Stuff You’ll Need
- 1¼ cups (about 170 grams) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1½ cups (packed, ~300 grams) light brown sugar
- ¾ cup (12 tablespoons) unsalted butter, melted and slightly cooled
- 1 whole large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1¼ cups (about 105 grams) rolled oats (not quick-cooking)
- 1 cup pecans, toasted and chopped
- 1 cup (85 grams) sweetened shredded coconut
- ⅔ cup (about 105 grams) semisweet chocolate chips
Stuff to Know Before Baking
Old-fashioned rolled oats work best but “quick” or “instant” oats can be used in a pinch.
Avoid thick-cut oats, as they will cause the cookies to spread too much.
These cookies are LARGE, so a rimless cookie sheet provides the best results.
Preheat & Prepare
Adjust the oven rack to the middle position and preheat to 350°F. Line two rimless cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the Wet & Dry Ingredients
In a large bowl, whisk together the sugar, melted butter, egg, egg yolk, and vanilla until smooth. Stir in the flour mixture until no dry streaks remain. Fold in the oats, pecans, coconut, and chocolate chips until evenly combined. The dough will be sticky.
Portion the Dough
Lightly spray a ¼-cup measuring cup with vegetable oil spray. Scoop level ¼-cup portions of dough onto the prepared sheets, staggering 8 portions per sheet and spacing them about 2½ inches apart. Divide any remaining dough evenly among the portions.
Bake
Bake one sheet at a time until the edges are browned and set, and the centers are puffed with pale spots, about 15–17 minutes, rotating the sheet halfway through baking. Do not overbake.
Cool & Store
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving. Store in an airtight container for up to 3 days.
Make Ahead Options
Refrigerate: After portioning the dough (Step 3), wrap the sheets tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, increase baking time to 16–18 minutes.
Freeze: Portion the dough onto a parchment-lined sheet and freeze until solid. Transfer frozen portions to a zipper-lock bag and store for up to 2 months. Bake directly from frozen, increasing the baking time to 17–19 minutes.
Cowboy Cookies
Ingredients
- 1¼ cups about 170 grams all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1½ cups packed, ~300 grams light brown sugar
- ¾ cup 12 tablespoons unsalted butter, melted and slightly cooled
- 1 whole large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1¼ cups about 105 grams rolled oats (not quick-cooking)
- 1 cup pecans toasted and chopped
- 1 cup 85 grams sweetened shredded coconut
- ⅔ cup about 105 grams semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk sugar, melted butter, egg, egg yolk, and vanilla. Stir in the flour mixture until smooth. Fold in oats, pecans, coconut, and chocolate chips.
- Lightly spray a ¼-cup measuring cup with oil. Scoop dough onto cookie sheets, spacing 8 portions per sheet, about 2½ inches apart.
- Bake for 15–17 minutes, rotating halfway through, until edges are browned and centers are puffed. Do not overbake.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 3 days.
