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Cowboy Cookies with Brown Butter, Pecans, Toasted Coconut, and Chocolate Chips Recipe

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4.4 from 2 reviews

These Cowboy Cookies are hearty oatmeal treats bursting with rich flavors from brown butter, toasted coconut, crunchy pecans, and melty semi-sweet chocolate chips. Perfectly golden with a hint of cinnamon and a sprinkle of sea salt, these cookies offer a delightful balance of textures and tastes. They’re an irresistible American classic that your friends and family will adore.

  • Total Time: 1 hour
  • Yield: 28 cookies

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, cut into tablespoon pieces
  • 2 large eggs
  • 1 tablespoon pure vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar

Mix-ins

  • 2 cups old fashioned rolled oats
  • 1 cup toasted coconut
  • 1 cup chopped pecans or candied pecans
  • 1 1/4 cups semi-sweet chocolate chips

Optional

  • Sea salt for sprinkling on cookies

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside to prepare for baking.
  2. Brown the Butter: Place the butter in a medium saucepan and melt it over medium heat, stirring often. Continue cooking until the butter foams, releases a nutty aroma, and turns golden brown, about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Cover and refrigerate for 45 minutes until cooled.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and ground cinnamon. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the cooled browned butter with brown sugar and granulated sugar until smooth and fully combined. Scrape down the bowl as needed to ensure even mixing.
  5. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and mix until incorporated thoroughly.
  6. Combine Dry Ingredients: Slowly add the flour mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep cookies tender.
  7. Fold in Mix-ins: Gently stir in the rolled oats, toasted coconut, chopped pecans, and semi-sweet chocolate chips until evenly distributed throughout the dough.
  8. Shape Cookies: Roll the dough into balls approximately 2 tablespoons each. Place the dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
  9. Bake: Bake in the preheated oven for 10 to 14 minutes, or until the cookies are golden brown around the edges but still slightly soft in the center for a chewy texture.
  10. Finish and Cool: Remove cookies from the oven and immediately sprinkle with flaky sea salt if desired. Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.

Notes

  • For best flavor, use unsalted butter to control the overall saltiness of the cookies.
  • To toast coconut, spread shredded coconut in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway, until golden and fragrant.
  • Use old fashioned rolled oats for texture; instant oats may result in a softer cookie.
  • Chill the browned butter properly to avoid melting the sugars prematurely during mixing.
  • Sprinkling sea salt on top after baking enhances the cookie's flavor by adding a pleasant salty contrast.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Author: admin
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/cowboy-cookies-with-brown-butter-pecans-toasted-coconut-and-chocolate-chips-recipe/