Description
These Cowboy Cookies are a decadent and hearty treat featuring a delightful combination of browned butter, oats, pecans, coconut, and semi-sweet chocolate chips. With a touch of cinnamon and sea salt, they offer a perfect balance of sweet and savory flavors and a satisfying chewy texture with crispy edges. Perfect for cookie lovers craving a rich, rustic, and comforting classic cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup (227 grams) unsalted butter, melted until browned
- 1 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 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/3 cups (270 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups (178 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: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Wet Ingredients: In a large bowl, whisk together the melted browned butter, light brown sugar, and granulated sugar until well combined and smooth.
- Incorporate Eggs and Vanilla: Add the eggs and egg yolk one at a time, whisking thoroughly after each addition to fully incorporate. Stir in the pure vanilla extract to add depth of flavor.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Mix in the old-fashioned oats, sweetened flaked coconut, roughly chopped pecans, and semi-sweet chocolate chips evenly.
- Combine Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients with a spatula, combining just until no streaks of flour remain. Be careful not to overmix to keep the cookies tender.
- Form Cookies: Using a scoop or tablespoon, portion out 2-inch balls of cookie dough onto the prepared baking sheets. Leave approximately 2 inches of space between each to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 12 minutes or until the edges turn golden brown and the centers are still slightly soft, ensuring a chewy texture. Optionally, before baking, press additional chocolate chips and pecans on top and sprinkle lightly with flaky sea salt for enhanced flavor and decorative touch.
- Cool and Serve: Let the cookies cool on the baking sheets for 10 minutes to set. Then transfer them to a wire rack to cool completely before serving to maintain their texture and prevent sogginess.
Notes
- For extra flavor, brown the butter carefully until it has a golden nutty aroma but does not burn.
- Adjust the amount of chocolate chips and pecans on top according to your preference for garnish and texture.
- Store cookies in an airtight container at room temperature for up to one week for optimal freshness.
- These cookies freeze well; store in a freezer-safe container for up to 3 months and thaw before serving.
