If you’re searching for a cookie that’s a delightful blend of rich, chewy textures and bold flavors, look no further than these Cowboy Cookies. Bursting with oats, coconut, pecans, and chocolate chips, this recipe delivers a treat that’s perfect for any occasion, from casual gatherings to special celebrations.
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
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
Directions:
Preheat Oven:
Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Prepare Wet Ingredients:
In a large bowl, whisk together melted browned butter, light brown sugar, and granulated sugar until the mixture is well combined and smooth.
Incorporate Eggs and Vanilla:
Add eggs and egg yolk one at a time, whisking thoroughly after each addition. Stir in pure vanilla extract to add a rich, aromatic flavor to the dough.
Prepare Dry Ingredients:
In another large bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt. Then mix in old-fashioned oats, sweetened flaked coconut, pecans, and semi-sweet chocolate chips.
Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
Form Cookies:
Scoop out 2-inch balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. This allows room for spreading.
Bake:
Bake one sheet at a time in the preheated oven for 12 minutes, or until the edges are golden and the centers are slightly soft. For an extra touch, press additional chocolate chips and pecans onto the cookies and sprinkle with flaky sea salt before baking.
Cool and Serve:
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to handle.
Enjoy:
Once cooled, these Cowboy Cookies are ready to enjoy! Their chewy texture and rich flavor make them an irresistible treat for any time of day.
Serving Tips:
Warm and Fresh: Cowboy Cookies are best enjoyed warm and fresh. For a delightful treat, you can warm them up slightly in the microwave or oven just before serving.
Pair with Beverages: These cookies pair wonderfully with a glass of milk, a cup of coffee, or even a hot chocolate. Their rich, chewy texture complements these beverages perfectly.
Cookie Platter: If you’re serving these cookies at a gathering or party, arrange them on a platter with a variety of other baked goods. Their hearty texture and flavor make them a standout choice.
Storage Tips:
Room Temperature: Store Cowboy Cookies in an airtight container at room temperature for up to one week. Keeping them sealed helps maintain their chewy texture and prevents them from drying out.
Refrigeration: For longer storage, you can refrigerate the cookies. Place them in an airtight container or zip-top bag, and they’ll stay fresh for up to two weeks. Just allow them to come to room temperature before serving.
Freezing: To freeze Cowboy Cookies, first let them cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to three months. To enjoy, thaw them at room temperature or warm them in the oven.
Reviving Freshness: If cookies lose their softness, you can revive them by placing a slice of bread in the container with the cookies. The bread helps to rehydrate the cookies, making them soft and chewy again.
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FAQs:
Can I use salted butter instead of unsalted butter in this recipe?
Yes, you can use salted butter, but you should reduce the added salt in the recipe to 1/4 teaspoon. Using unsalted butter allows you to control the amount of salt in the cookies more precisely.
Can I substitute coconut or pecans with other ingredients?
Absolutely! If you’re not a fan of coconut or pecans, you can substitute them with other mix-ins like chopped walnuts, dried fruit, or even shredded chocolate. Just make sure to use similar quantities to maintain the texture of the cookies.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or guar gum, as these help provide structure to the cookies.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the centers are slightly soft. They will continue to firm up as they cool on the baking sheet. Be careful not to overbake them, as they can become dry.
Conclusion:
These Cowboy Cookies are more than just a snack—they’re a flavorful experience that brings together the best of both sweet and nutty elements. Whether you’re baking for a crowd or just indulging yourself, these cookies are sure to impress.
📖 Recipe:
Print
The Best Cowboy Cookies
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Cowboy Cookies are the ultimate treat for cookie lovers. Loaded with oats, coconut, pecans, and chocolate chips, they offer a rich, chewy texture that’s perfect for any occasion. Whether you’re baking for a special event or just want a sweet indulgence, these cookies deliver big on flavor and satisfaction.
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
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.
- Prepare Wet Ingredients: In a large bowl, whisk together melted browned butter, light brown sugar, and granulated sugar until well combined.
- Incorporate Eggs and Vanilla: Add eggs and egg yolk one at a time, whisking well after each addition. Stir in vanilla extract.
- Prepare Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, and salt. Mix in oats, coconut, pecans, and chocolate chips.
- Combine Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined.
- Form Cookies: Scoop 2-inch balls of dough onto the prepared baking sheets, leaving about 2 inches between each.
- Bake: Bake for 12 minutes, or until edges are golden and centers are slightly soft. Optionally, press extra chocolate chips and pecans on top, and sprinkle with flaky sea salt before baking.
- Cool and Serve: Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Butter: Browning the butter adds a rich, nutty flavor to the cookies.
Texture: For a thicker cookie, chill the dough for 30 minutes before baking.
Variations: Feel free to substitute coconut or pecans with other mix-ins like chopped nuts or dried fruit.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 210 kcal
