Cowboy Cookies
Thick and chewy these Cowboy Cookies are packed with flavor and texture. Shredded coconut, chocolate chips and pecans are packed into these brown sugar sweetened oatmeal cookies.
Servings: 24 cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup white sugar (100 g)
- ½ cup light brown sugar (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour (130 g)
- 1 cup rolled oats (115 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup unsweetened coconut flakes
- ½ cup chocolate chips
- ½ cup pecans chopped
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
- In a medium size mixing bowl cream together the butter with the white and light brown sugar until light and fluffy.
- Add in the egg and vanilla extract. Mix to combine.
- To the same bowl add the flour, oats, baking soda, baking powder, cinnamon, and salt. Mix together until dough forms.
- Fold in the coconut flakes, chocolate chips and chopped pecans.
- Using a cookie scoop, scoop even amounts of cookie dough onto the prepared baking sheet.
- Bake at 350 degrees for 9-11 minutes, until the edges are just lightly browning.
- Remove the cookies from the oven and allow to cool on the baking sheet for 2-3 minutes, remove to a wire rack to continue cooling.
- Continue baking the dough until all cookies are made, recipe makes approximately 24 cookies.
- Store in an airtight container at room temperature for 4-5 days.
Notes
- All-Purpose Flour: For a gluten-free version, you can substitute it with a 1:1 gluten-free flour mix.
- Butter: The cowboy cookie recipe is written using unsalted butter. Adjust the amount of salt if you use a salted butter.
- Rolled Oats: Also known as Old Fashioned Oats, these are oats that have been flattened. I don't recommend substituting with another type of oatmeal such as quick oats or steel cut oats as this will change the texture of the cookie.
- Unsweetened Coconut Flakes: You can use either unsweetened or sweetened coconut flakes in this recipe. You can also leave out the coconut for allergen or personal preference reasons.
- Chocolate Chips: Use your favorite kind of chocolate- semi-sweet, milk or dark chocolate, or chop up chocolate bars for chunks.
- Pecans: Walnuts are a great substitution, or leave out if needed.
- Storage: Store the cookies in an airtight container at room temperature for 4-5 days.
- Freezer: After baking, allow the cookies to cool completely, then transfer to a bag or airtight container. Store in the freezer for up to 3 months. You can also freeze the dough by scooping the dough and placing on a baking sheet. Freeze this overnight and then remove the cookie dough to a large bag and store in the freezer until ready to bake.
Nutrition
Calories: 130kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg