Description
These Cowboy Cookies are a deliciously chewy and crispy treat packed with browned butter, oats, coconut, pecans, and semi-sweet chocolate chips. Rich in flavor with a hint of cinnamon and a perfect balance of sweetness, they’re an irresistible classic cookie perfect for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup (227 grams) unsalted butter, melted until browned
- 1 and 1/2 cups (319 grams) light brown sugar, packed
- 1/2 cup (99 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 and 1/2 teaspoons pure vanilla extract
Dry Ingredients
- 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) pecans, roughly chopped, plus more for decorating
- 12 ounces (340 grams) semi-sweet chocolate chips
- 1 teaspoon flaky sea salt (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside to prevent the cookies from sticking and to ensure even baking.
- Mix Browned Butter and Sugars: In a large bowl, whisk together the browned unsalted butter, light brown sugar, and granulated sugar until well combined, about 2 minutes. The mixture might look slightly separated, but this is normal and will come together once eggs are added.
- Add Eggs and Vanilla: Whisk in the two whole eggs and one egg yolk, continuing to beat for about 45 seconds until the mixture is smooth and well incorporated. Then whisk in the vanilla extract to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, old-fashioned oats, sweetened flaked coconut, chopped pecans, and semi-sweet chocolate chips to evenly distribute all dry ingredients.
- Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients, carefully mixing just until combined to avoid overworking the dough which can lead to tough cookies.
- Scoop Dough onto Sheets: Using a cookie scoop or spoon, portion 2-inch balls of cookie dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow the cookies room to spread while baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 12 minutes, or until the edges are golden and set, while the centers remain slightly soft for the perfect chewy texture.
- Add Toppings and Cool: Upon removing the cookies from the oven, press extra chocolate chips and some pecans onto the tops of the warm cookies for added texture and flavor. Optionally, sprinkle with flaky sea salt to enhance the sweetness and flavor depth. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely and set.
Notes
- Ensure the eggs and yolk are at room temperature to promote better mixing and texture.
- Do not overmix the dough once the dry ingredients are added to avoid dense cookies.
- Browned butter adds a nutty, rich flavor that’s essential for the best taste.
- Parchment paper helps prevent sticking and makes cleanup easier.
- You can substitute pecans with walnuts if preferred.
- For chewier cookies, slightly underbake and allow to cool on the sheet.
- The flaky sea salt on top is optional but highly recommended to balance sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
