Cowboy Cookies
Total Time
1 hr
Prep Time
50 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(15)
Ingredients
28 cookies
- 1 cup unsalted butter, cut into tablespoon pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups old fashioned rolled oats
- 1 cup toasted coconut
- 1 cup chopped pecans or candied pecans
- 1 1/4 cups semi-sweet chocolate chips
- Sea salt for sprinkling on cookies, optional
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Preparation
Chef’s notes
If your dough is too warm, put it in the fridge for 30 minutes before you bake. You can chill the cookie dough for up to 72 hours.
To toast the coconut, place flaked coconut on a baking sheet that has been lined with parchment paper or a Silpat. Spread out the coconut in an even layer. Bake for 5-7 minutes in a 350 degree F oven, stirring once, or until coconut is very light brown and toasted. Let cool before using.