Description
These Best Cowboy Cookies are rich, chewy, and bursting with flavor, combining browned butter, oats, coconut, pecans, and chocolate chips in a perfectly balanced cookie. A classic treat that’s easy to make and always impresses with its delightful texture and deep buttery taste.
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
Mix-Ins
- 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 prepare for baking the cookies.
- Mix Wet Ingredients: In a large bowl, whisk together the melted browned butter, light brown sugar, and granulated sugar until the mixture is well combined and smooth.
- Add Eggs and Vanilla: Add the eggs and egg yolk one at a time to the butter-sugar mixture, whisking well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Then add the old-fashioned oats, sweetened coconut, chopped pecans, and semi-sweet chocolate chips to this dry mix and stir to combine.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix to keep the cookies tender.
- Shape Dough Balls: Scoop 2-inch balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges are golden and the centers remain slightly soft. Optionally, press extra chocolate chips and pecans onto the tops of the cookies and sprinkle with flaky sea salt before baking for added flavor and texture.
- Cool: 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.
Notes
- For best texture and flavor, use browned butter as it adds a nutty richness to the cookies.
- Allow eggs to come to room temperature for better mixing and texture.
- You can substitute pecans with walnuts if preferred.
- Storing cookies in an airtight container keeps them fresh for up to a week.
- Adding flaky sea salt on top enhances the sweet and savory contrast.
- If you like extra chewy cookies, slightly underbake by a minute or two.
