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Upclose photo of cowboy cookie topped with pecans, chocolate chips and coconut.
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Cowboy Cookies

These Cowboy Cookies are hearty, chewy, and loaded with texture. Packed with oats, chocolate chips, shredded coconut, and chopped pecans, they’re a little nostalgic, a little indulgent, and totally satisfying.
Course Dessert
Cuisine American
Keyword cowboy cookies
Prep Time 25 minutes
Cook Time 9 minutes
Total Time 34 minutes
Servings 32 cookies
Calories 198kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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 Timer 
    1 cup unsalted butter
    Melted brown butter in glass mixing bowl.
  • 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
    Side-by-side image of adding all the dry ingredients for cowboy cookies to a large glass mixing bowl then whisking together.
  • 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
    Side-by-side image of adding both sugars to the brown butter and mixing together in glass mixing bowl.
  • 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
    Side-by-side image of adding egg, vanilla and milk to sugars mixed with brown butter then mixing all the ingredients together with a whisk in glass mixing bowl.
  • Fold in dry ingredients: Use a rubber spatula to fold in the dry ingredients until most of the flour is incorporated.
    Adding the dry ingredients to the wet ingredients for Cowboy cookies in glass mixing bowl.
  • 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
    Side-by-side image of adding pecans, chocolate chips, oats and pecans to cookie dough and mixing together with spatula in glass mixing bowl.
  • 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 
    Side-by-side photo of cowboy cookie dough balls on parchment lined baking sheet then image showing baked cookies on baking tray.
  • 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
    Tray of baked cowboy cookies on top of wire cooling rack on metal sheet pan lined with parchment paper.
  • 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!!
    Cowboy cookies topped with chocolate chips, pecans and shredded coconut on table.

Video

Notes

If you feel like your cookies aren’t spreading, 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!
To store: 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.
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.

Nutrition

Serving: 1cookie | Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg