Description
These Best Cowboy Cookies are a delightful treat combining the rich flavors of browned butter, oats, coconut, pecans, and semi-sweet chocolate chips. They offer a perfect balance of chewy and crisp textures, enriched with warm cinnamon and a hint of sea salt for an irresistible homemade cookie experience, ideal for sharing or a comforting snack.
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 prepare for baking.
- Prepare Wet Ingredients: In a large bowl, whisk together the melted browned butter, light brown sugar, and granulated sugar until thoroughly combined and smooth.
- Incorporate Eggs and Vanilla: Add the eggs and egg yolk one at a time to the wet mixture, whisking well after each addition to ensure even incorporation. Then stir in the vanilla extract for flavor.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Add the oats, sweetened flaked coconut, chopped pecans, and semi-sweet chocolate chips, mixing to combine evenly.
- Combine Ingredients: Gradually fold the dry ingredient mixture into the wet mixture until just combined, being careful not to overmix to keep the cookies tender.
- Form Cookies: Scoop 2-inch balls of dough onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 12 minutes or until the edges turn golden and the centers remain slightly soft. Optionally, before baking, press extra chocolate chips and pecans on top of each cookie and sprinkle with flaky sea salt for enhanced texture and flavor.
- Cool and Serve: Allow the cookies to 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 flavor, use browned butter as it adds a nutty richness to the cookies.
- Make sure eggs are at room temperature to help the batter mix evenly.
- Spacing cookies properly on the baking sheet prevents them from merging during baking.
- Adding extra chocolate chips and nuts on top before baking enhances the cookies’ appearance and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
