconut for allergen or personal preference reasons.
- Chocolate Chips: Use your favorite kind of chocolate- semi-sweet, milk or dark chocolate, or chop up chocolate bars for chunks.
- Pecans: Walnuts are a great substitution, or leave out if needed.
- Storage: Store the cookies in an airtight container at room temperature for 4-5 days.
- Freezer: After baking, allow the cookies to cool completely, then transfer to a bag or airtight container. Store in the freezer for up to 3 months. You can also freeze the dough by scooping the dough and placing on a baking sheet. Freeze this overnight and then remove the cookie dough to a large bag and store in the freezer until ready to bake.
Nutrition Information
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Calories
130kcal
(7%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
87mg
(4%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
138IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 87mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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