Chewy Loaded Cowboy Cookies (Print Version)
# Ingredients:
→ Butter & Sweeteners
01 -
1 cup butter, unsalted
02 -
1¼ cups packed light or dark brown sugar
03 -
½ cup white granulated sugar
→ Wet Ingredients
04 -
1 whole egg, at room temperature
05 -
1 egg yolk, at room temperature
06 -
2 tablespoons milk (whole is best)
07 -
2 teaspoons pure vanilla extract
08 -
¼ teaspoon almond extract (optional, but adds great flavor)
→ Dry Base
09 -
2 cups all-purpose flour, measured by spooning into cup
10 -
1 teaspoon kosher salt (or ½ teaspoon table salt)
11 -
1 teaspoon baking soda
12 -
½ teaspoon baking powder
13 -
½ teaspoon ground cinnamon
→ Cookie Mix-Ins
14 -
1¼ to 1½ cups old-fashioned rolled oats
15 -
1 cup sweetened coconut flakes
16 -
1 cup pecans, roughly chopped (plus extra whole ones for topping)
17 -
1 cup chocolate chips (plus extra for topping)
18 -
Flaky sea salt for finishing
# Instructions:
01 -
Melt your butter in a saucepan over medium heat until it turns golden brown and smells nutty. Transfer to a large bowl and let it cool down for about 10 to 15 minutes before moving forward.
02 -
In a separate medium bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Whisk everything together and set it aside for now.
03 -
Once the browned butter has cooled a bit, add both the brown and white sugars. Whisk them together until fully blended—it'll look grainy and that's totally fine. Just break up any stubborn sugar lumps.
04 -
Add your whole egg, egg yolk, milk, vanilla, and almond extract to the butter-sugar mixture. Whisk everything until you have a smooth, creamy consistency.
05 -
Switch to a rubber spatula and gently fold the dry ingredients into the wet mixture. Mix until you can barely see any flour streaks remaining.
06 -
Now comes the fun part—fold in your oats, shredded coconut, chopped pecans, and chocolate chips. Stir until everything is evenly distributed throughout the dough.
07 -
Cover the bowl and refrigerate the dough for 10 to 15 minutes. This short chill time helps the flour absorb moisture and results in softer, chewier cookies. Keep returning the dough to the fridge between baking batches.
08 -
While the dough is chilling, heat your oven to 325°F. Line two baking sheets with parchment paper and set them aside.
09 -
Use a cookie scoop to portion out dough into balls about 1½ to 2 tablespoons each. Roll them lightly between your palms to smooth them out. Space them about 2 inches apart on your prepared sheets. Bake for 9 to 11 minutes—edges should be set but centers still look slightly underdone. They'll firm up as they cool, so pulling them early is actually perfect!
10 -
As soon as the cookies come out of the oven, gently press a few extra chocolate chips and pecan halves onto the tops. Sprinkle with a tiny pinch of flaky sea salt for that sweet-salty contrast.
11 -
Let the cookies sit on the baking sheet for a couple minutes to set, then carefully transfer them to a wire rack with parchment underneath. Let them cool completely before digging in.
# Notes:
01 -
If your cookies aren't spreading enough during baking, try gently flattening the dough balls slightly before they go in the oven. Results can vary based on your specific oven.
02 -
For perfectly round cookies, use a drinking glass or round cookie cutter to gently swirl around each warm cookie right after baking. This simple trick makes them look bakery-perfect!
03 -
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
04 -
To freeze unbaked dough: Scoop into balls and freeze in a single layer in an airtight container for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
05 -
Make-ahead option: Prepare the dough and refrigerate for 2-3 days. Let it come back to room temperature before scooping and baking as usual.