These Cowboy Cookies Are So Good, I Always Make a Double Batch

These Cowboy Cookies Are So Good, I Always Make a Double Batch

from bhg.com
Dessert
36 min
28 servings
262 kcal / serving

If you're ready for a twist on chocolate chip cookies, try making cowboy cookies. These thick cookies are loaded with chocolate, nuts, coconut, rolled oats, and cinnamon

Ingredients

  • 1 cupunsalted butter
  • 2 ¼ cupsall-purpose flour
  • 1 teaspoonbaking soda
  • 1 teaspoonground cinnamon
  • ¾ teaspoonsalt
  • 1 ½ cupspacked brown sugar
  • ½ cupgranulated sugar
  • 2eggs
  • 1 tablespoonvanilla
  • 12ounce pkg. semisweet or dark chocolate chips
  • 1 ¾ cupsregular rolled oats
  • ¾ cupsweetened flaked coconut
  • ½ cupcoarsely chopped pecans
  • flaky sea salt (optional

Directions

  1. 1

    Prep Pan Preheat oven to 350°F. Line cookie sheets with parchment paper.

  2. 2

    Make Brown Butter In a 10-inch skillet (with a light colored inside to better watch the butter color), heat butter over medium-low 15 to 17 minutes or until butter turns light brown and smells nutty. Watch closely once the foam dissipates, it will quickly go from browned to burned. Transfer browned butter to a large bowl.

  3. 3

    Mix Dry Ingredients In a medium bowl, combine flour, baking soda, cinnamon, and salt.

  4. 4

    Mix Dough Whisk brown and granulated sugar into browned butter. Whisk in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips, oats, coconut, and pecans.

  5. 5

    Form Cookies and Bake Roll dough in 2-inch balls (3 Tbsp scoop). Place two inches apart on prepared cookie sheets. Bake until edges are set and lightly browned, 12 minutes. Sprinkle with flaky sea salt, if desired. Cool on cookie sheets 10 minutes. Transfer to wire racks to cool completely.