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The Best Cowboy Cookies Recipe

The Best Cowboy Cookies Recipe for Chewy Coconut Bliss

Discover the best cowboy cookies recipe loaded with coconut and chocolate for a chewy delight that everyone's raving about.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Enhances richness and flavor; substitute with coconut oil for dairy-free cookies.
  • 1 cup Light Brown Sugar Delivers sweetness and moisture; try dark brown sugar for a deeper taste.
  • 1 cup Granulated Sugar Sweetens the cookies; can be swapped with coconut sugar for a healthier option.
  • 2 large Large Eggs Binds ingredients and adds moisture; for a vegan version, use flax eggs.
  • 1 large Egg Yolk Improves chewiness; omit for fewer eggs or use a chia egg to keep it vegan.
  • 2 teaspoons Pure Vanilla Extract Boosts flavor; imitation vanilla can be used if necessary.
  • 2 cups All-Purpose Flour Provides structure; use a gluten-free flour blend for a gluten-free alternative.
  • 1 teaspoon Baking Soda Acts as a leavening agent for a perfect rise.
  • 1 teaspoon Ground Cinnamon Adds warmth and spice; nutmeg can be switched for a different flavor.
  • 1 teaspoon Salt Balances sweetness and heightens flavors; sea salt can enhance the topping.
For the Extras
  • 2 cups Old-Fashioned Oats Contributes chewiness and texture; quick oats can be a quick substitute.
  • 1 cup Sweetened Flaked Coconut Brings sweetness and chewiness; opt for unsweetened for less sugar.
  • 1 cup Pecans Adds crunch and nuttiness; feel free to use walnuts or almonds as substitutes.
  • 1 cup Semi-Sweet Chocolate Chips Infuses sweetness and rich flavors; dark chocolate or milk chocolate chunks also work perfectly.
  • to taste Flaky Sea Salt A lovely optional topping to elevate the cookie experience.

Equipment

  • Mixing Bowl
  • baking sheets
  • Whisk
  • Spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk the browned butter with both sugars until creamy, about 2 minutes.
  3. Whisk in the large eggs and egg yolk until fully blended, then mix in the vanilla.
  4. In another bowl, whisk the flour, baking soda, cinnamon, and salt. Fold in oats, coconut, pecans, and chocolate chips.
  5. Fold the dry mixture into the wet ingredients until just combined.
  6. Scoop 2-inch dough balls onto prepared baking sheets, leaving space between each.
  7. Bake for 12 minutes, until golden around the edges but still soft in the center.
  8. Press additional chocolate chips and pecans on top while still warm, sprinkle with flaky sea salt if desired.
  9. Let cookies cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Browning the butter adds a nutty flavor, and gentle mixing prevents tough cookies. Adjust dough ball sizes for baking time, and feel free to customize with different nuts or dried fruits.

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