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
Scale
- 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.