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–+ servings
Cowboy Cookies

Thick and Chewy Cowboy Cookies You Can't Resist

Thick, chewy Cowboy Cookies packed with oats, coconut, and pecans. A quick treat you'll love!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter adds richness; can substitute with non-dairy margarine
  • 1.5 cups Light Brown Sugar provides moisture and caramel flavor; can use coconut sugar
  • 0.5 cup Granulated Sugar sweetens; can substitute with maple syrup
  • 2 Large Eggs binds ingredients together; flax eggs can be used for vegan
  • 1 Large Egg Yolk adds moisture; can omit for vegan version
  • 2.5 teaspoons Pure Vanilla Extract enhances flavor
For the Dry Ingredients
  • 2.33 cups All-Purpose Flour provides structure; can swap with gluten-free flour
  • 1 teaspoon Baking Soda acts as leavening agent; use baking powder as substitute
  • 1 teaspoon Ground Cinnamon imparts warmth; pumpkin spice can be used
  • 0.5 teaspoon Salt balances sweetness; consider sea salt for flavor
For the Mix-Ins
  • 1.75 cups Old-Fashioned Oats adds texture; quick oats can be used
  • 0.75 cup Sweetened Flaked Coconut contributes chewiness; can use unsweetened coconut
  • 0.5 cup Pecans gives crunchy texture; can substitute with walnuts or almonds
  • 12 ounces Semi-Sweet Chocolate Chips adds sweetness; can swap with dark chocolate
Optional Topping
  • 1 teaspoon Flaky Sea Salt enhances flavor; optional

Equipment

  • Oven
  • Mixing bowls
  • Baking Sheets
  • Parchment Paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large bowl, whisk together the browned butter, light brown sugar, and granulated sugar until smooth.
  3. Add the two large eggs and the egg yolk to the mixture and whisk until blended, then stir in the pure vanilla extract.
  4. In a separate bowl, whisk all-purpose flour, baking soda, ground cinnamon, salt, oats, coconut, pecans, and chocolate chips.
  5. Fold the dry mixture into the wet ingredients until just combined.
  6. Scoop out 2-inch balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake in the preheated oven for about 12 minutes until lightly golden around the edges.
  8. Press additional chocolate chips and pecans onto warm cookies and sprinkle with flaky sea salt if desired.
  9. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Ensure butter is browned properly for deep flavor. Don’t overmix for tender cookies. Adjust for spread if necessary.

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