Cowboy Cookies
These Cowboy Cookies are thick, chewy, and loaded with oats, coconut, pecans, and melty chocolate chips. Made with rich browned butter and warm cinnamon, they bake up soft in the center with perfectly golden edges. A hearty, flavor-packed cookie that’s easy to make and impossible to resist.
Equipment
- Large Cookie Scoop (#20) – ensures consistent size so all your cookies bake evenly.
- Biscuit Cutter – for the cookie-scooting trick that gives you those perfect circles.
- Baking Sheet – sturdy, reliable, and key for even baking. A true cookie MVP.
Ingredients
- 1 cup unsalted butter melted until browned (allow to cool for at least 10 minutes)
- 1 1/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 1/2 Cups old-fashioned oats
- 1/2 cup sweetened flaked coconut
- 1/2 cup pecans roughly chopped, plus more for decorating
- 1.5 cups semi-sweet chocolate chips
- 1 teaspoon flaky sea salt optional
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the browned butter and both sugars until combined and smooth, about 2 minutes.
- Add the eggs and egg yolk and whisk until the mixture is creamy and well blended, about 45 seconds. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
- Pour the dry ingredients into the wet ingredients and mix gently with a spatula until everything is just combined—no overmixing!
- Using a large cookie scoop (I use a #20), scoop dough onto your prepared baking sheets, spacing each cookie about 2 inches apart so they have room to spread.
- Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly golden and the centers still look a little soft. (See my pro tip below if your cookies spread a little too much.)
- While the cookies are still warm, press a few extra chocolate chips and pecans on top. Sprinkle with flaky sea salt if you're feeling fancy.
- Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.
Notes
Pro Tips
- Reshape the cookies (my favorite trick!) These cookies spread sometimes, so here’s how to get that perfect, bakery-style round shape: As soon as the cookies come out of the oven (while they're still hot and soft), grab a biscuit cutter or circular cookie cutter that's slightly larger than the cookie. Place the cutter over the cookie. Make small circular motions—like you’re giving the cookie a tiny hula hoop lesson. The warm edges will scoot inward and become beautifully round. Let them cool in place so they can finish setting. Perfectly round cookies every time!
- Don’t Skip Cooling the Browned Butter: Hot butter = melted, flat cookies.
- Swap the Mix-Ins: If pecans or coconut aren’t your thing, make it your cookie rodeo: Walnuts, peanuts, or chopped almonds, white chocolate chips, or toffee bits. You choose!
- A cold glass of milk (the classic).
- Hot coffee or a latte—brown butter + coffee = a match made in heaven.
- A scoop of vanilla ice cream if you’re in full “treat yourself” mode.
- Crumbled over yogurt for an absolutely not healthy but delicious breakfast situation.
Nutrition
Serving: 24 CookiesCalories: 288kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 43mgSodium: 208mgPotassium: 135mgFiber: 2gSugar: 20gVitamin A: 274IUVitamin C: 0.03mgCalcium: 29mgIron: 2mg
Tried this recipe?Let us know how it was!