Cowboy Cookies
Cowboy cookies packed with oats, chocolate chips, toasted nuts, and coconut. Underbaking the cookies gives them soft interiors and crisp exteriors.
Print
Pin
Servings: 16 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.