Cowboy Cookies
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Have you ever heard of Cowboy Cookies? They’re essentially loaded oatmeal cookies that are hearty, chewy, and packed with different flavors and textures like coconut, pecans, and chocolate chips! They’re the perfect balance of sweet, nutty, and satisfying.
These classic cookies are a staple, typically made with rolled oats, chocolate chips, shredded coconut, and crunchy pecans. But you know I had to put my spin on them and to make them even better by using my brown butter recipe, and let me tell you… GAME CHANGER!
And feel free to get creative with your mix-ins! I stuck with classic chocolate chips, coconut, and pecans, but you can add dried fruit, nuts, various flavored baking chips, or even seeds for extra crunch!
Table Talk with Tawnie
The first time I ever heard of a cowboy cookie I wasn’t so sure about the combo. Like oats, chocolate chips, coconut, and pecans? It sound like it might be too much going on, but once I tried one, I was sold! They’re the perfect mix of chewy, crunchy, and sweet with just the right amount of salt—basically everything a cookie should be!
These are the kind of cookies you make when you want something a little extra—something cozy and nostalgic that hits all the right spots. And now that I’ve added my own spin on them by using brown butter these definitely hold a top 10 spot for me!
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- Extracts: I really love using a combination of almond extract and vanilla extract for these cookies. The almond extract helps give even more nutty flavor. However, if you don’t have almond extract just use all vanilla extract and the cookies will still be yummy!
- Egg and egg yolk: Adding an extra egg yolk helps create a richer, chewier cookie. You can save the egg white for breakfast the next day! Also, make sure your eggs are at room temperature so they will mix more easily with the rest of the wet ingredients.
- Flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you definitely don’t want with these ones!
- Old-fashioned oats: I like to use old-fashioned or rolled oats for these cookies for a really chewy texture. You can use quick oats but just note they won’t be as thick/chewy. I would not recommend using steel-cut oats for this recipe. You can adjust the amount of oats depending on if your dough feels wet or dry.
- Mix-ins: Sweetened shredded coconut, chopped pecans and chocolate chips!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the butter
Check out my how to brown butter blog post if you need some guidance.
Mix dry ingredients
Whisk together the dry ingredients.
Whisk wet ingredients
Add both sugars to the slightly cooled brown butter then add the rest of the wet ingredients.
Combine and chill
Combine the wet and dry ingredients. Then add your mix-ins! Chill dough for 10-15 minutes so you get super soft, chewy cookies!
Bake and enjoy!
Bake cookies for 9-11 minutes. DON’T OVERBAKE!! Then garnish with extra chocolate chips and pecans and ENJOY!
Expert Tips
- Properly measure the flour: As with any baking recipe, spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Allow the brown butter to cool: Allow the brown butter to cool slightly before whisking it into the sugars. Using melted brown butter will help create a rich and fudgy center in these cookies, unlike softened butter.
- Don’t overmix the dough: Mix until the ingredients are just combined. Overmixing can develop too much gluten, making the cookies tough. To prevent this, I like to fold in the dry ingredients just until no more dry flour pockets are left.
- Flatten cookies: If you feel like your cookies aren’t spreading enough, you can gently press down on them after you roll into balls prior to baking. I tested both ways and didn’t notice a big difference but you know all ovens are so different!
- Don’t overbake: Underbaking is always key since the cookies will continue to cook as they cool on the baking sheet. They may look a little under baked when removing from the oven but I promise that is perfectly fine!
Variations / Substitutions
- Nuts: Swap the pecans for any type of nut you like! Try almonds, peanuts, chopped walnuts, pistachios, etc.
- Baking chips: Try butterscotch, white chocolate, peanut butter, or cinnamon flavored baking chips
- Dried Fruit: Add dried fruit like cranberries, raisins, chopped dates, or cherries for extra flavor and chewiness
- Seeds: You can also add sunflower or pumpkin seeds for added crunch
Want perfectly circular cookies? While the cookies are still warm, place a circle cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. It so quick and easy and makes a huge difference!
Storage / Freezing
- Store these cowboy cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 1½-2 tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
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Ingredients
- 1 cup unsalted butter
- 1 ¼ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 tbsp. whole milk
- 1/4 tsp. almond extract (optional but yummy)
- 2 tsp. vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 tsp. salt
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. cinnamon
- 1¼ – 1½ cup old fashioned oats (use more or less depending if your dough feels a little wet)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (plus more whole pecans for garnish)
- ~1 cup chocolate chips (plus more for garnish)
- flaky maldon sea salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Pour the butter in a large mixing bowl and allow the butter to cool slightly, ~10-15 minutes. Start Timer1 cup unsalted butter
- Dry ingredients: Whisk together the dry ingredients in a medium-sized mixing bowl and set aside.2 cups all-purpose flour, 1 tsp. salt, 1 tsp. baking soda, ½ tsp. baking powder, ½ tsp. cinnamon
- Whisk in the sugars: Add both sugars to the slightly cooled brown butter and whisk until incorporated. It will look sandy, just make sure all large brown sugar clumps are broken up.1 ¼ cup brown sugar, ½ cup granulated sugar
- Add eggs and vanilla: Whisk in the eggs, milk and extracts until smooth.1 large egg, 1 large egg yolk, 2 tbsp. whole milk, 2 tsp. vanilla extract, 1/4 tsp. almond extract
- Fold in dry ingredients: Use a rubber spatula to fold in the dry ingredients until most of the flour is incorporated.
- Fold in mix-ins: Add in the oats, coconut, pecans, and chocolate chips. Stir to combine.1¼ – 1½ cup old fashioned oats, 1 cup sweetened shredded coconut, 1 cup chopped pecans, ~1 cup chocolate chips
- Brief chill: Pop the cookie dough in the fridge for just about 10-15 minutes. This brief rest period will allow the flour to hydrate the dough and help create a super soft and chewy cookie. Keep the cookie in the fridge inbetween baking batches.
- Preheat and prep: Meanwhile, preheat the oven to 325°F and line a couple baking sheets with parchment paper, set aside.
- Bake: Using a cookie scoop, scoop the cookies into about 1½-2 tbsp. sized balls, rolling them between the palms of your hands. Place them about 2 inches apart on prepared baking sheets. Bake for 9-11 minutes or until the edges are set, but centers are still gooey. Underbaking is always key since the cookies will continue to cook as they cool on the baking sheet, so removing them from the oven under baked a little is perfectly fine! PS: swirl a cup around the cookies when warm right out of the oven to make perfect circles. It makes a huge difference! Start Timer
- Garnish: While the cookies are still warm, gently press a few chocolate chips and pecans on top and a sprinkle of flaky sea salt.flaky maldon sea salt
- Cool: After a few minutes on the baking sheet, carefully use a spatula to place on a wire cooling rack lined with parchment paper.
- Last step: Enjoy!!
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
Oh my goodness, these are wonderful. I think the brown butter takes it to another cookie level. It is worth the extra time. I used chopped, toasted almonds instead of pecans, because it was what I had. Also, made the cookies bigger, made 25 instead of 32, so my cooking time was longer (16 min.). My husband was my cookie taster and judge, he said they were so good, I could sell them. Don’t know how I could do that, because they wouldn’t last that long at our house.
P. S. I’m an amateur baker from Fresno. Thank you for making me look good.
Aw I am so glad you enjoyed them! Toasted almonds sound so good. Thank you!! yay Fresno!
Absolutely delicious!!! Another amazing recipe , that almond extract threw it over the top!!
Awww so glad to hear you loved this one, Jada! Isn’t it amazing how much almond extract can add to the flavor?! 🫶🏻