Special Edition Christmas Cowboy Cookies
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5
3 reviews
Excellent
Special Edition Christmas Cowboy Cookies
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These Special Edition Christmas Cowboy Cookies are loaded with chocolate, pecans, shredded coconut, toffee, and holiday M&Ms! A pinch of cinnamon, plenty of vanilla, and brown butter make these cookies extra flavorful! While the oats give them a delightful chew!
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Ingredients
- 2 and 1/4 cups (270 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (2 grams) ground cinnamon use 3/4 teaspoon for a stronger cinnamon flavor
- 3/4 teaspoon (6 grams) salt
- 2 cups (178 grams) old-fashioned oats
- 1 cup (227 grams) butter melted until browned, unsalted
- 1 and 1/2 cups (319 grams) light brown sugar packed
- 1/4 cup (50 grams) granulated sugar
- 2 large egg at room temperature
- 1 large egg at room temperature, yolk
- 1 Tablespoon (14 grams) vanilla extract
- 7 ounces (200 grams) semi-sweet chocolate roughly chopped into chunks
- 1 cup (200 grams) M&Ms holiday
- 3/4 cup (85 grams) pecans roughly chopped
- 3/4 cup (124 grams) Toffee bits
- 1/2 cup (40 grams) sweetened flaked coconut
- 2 teaspoons sea salt flaky
Instructions
- Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking soda, cinnamon, salt, and oats. Set aside until needed.
- In a large saucepan over medium heat, melt the butter. Continue cooking, stirring frequently with a wooden spoon, until the butter smells nutty and is a light golden brown color with tiny golden specks on the bottom of the pan.
- Remove from heat and scrape the butter, and any brown butter bits that have settled on the bottom of the pan, into a large mixing bowl.
- Whisk in both sugars and the vanilla, and beat well to combine, about 2 minutes.
- Whisk in the eggs and egg yolk, beating until eggs are fully incorporated into the batter.
- Fold in the dry ingredients, chocolate chunks, M&Ms, pecans, toffee buts, and coconut, mixing just until everything is combined.
- Using a large spring loaded scoop or spoon, scoop about 3 tablespoons of cookie dough (70 grams) into the palm of your hands and roll it into a ball. Place on the prepared baking sheet, and repeat with all cookie dough, leaving 2-inches between each cookie for spreading.
- Bake, one tray at a time, for 12 to 13 minutes, or until spread out and lightly golden brown in color.
- Press extra M&MS and pecans on top of the warm cookies when they come out of the oven, if desired. Cool on the baking sheet for 15 minutes, then sprinkle with sea salt and enjoy warm, or transfer to a cooling rack to cool completely.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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