The Best Cowboy Cookies Recipe
User Reviews
4.9
The Best Cowboy Cookies Recipe
Description
This cookie recipe begins by melting butter until browned, imparting a nutty depth, then mixing it with light brown and granulated sugars before adding room-temperature eggs and vanilla for a smooth base. The dry ingredients include flour, baking soda, cinnamon, salt, old-fashioned oats, shredded coconut, chopped pecans, and semi-sweet chocolate chips, combining rustic textures and sweet elements. Folding the dry ingredients into the wet batter carefully preserves texture. Baking at 350°F softens the cookies' centers while lightly crisping edges. Optional finishes include pressing additional chocolate chips and pecans on top and sprinkling flaky sea salt, which enhances the complexity of flavors. The result is a richly textured cookie that balances sweet, nutty, and slightly spiced notes.
Ingredients
- 1 cup (227 grams) butter melted until browned, unsalted
- 1 and 1/2 cups (319 grams) light brown sugar packed
- 1/2 cup (99 grams) granulated sugar
- 2 large egg at room temperature
- 1 large egg at room temperature, yolk
- 2 and 1/2 teaspoons vanilla extract pure
- 2 and 1/3 cups (270 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 and 3/4 cups (156 grams) old-fashioned oats
- 3/4 cup (60 grams) sweetened flaked coconut
- 1/2 cup (64 grams) pecan plus more for decorating, roughly chopped
- 12 ounces (340 grams) chocolate chips semi-sweet
- 1 teaspoon sea salt optional, flaky
Instructions
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In a large bowl using a whisk, beat together the browned butter and both sugars until well combined, about 2 minutes. Don't worry if they look a little separated here.
- Whisk in the eggs and yolk, beating until well combined. About 45 seconds. Whisk in the vanilla.
- In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
- Fold the dry ingredients into the wet ingredients, mixing just until combined.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2-inches between each ball so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center.
- Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with sea salt, if desired.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
User Reviews
Overall Rating
4.9
You'll Also Love
