Thick, gooey cookies packed with chocolate, pecans, and coconut—these cowboy cookies are everything you crave in one bite.
Ingredient:
Unsalted butter (melted) ½ cup 115 g
Light brown sugar (packed) ¾ cup 160 g
Granulated sugar ¼ cup 50 g
Eggs 2 large
Vanilla extract 2 teaspoons 10 g
All-purpose flour 1¾ cups 210 g
Baking soda ½ teaspoon ~2.5 g
Ground cinnamon ½ teaspoon ~1.3 g
Salt ½ teaspoon ~3 g
Rolled oats ~1 cup 100 g
Sweetened flaked coconut ½ cup 45 g
Pecans (roughly chopped) ½ cup 60 g
Semi-sweet chocolate chips 1 cup 200 g
Instructions:
1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking sheets.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 1–2 minutes until smooth.
3. Add the eggs and whisk well. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.
5. Fold the dry ingredients into the wet mixture just until combined.
6. Now gently fold in the coconut, pecans, and chocolate chips—this keeps the base dough nice and smooth and prevents overmixing.
7. Scoop into 8 equal portions, spacing them about 2 inches apart.
8. Bake one sheet at a time for 12 minutes, until edges are golden and centers soft.
9. Press extra pecans or chips on top while warm and finish with a sprinkle of coconut flakes and flaky sea salt (optional).
10. Let cool for 10 minutes on the tray, then transfer to a rack to finish cooling.
