Introduction

These Cowboy Cookies are a delightful treat packed with oats, coconut, pecans, and chocolate chips. Their perfectly chewy texture combined with a hint of cinnamon makes them an irresistible classic for any cookie lover.

A close-up view of several oatmeal cookies on a crinkled parchment paper, each cookie thick and chunky with a rough, golden-brown texture. The cookies have visible mix-ins including melted dark chocolate chips, whole pecan halves, and shredded coconut sprinkled across the top. The cookie dough shows small oat flakes and nut pieces, creating a chewy, dense look. The image captures the irregular shapes and cracks of the cookies, highlighting their homemade appeal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227 grams) unsalted butter, melted until browned
1 and 1/2 cups (319 grams) light brown sugar, packed
1/2 cup (99 grams) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 and 1/2 teaspoons pure vanilla extract
2 and 1/3 cups (270 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 and 3/4 cups (156 grams) old-fashioned oats
3/4 cup (60 grams) sweetened flaked coconut
1/2 cup (64 grams) pecans, roughly chopped (plus more for decorating)
12 ounces (340 grams) semi-sweet chocolate chips
1 teaspoon flaky sea salt (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper; set aside.
Step 2: In a large bowl, whisk together the browned butter and both sugars until well combined, about 2 minutes. It’s okay if the mixture looks slightly separated.
Step 3: Whisk in the eggs and egg yolk until fully incorporated, about 45 seconds. Add the vanilla extract and mix well.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined—avoid overmixing to keep cookies tender.
Step 6: Scoop 2-inch balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
Step 7: Bake one sheet at a time for about 12 minutes, until the cookies are golden around the edges and still slightly soft in the center.
Step 8: Immediately after removing from the oven, press additional chocolate chips and pecans on top if desired. Sprinkle with flaky sea salt for extra flavor.
Step 9: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nut-free version, substitute pecans with an extra ½ cup of oats or chocolate chips.
Use dark chocolate chips instead of semi-sweet for a richer flavor.
To enhance the toasted flavor, brown the butter carefully until it smells nutty but not burnt.
If you prefer chewier cookies, slightly underbake them and let them finish setting on the baking sheet.

Storage

Store cooled cowboy cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a sealed container for up to 3 months. To reheat, warm in a low oven for a few minutes or microwave briefly to restore softness.

How to Serve

The image shows a close-up of large round cookies on a black cooling rack over a white marbled surface. Each cookie has a chunky texture with visible bits of oats and nuts inside. The top layer of the cookies is golden brown with scattered dark brown melted chocolate chips and whole glossy pecan halves pressed slightly into the dough. There are small white coarse salt flakes sprinkled unevenly on top, adding a bit of sparkle. Around the cookies, a few loose pecans and chocolate chips can be seen on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats provide a better texture and chewiness in these cookies, but you can substitute quick oats in a pinch. The texture will be softer and less hearty.

Why is my browned butter separating when mixed with sugar?

It’s normal for browned butter and sugar mixtures to look grainy or separated at first. Keep whisking until they come together smoothly. Don’t worry, this won’t affect the final texture of your cookies.