Description
Cowboy cookies combine the perfect balance of crunchy, chewy, and decadent flavors! Packed with oats, chocolate chips, pecans, and shredded coconut, these cookies are a nostalgic treat with a modern twist. Perfect for snacking, sharing, or indulging, these cookies will win everyone over with their rich, chunky textures and buttery taste.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (195g)
- 1 1/4 cups old fashioned oatmeal (100g)
- 1/4 cup super-fine almond flour (56g)
- 2 tablespoons malted milk powder (20g)
- 2 tablespoons corn starch (18g)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup salted butter (227g), cold
- 1 cup light brown sugar (225g, packed)
- 1/2 cup granulated sugar (100g)
- 1 tablespoon vanilla extract
- 1 teaspoon salt (6g)
- 1 large egg, room temperature
- 2 additional egg yolks, room temperature
Mix-ins
- 2 cups semisweet chocolate chips (370g), plus more for topping
- 1 1/2 cups pecans pieces (180g), plus more for topping
- 1 1/2 cups shredded coconut (125g)
For Topping
- Flaky sea salt
Instructions
- Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, old fashioned oatmeal, super-fine almond flour, malted milk powder, cornstarch, ground cinnamon, and baking soda. This ensures all the dry ingredients are evenly combined and ready to incorporate into the dough. - Cream the Butter and Sugars
In the bowl of a stand mixer fitted with a paddle attachment, cream together the salted butter, light brown sugar, granulated sugar, and salt. Mix until the texture is smooth and creamy — this step creates the rich base of the cookies. - Add the Eggs and Vanilla
Add the large egg, additional egg yolks, and vanilla extract to the creamed butter mixture. Beat on medium speed for about 5 minutes, or until the batter appears light and fluffy. - Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing a little at a time. Continue until everything is incorporated, forming a thick, rich cookie dough. - Fold in the Mix-ins
Gently fold in the shredded coconut, semisweet chocolate chips, and pecans. This step ensures even distribution of the mix-ins throughout the dough for that perfect crunchy and sweet balance. - Shape and Chill the Dough
Measure the cookie dough with a #16 scoop (or about 2.5 ounces each). For extra flair, press additional chocolate chips and pecans on top of the scooped dough. Place the dough balls onto a tray and chill uncovered for at least 2 hours — preferably 24 hours for the best texture. - Bake the Cookies
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place 6 cookie dough balls on the sheet, leaving at least 3 inches of space between each. Bake for 11 to 14 minutes, or until the edges turn golden brown. - Add Toppings and Cool
Immediately after baking, press a few extra chocolate chips into the warm cookies and sprinkle with flaky sea salt. Use a round cookie cutter to swirl the edges for a uniform, bakery-style appearance. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack. - Repeat the Process for Remaining Dough
If baking in batches, chill the baking sheet between uses to ensure consistent results across the cookies.
Notes
- Use high-quality, grass-fed, or European-style butter for a more flavorful result.
- Proper chilling ensures thick, chewy cookies and prevents spreading during baking.
- Avoid overcrowding the baking tray to let the cookies bake evenly.
- To make the cookies extra festive or seasonal, try substituting semi-sweet chocolate chips with white chocolate or mixing in dried fruit.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 17g
- Sodium: 185mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
