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BEST Cowboy Cookie Recipe


Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 17 minutes
Total Time 1 hour 27 minutes
Servings 18 cookies
Close up of cowboy cookies on a white plate with a blue rim.
These thick and chewy Cowboy Cookies are made with an oatmeal base dough and are loaded with pecan pieces, chocolate chips, and shredded coconut with a hint of cozy cinnamon flavor and a flaky sea salt!

Ingredients  

Instructions

  • In a medium bowl, whisk together the 1½ cups all-purpose flour, 1¼ cups old fashioned oatmeal, ¼ cup super-fine almond flour, 2 tablespoons malted milk powder, 2 tablespoons corn starch, ½ teaspoon ground cinnamon, and ½ teaspoon baking soda.
    Dry ingredients for cowboy cookies being whisked together in a bowl.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup light brown sugar, 1 cup salted butter, ½ cup granulated sugar, and 1 teaspoon salt until smooth.
    Butter and sugar creamed together in a glass stand mixer bowl.
  • Add in 1 large egg, 2 additional egg yolks, and 1 tablespoon vanilla extract and beat until light and creamy. About 5 minutes.
    Vanilla and eggs being added to cookie dough in a mixing bowl.
  • Add the dry ingredients to the wet ingredients a little at a time, mixing between each addition. 
    Dry ingredients being added to cookie dough in a mixing bowl.
  • Fold in 1½ cups shredded coconut, 2 cups semisweet chocolate chips, and 1½ cups pecans pieces.
    Coconut, chocolate chips, and pecans being added to a mixing bowl with cookie dough.
  • Measure the dough with a #16 cookie scoop, or about 2.5 ounces each. If you'd like, press additional chocolate chips on top of the dough.
    Overhead photo of scoops of cookie dough on a baking sheet ready to chill.
  • Chill uncovered in the fridge for at least 2 hours, preferably 24.
    Balls of cowboy cookie dough on a pan.
  • Preheat the oven to 350­­°F and line two large baking sheets with parchment paper. Add 6 cookie dough balls at least 3 inches apart. Bake for 11 to 14 minutes until the edges are golden brown. Begin baking the next batch on the second pan; do not bake two pans at a time.
  • Press additional chocolate chips into the cookies immediately after removing them from the oven. Then, use a large round cookie cutter to swirl the baked cookies inside to make them nice and round. When the chips melt and soften, sprinkle with flaky sea salt.
    Cowboy cookies on a baking sheet.
  • Let the cookies cool on the pan for several minutes before transferring to a wire rack. Chill the pan in the freezer for a couple of minutes between batches so you don't put the dough down on a hot pan.

Notes

  1. I recommend using grass-fed or European-style butter for best results.
  2. Chill the dough as stated in the directions because it allows you to get thick, chewy cookies.
  3. Let cool on the pan for at least a few minutes before transferring to a cooling rack.
  4. This is a new and updated recipe, the original can be found here for those that want it. 

Nutrition

Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 111mg | Potassium: 93mg | Fiber: 1g | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.5mg
Find it online: www.sugarandsoul.co/cowboy-cookies/