Name: The Best Cowboy Cookies Recipe
Prep time: 15 min
Cook time: PT-491716H46M2S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (227 grams) unsalted butter (melted until browned); 2 large eggs (at room temperature); 1 large egg yolk (at room temperature); 1 and 1/2 cups (319 grams) light brown sugar, packed; 1/2 cup (99 grams) granulated sugar; 2 and 1/2 teaspoons pure vanilla extract; 1 teaspoon ground cinnamon; 2 and 1/3 cups (270 grams) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 3/4 cups (156 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)

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Introduction

These Cowboy Cookies are the perfect combination of chewy oats, sweet coconut, crunchy pecans, and melty chocolate chips. With browned butter adding a rich, nutty depth, they make a delightful treat for any occasion. Easy to bake and irresistibly delicious, they’re sure to become a family favorite.

The image shows a close-up of five large oatmeal cookies with chocolate chips and pecans on a crinkled brown parchment paper set on a baking tray. Each cookie is thick with a rough texture, golden brown in color, and studded with glossy, dark chocolate chips and whole or halved roasted pecans scattered on top, some coconut flakes lightly sprinkled over them. The cookies' surface is slightly cracked, showing bits of oats and nuts throughout. The overall feel is warm and homemade, with a rustic and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227 grams) unsalted butter (melted until browned)
1 and 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 and 1/2 teaspoons pure vanilla extract
2 and 1/3 cups (270 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 and 3/4 cups (156 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

Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.
Step 2: In a large bowl, whisk together the browned butter and both sugars until well combined, about 2 minutes. It’s okay if the mixture looks slightly separated.
Step 3: Whisk in the eggs and yolk until fully incorporated, about 45 seconds. Then add the vanilla extract and mix well.
Step 4: In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
Step 5: Fold the dry ingredients into the wet mixture gently until just combined to avoid overmixing.
Step 6: Scoop 2-inch balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 7: Bake one sheet at a time in the preheated oven for 12 minutes, or until the cookies are golden around the edges but still soft in the center.
Step 8: When the cookies come out, press extra chocolate chips and pecans on top if you like, then sprinkle with flaky sea salt if using.
Step 9: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a deeper flavor, take care not to burn the butter while browning it—watch carefully and remove from heat once nutty aroma develops.
Feel free to swap pecans for walnuts or almonds based on your preference or what you have on hand.
Use dark chocolate chips instead of semi-sweet for a richer, less sweet cookie.
Adding a pinch of ground ginger or nutmeg can give your cookies a warm, spicy twist.

Storage

Store your Cowboy Cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze them for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the oven for a fresh-baked taste.

How to Serve

The image shows several thick cookies resting on a black wire cooling rack, placed over a white marbled surface. Each cookie has a rough and chunky texture with a golden-brown baked color. The top layer is filled generously with dark chocolate chips that are slightly melted, giving a shiny appearance, alongside whole and chopped pecan nuts that add a deep brown contrast with their defined ridges. Some crumbs and small nut pieces are scattered around the rack, enhancing the rustic and homemade look. The cookies appear soft and chewy with visible oat flakes embedded in the dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty cookie.

Why do the cookies need room temperature eggs?

Room temperature eggs mix more evenly into the batter, improving the texture and helping the cookies bake more uniformly.