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Cowboy Cookies

These cowboy cookies are big, chewy, and full of mix-ins including oats, coconut, pecans, and chocolate, making them perfect for snacks, bake sales, or simple desserts.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter, melted until browned Brown the butter slowly and cool it a little before mixing.
  • 1.5 cups light brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
Dry Ingredients
  • 2.33 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
Mix-Ins
  • 2 cups old-fashioned oats Do not use quick oats for better texture.
  • 0.75 cup sweetened flaked coconut
  • 0.5 cup pecans, roughly chopped Plus more for decorating.
  • 12 ounces semi-sweet chocolate chips
  • 1 teaspoon flaky sea salt Optional, for sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted browned butter, light brown sugar, and granulated sugar until smooth.
  3. Add the eggs and egg yolk one at a time, whisking well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
  5. Add the oats, coconut, chopped pecans, and chocolate chips to the dry mix and stir to combine.
  6. Gradually fold the dry mixture into the wet ingredients until just combined; do not overmix.
  7. Scoop 2-inch balls of dough onto the prepared baking sheets, 2 inches apart.
Baking
  1. Bake in the preheated oven for 12 minutes, until edges are golden and centers are slightly soft.
  2. Optionally, press extra chocolate chips and pecans onto the tops of the cookies and sprinkle with flaky sea salt before baking.
  3. Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to keep them soft. To freeze, store in a sealed bag for up to 3 months.