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Cowboy Cookies Recipe
Ben Carraoli

Cowboy Cookies Recipe

I have to admit, I’m obsessed with cookies—baking them at least once a week is my little ritual. Recently, I tried making cowboy cookies, and wow, they completely won me over. These cookies are thick, chewy, and packed with chocolate, oats, coconut, and pecans.
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Total Time 51 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup 227 grams unsalted butter, browned – browning the butter gives a rich, nutty flavor that makes these cookies extra special.
  • 1 and 1/2 cups 319 grams light brown sugar, packed – adds chewiness and depth of flavor.
  • 1/2 cup 99 grams granulated sugar – helps the cookies get that slight crisp edge.
  • 2 large eggs room temperature – brings structure to your cookies; room temperature eggs mix more evenly.
  • 1 large egg yolk room temperature – keeps the dough moist and chewy.
  • 2 and 1/2 teaspoons pure vanilla extract – enhances all the other flavors.
  • 2 and 1/3 cups 270 grams all-purpose flour – do not pack the flour; spoon and level it for accurate measurement.
  • 1 teaspoon baking soda – helps the cookies rise and spread properly.
  • 1 teaspoon ground cinnamon – adds warmth and that signature cowboy cookie flavor.
  • 1/2 teaspoon salt – balances sweetness and enhances other flavors.
  • 1 and 3/4 cups 156 grams old-fashioned oats – provides chewy texture; avoid instant oats.
  • 3/4 cup 60 grams sweetened flaked coconut – adds a tropical crunch.
  • 1/2 cup 64 grams pecans, roughly chopped – can swap with walnuts if you prefer.
  • 1 and 1/2 cups 270 grams chocolate chips – semi-sweet works best, but milk or dark chocolate is fine too.

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup. I always like to prep everything first so I’m not rushing later.
  2. Melt the butter over medium heat until it turns golden brown and smells nutty. Combine the brown sugar, granulated sugar, eggs, egg yolk, and vanilla in a large bowl and mix until smooth. Browning the butter really boosts the flavor here.
  3. In a separate bowl, mix flour, baking soda, cinnamon, and salt. Stir in the oats, coconut, pecans, and chocolate chips. I like to fold gently to avoid overworking the dough.
  4. Add the dry mixture to the wet ingredients and fold until just combined. Overmixing can make the cookies tough, so I always stop as soon as everything is incorporated.
  5. Scoop out dough using a 3-inch cookie scoop and place them a few inches apart on the baking sheets. Bake for 12–14 minutes until golden brown around the edges. I always let them cool for a few minutes before moving them to a wire rack.

Notes

  • I always use room-temperature eggs; it helps the dough mix smoothly.
  • Don’t skip browning the butter—it’s a game-changer for flavor.
  • Measure flour carefully; too much flour can make the cookies dry.
  • Adding a pinch of sea salt on top enhances sweetness and crunch.
  • Let cookies rest a few minutes before transferring to a cooling rack to prevent breakage.