Cowboy Cookies
The ultimate comfort food, Cowboy Cookies combines rich chocolate, crunchy nuts, and chewy oats for a deliciously satisfying treat. Perfect for gatherings or a cozy night in, these homemade cookies will surely become a favorite. Make them tonight!
Equipment
- Blender
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup Unsalted butter softened
- ¾ cup Light brown sugar packed
- ½ cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 ⅓ cups All-purpose flour
- 1 cup Old fashioned oats divided
- 1 ½ cups Semi-sweet chocolate chips divided (more for topping, if desired)
- 1 teaspoon Baking soda
- ½ teaspoon Fine sea salt
- ½ teaspoon Ground cinnamon
- ½ – 1 cup Shredded coconut
- ½ cup Chopped pecans more for tops if desired
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Combine wet ingredients. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together ½ cup unsalted butter, ¾ cup brown sugar, and ½ cup white sugar. Mix in 1 large egg and 2 teaspoons vanilla extract.
- Pulse. In a blender, pulse 1 ⅓ cups flour, 1/2 cup oats, 1/4 cup chocolate chips, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon a few times until oats and chocolate are broken.
- Combine the pulsed flour mixture with the wet ingredients until just combined. Fold in 1 cup shredded coconut, ¾ cup chopped pecans, remaining ½ cup oats, and remaining 1 ¼ cup chocolate chips.
- Using a large cookie scoop (or 2 tablespoons), scoop the dough onto baking sheets. Flatten slightly with the back of a spoon. Add a few extra chocolate chips to the top, if desired.
- Bake for 6 to 8 minutes, or until golden around the edges. The middle should be soft and will firm as they cool.
- Let cool on baking sheet a few minutes before transferring to a cooling rack to cool completely. Store in a covered container for up to 3 days.
Notes
- Butter: Make sure to leave the butter out an hour before making or follow tips on how to soften butter. If using salted butter, only use ½ teaspoon salt.
- Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
- Storage: Store baked cookies in an airtight container for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.