Ultimate Cowboy Cookies

Closeup of a cowboy cookie topped with chocolate chips and flaky salt.

Have you ever had a cowboy cookie? It's an oatmeal cookie filled with coconut, pecans, and chocolate chips. My version takes the recipe a step further by adding two special ingredients to make these the BEST cowboy cookies ever.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Cooling time 30

Total Time 1 20

Servings

Calories 266kcal

Author Allison - Celebrating Sweets

Ingredients

1 cup (226g) salted butter cut into large pieces
2 cups (160g) old fashioned oats see note
2 cups (250g) all purpose flour
1 tablespoon cornstarch
1½ teaspoons cinnamon
1½ teaspoons baking powder
½ teaspoon salt
1 cup (220g) dark brown sugar packed
½ cup (100g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
¾ cup (55g) sweetened shredded coconut
1 cup (120g) chopped toasted pecans
1¼ cups (200g) milk chocolate chips
½ cup (75g) toffee bits I use Heath bits o brickle

Instructions

Begin by browning the butter. Place the butter in a saucepan set over medium-low heat. Cook, stirring occasionally, until light brown bits form on the bottom of the pan and the butter begins to turn golden brown and smell nutty. Watch it closely as it can go from brown to burned quickly. Immediately transfer the butter into your mixing bowl along with any accumulated brown bits. Allow the butter to cool at room temperature for 30 minutes.
Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
In a separate bowl (not the bowl the butter is in), combine 1 cup oats, 1 cup ground oats (see note), flour, cornstarch, cinnamon, baking powder and salt.
Using a hand mixer or stand mixer with the paddle attachment, beat brown butter, brown sugar, and granulated sugar for a full minute. Add eggs and vanilla, beating until combined.
Add the oat mixture to the wet ingredients beating until well combined.
Add the coconut, pecans, chocolate chips*, and toffee bits, stirring until well combined.
*I usually reserve ¼ cup of the chocolate chips for topping the cookies.
Scoop generous 2-tablespoon portions of dough and form the dough into thick flat discs (this helps the cookies spread nicely). Place the discs a couple inches apart on prepared baking sheets and bake for 9-12 minutes. The cookies will have spread, the edges should be set but the middle of the cookies still slightly under baked. Add the reserved chocolate chips to the top of the warm cookies and sprinkle with flaky sea salt, if desired. Place the baking sheets on wire racks to cool for 15 minutes, then transfer the cookies directly to the rack.

Video

Notes

Oats: Before adding the oats to the cookie dough, I grind half of the oats (1 cup) in a food processor or blender. These finely ground oats disperse nicely throughout the dough and give the perfect texture.

Butter: I like salted butter for this recipe because it balances well with all the sweet mix-ins. If preferred, you can use unsalted butter and increase the added salt by a scant ½ teaspoon.

Serving and storage: Serve cookies at room temperature or slightly warm. Store, tightly covered, at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition