Description
These Best Cowboy Cookies combine the perfect blend of chewy oats, toasted pecans, sweet coconut, and semi-sweet chocolate chips in a rich, browned butter dough. Soft-centered with golden edges, these cookies are enhanced by a touch of cinnamon and flaky sea salt for a classic, irresistible treat perfect for any cookie lover.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup (227 grams) unsalted butter, melted and 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 and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside for easy cookie release.
- Mix Browned Butter and Sugars: In a large bowl, whisk together the browned butter, light brown sugar, and granulated sugar until well combined and slightly aerated, about 2 minutes. It’s normal if the mixture appears a bit separated at this stage.
- Add Eggs and Vanilla: Whisk in the eggs and egg yolk one at a time until fully incorporated, about 45 seconds. Then whisk in the pure vanilla extract for flavor.
- Combine Dry Ingredients: In another large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, oats, sweetened flaked coconut, chopped pecans, and semi-sweet chocolate chips to ensure even distribution.
- Fold Dry Ingredients Into Wet: Gently fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until combined to avoid overworking the dough.
- Scoop and Arrange Dough: Using a cookie scoop or spoon, drop 2-inch balls of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake one sheet at a time in the preheated oven for 12 minutes or until the cookies are golden around the edges but still slightly soft in the center.
- Decorate and Cool: Immediately after removing cookies from the oven, press extra chocolate chips and chopped pecans on top if desired, and sprinkle lightly with flaky sea salt. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For best flavor, make sure the butter is properly browned but not burnt, as it adds a rich, nutty taste to the dough.
- Room temperature eggs help achieve a smooth batter and better texture.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Spacing cookies 2 inches apart is essential to prevent them from merging during baking.
- The flaky sea salt is optional but highly recommended for a fantastic sweet and salty balance.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
