Nostalgic Appeal
These cookies remind me of those hearty and wholesome treats that my grandma used to bake, where a combination of wholesome ingredients and sweet flavors created a truly satisfying experience. The combination of oats, coconut, pecans, and chocolate chips is a classic for a reason. It’s a cookie that evokes feelings of warmth, comfort, and those happy memories of enjoying a delicious treat with loved ones.
Homemade Focus
While you could certainly buy pre-made cookies, there’s something truly special about making these Cowboy Cookies from scratch. You control the quality of the ingredients, and the process of browning the butter, mixing the dough, and baking the cookies is a rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of buttery, nutty, sweet, and slightly salty flavors with a satisfying chewiness. The browned butter adds a rich and nutty depth, the oats and coconut provide a chewy texture, the pecans add a crunchy contrast, and the chocolate chips bring a burst of sweetness and chocolate flavor.
Ingredient Insights
Let’s explore the key ingredients that make these cookies so special! We start with [unsalted butter, browned to perfection for a rich and nutty flavor]. Then comes the [light brown sugar and granulated sugar, adding sweetness and a hint of caramel flavor]. We also incorporate [eggs and vanilla extract, adding richness and flavor to the dough]. The [all-purpose flour, baking soda, cinnamon, and salt, providing structure and a warm spice]. The [old-fashioned oats, adding a chewy texture and a wholesome touch]. The [sweetened flaked coconut, contributing to the chewiness and a subtle sweetness]. The [pecans, roughly chopped, adding a crunchy texture and nutty flavor]. And finally, the [semi-sweet chocolate chips, providing a burst of sweetness and chocolate flavor].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a large bowl for mixing the dough, a whisk, two baking sheets lined with parchment paper, and a wire rack for cooling.
Ingredients
- 1 cup (227 grams) unsalted butter, melted and browned
- 1 ½ cups (319 grams) light brown sugar, packed
- ½ cup (99 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 â…“ cups (270 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¾ cups (156 grams) old-fashioned oats
- ¾ cup (60 grams) sweetened flaked coconut
- ½ cup (64 grams) pecans, roughly chopped, plus more for decorating
- 12 ounces (340 grams) semi-sweet chocolate chips
- 1 teaspoon flaky sea salt (optional)
Step-by-Step Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Combine Wet Ingredients: In a large bowl, whisk together the browned butter and both sugars until well combined. Whisk in the eggs and yolk, beating until well combined. Whisk in the vanilla extract.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
- Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet ingredients, mixing just until combined.
- Scoop and Bake: Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2 inches between each ball. Bake in the preheated oven for 12 minutes, or until golden and set at the edges.
- Cool and Decorate: Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with flaky sea salt, if desired. Cool cookies on baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Troubleshooting
- Cookies are flat: Make sure the butter is browned but not burnt. You can also try chilling the dough for a bit before baking.
- Cookies are dry: Avoid overbaking the cookies. Start checking for doneness at around 10 minutes.
- Cookies are not spreading enough: If the cookies are not spreading enough, you can flatten the dough balls slightly before baking.
Tips and Variations
- Use different types of nuts, such as walnuts or almonds.
- Add different mix-ins to the dough, such as dried cranberries, raisins, or chocolate chunks.
- Chill the dough for a longer time for thicker cookies.
- Omit the coconut or pecans if you prefer.
Serving and Pairing Suggestions
These Cowboy Cookies are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. They’re perfect for a cozy afternoon, a bake sale, or any time you want a sweet and satisfying treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cookie. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 250-300
- Fat: Approximately 15-18g
- Saturated Fat: Approximately 8-10g
- Cholesterol: Approximately 40-50mg
- Protein: Approximately 3-4g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Sugar: Approximately 18-20g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of nuts), adjust the calculations accordingly.
Cowboy Cookies: A Taste of the Wild West
Description
These Cowboy Cookies are a delicious and chewy treat that’s perfect for any occasion! Learn how to make these flavorful cookies with browned butter, oats, coconut, pecans, and chocolate chips
Ingredients
- 1 cup (227 grams) unsalted butter, melted and browned
- 1 ½ cups (319 grams) light brown sugar, packed
- ½ cup (99 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 â…“ cups (270 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¾ cups (156 grams) old-fashioned oats
- ¾ cup (60 grams) sweetened flaked coconut
- ½ 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 and Prep: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Combine Wet Ingredients: In a large bowl, whisk together the browned butter and both sugars until well combined. Whisk in the eggs and yolk, beating until well combined. Whisk in the vanilla extract.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
- Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet ingredients, mixing just until combined.
- Scoop and Bake: Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2 inches between each ball. Bake in the preheated oven for 12 minutes, or until golden and set at the edges.
- Cool and Decorate: Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with flaky sea salt, if desired. Cool cookies on baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Recipe Summary and Q&A
Q: Can I make these cookies ahead of time?
A: Yes! You can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these cookies?
A: Yes, you can freeze them. Bake the cookies first, let them cool completely, then freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use regular melted butter instead of browned butter?
A: While browned butter adds a unique depth of flavor, you can use regular melted butter if you prefer.