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
Step 1
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
Step 2
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge for 45 minutes so it can cool.
Step 3
In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon. Set aside.
Step 4
In the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
Step 5
Add the eggs and vanilla extract. Mix until combined.
Step 6
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Step 7
Stir in the oats, toasted coconut, pecans, and chocolate chips.
Step 8
Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
Step 9
Bake for 10 to 14 minutes or until cookies are golden brown around the edges but still a little soft in the center.
Step 10
Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
Step 11
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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.
