Cowboy Cookies Recipe
Hearty, thick cookies packed with nutty browned butter, rolled oats, sweet coconut, crisp pecans, and semi-sweet chocolate, baked until the edges are golden and the centers stay chewy.
Equipment
- Whisk
- large bowl
- Baking Sheets
- Parchment Paper
- Wire rack
Ingredients
- 1 cup unsalted butter melted until browned. (227 grams)
- 1 1/2 cups light brown sugar packed (319 grams)
- 1/2 cup granulated sugar (99 grams)
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 1/2 teaspoons pure vanilla extract
- 2 1/3 cups all-purpose flour (270 grams)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups old-fashioned oats (156 grams)
- 3/4 cup sweetened flaked coconut (60 grams)
- 1/2 cup pecans roughly chopped, plus more for decorating (64 grams)
- 12 ounces semi-sweet chocolate chips (340 grams)
- 1 teaspoon flaky sea salt optional
Instructions
- Heat the oven to 350 °F and line two large baking sheets with parchment paper. Set the racks so one baking sheet can sit in the center of the oven for even browning.
- Whisk the cooled browned butter with the light brown sugar and granulated sugar for about 2 minutes. The mixture may look slightly loose or separated, but the sugars should be evenly moistened.
- Add the eggs, egg yolk, and vanilla, then whisk for about 45 seconds until blended. The mixture should look smoother and glossier once the eggs are fully incorporated.
- Combine the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips in a separate large bowl. Distribute the baking soda and cinnamon through the dry mixture before it goes into the wet ingredients.
- Fold the dry mixture into the butter mixture just until no dry flour remains. Stop as soon as the dough comes together to keep the cookies tender rather than tough.
- Portion the dough into 2-inch balls on the prepared baking sheets, leaving 2 inches between them. Give each mound open space so it can spread without running into another cookie.
- Bake one sheet at a time for 12 minutes. Take the pan out when the edges are golden and set but the centers remain pale and slightly soft.
- Press extra chocolate chips and pecans over the hot cookies if desired, then add flaky sea salt if using. The residual heat will soften the added chocolate and help the toppings adhere.
- Leave the cookies on the baking sheet for 10 minutes, then move them to a wire rack. The warm pan finishes setting the centers while preserving their soft, chewy texture.
Notes
Doneness cue: Pull the baking sheet when the outer edges are lightly browned and set, while the centers still look soft and pale. They will finish setting as they sit on the warm tray.
Cooling time: Allow the baked cookies to rest on the hot pan for a full 10 minutes before transferring them to a wire rack. Moving them too soon can cause the tender centers to break apart.
Storage tip: Keep fully cooled cookies in an airtight container at room temperature. Storing a slice of plain white bread in the container helps preserve their chewy texture without drying out.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.