Cowboy Cookies

big, soft-centered cookies with oats, chocolate chips, pecans, and toasted coconut

Course Dessert

Cuisine American

Keyword cookies, cowboy cookies

Prep Time 10

Cook Time 16

Total Time 26

Servings cookies

Calories 347kcal

Author Emma Chapman

Ingredients

½ cup butter softened
⅓ cup granulated white sugar
⅓ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup oats old-fashioned
¼ teaspoon salt
½ teaspoon baking powder
½ cup chocolate chips dark
½ cup chopped pecans toasted
½ cup sweetened coconut toasted
flaky sea salt optional

Instructions

In a medium to large mixing bowl, cream together the softened butter and sugars.
Stir in the egg and vanilla extract until just combined.
In a medium to small mixing bowl, whisk together the flour, oats, salt, and baking powder.
Then, stir this in with the wet ingredients until a dough ball forms.
Stir in the chocolate chips, chopped pecans, and coconut flakes.
Divide into six balls (a little over 4 ounces each) and place on a baking sheet lined with parchment paper or a baking mat.
Sprinkle on a little flaky sea salt to the tops if using.
With your oven rack positioned in the upper 1/3 of the oven, bake at 350°F for 16-17 minutes. The edges should just be beginning to brown, but the centers will still be very soft.
Once you remove from the oven, allow the cookies to cool on the baking sheet for 6-8 minutes before transferring to a cooling rack.

Notes

You can omit one of the mix-in ingredients (chocolate chips, chopped pecans, or coconut flakes) if you like. But, if you omit more than one, you may want to add 1/4 cup or more chocolate chips just so the batter is the same consistency/amount.

You don't have to toast the pecans or coconut flakes, but it does add a depth of flavor if you do. I recommend doing this before you begin the rest of the recipe, setting them aside once toasted.

Nutrition