Cowboy Cookies
These hearty cowboy cookies are loaded with so many delicious ingredients, from coconut to nuts and chocolate chips, and make a great addition to your cookie jar.
Servings: 20
Calories: 268kcal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter, melted and cooled
- 1 whole egg, room temperature
- 1 egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- ¾ cup quick-cooking oats
- ¾ cup pecans, roughly chopped
- ½ cup sweetened shredded coconut
Instructions
- In a medium bowl, combine the all-purpose flour, cornstarch, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the brown sugar and granulated sugar.
- With the mixer on low speed, slowly drizzle in the melted & cooled butter until all the butter has been fully incorporated into the sugars.
- While the mixer is still running, add the whole egg, egg yolk, and vanilla extract. Be sure to allow each egg to fully incorporate before adding the next one.
- To the bowl of the stand mixer, add the flour mixture in three additions, being sure to allow each addition to be mixed in before adding the next. You may need to stop the mixer and scrape down the sides of the bowl between each addition of the flour.
- Once all the flour mixture has been incorporated, stop the mixer and add the semi-sweet chocolate chips, quick-cooking oats, chopped pecans, and sweetened shredded coconut. Mix on low speed just until all the add-ins have been evenly distributed into the cookie batter. Do not overmix your cowboy cookie batter.
- Cover the bowl with plastic wrap and refrigerate the cowboy cookie dough for 30 to 45 minutes.
- Preheat the oven to 350°F. Line a large baking sheet with a piece of parchment paper.
- Scoop out the cookie dough using a 2-inch cookie scoop, and place 6 to 8 cookie dough balls onto the prepared baking sheet. Using your fingertips, lightly press down on the dough balls to flatten them slightly. This will help your cookies bake evenly.
- Bake for 11 to 13 minutes or until the cookies are lightly browned around the edges, and the center is set. Do not overbake your cookies.
- Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a cooling rack on the counter to cool completely.
- Repeat steps 9 to 11 with the remaining cookie dough until all the cowboy cookies have been baked.
Notes
- You can make these without a stand mixer as well. You will want to use at least an electric mixer to combine the butter and sugars to get the right consistency.
- Using a 2-inch cookie scoop gives you nice large cookies. If you use a smaller cookie scoop, you will get more than 20 cookies, and you will need to check your bake time at 9 to 10 minutes, so you do not overbake the smaller-sized cookies.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 268kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 128mg | Potassium: 108mg | Fiber: 2g | Sugar: 15g | Vitamin A: 341IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg