Description
These Cowboy Cookies are the perfect combination of chewy, crunchy, and rich flavors. Featuring browned butter, cinnamon, oats, coconut, pecans, and plenty of semi-sweet chocolate chips, these cookies offer a delightful balance of textures and a deep buttery flavor enhanced by warm spices. Easy to make and perfect for sharing, they are a classic treat that stands out for their hearty ingredients and sweet, comforting 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
- 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 browned melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined, creating a rich base for your cookie dough.
- Incorporate Eggs and Vanilla: Add the eggs and egg yolk one at a time, whisking thoroughly after each addition to fully integrate them. Then stir in the pure vanilla extract to enhance the flavor.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Next, mix in the old-fashioned oats, sweetened flaked coconut, roughly chopped pecans, and semi-sweet chocolate chips evenly throughout the dry mixture.
- Combine Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the cookies tender.
- Form Cookies: Scoop 2-inch balls of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading. Optionally, press extra chocolate chips and pecans on top, and sprinkle with flaky sea salt for enhanced texture and flavor.
- Bake: Bake the cookies for 12 minutes or until the edges are golden brown and the centers still appear slightly soft, ensuring they remain chewy after cooling.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes to set properly, then transfer them to a wire rack to cool completely before serving for best texture and flavor.
Notes
- For a nuttier flavor, lightly toast the pecans before adding them to the dough.
- Ensure butter is browned properly to get a rich, nutty flavor but not burnt.
- Room temperature eggs help achieve a smoother batter and better texture.
- Do not overbake; the centers should remain slightly soft for chewy cookies.
- Flaky sea salt on top is optional but highly recommended to balance the sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra indulgence, try adding a handful of chopped walnuts or substituting dark chocolate chips.
