These Gordon Ramsay-inspired cowboy cookies are soft, chewy, and packed with flavor! Made with brown butter, oats, coconut, pecans, and chocolate chips, they have a rich, nutty taste and a perfect balance of crunch and sweetness. Perfect for a snack or a sweet treat with coffee!
Ingredients Needed:
- 1 cup (227 grams) unsalted butter
- 1 and 1/2 cups (319 grams) light brown sugar, packed
- 1/2 cup (99 grams) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 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
- 12 ounces (340 grams) semi-sweet chocolate chips
- 1 teaspoon flaky sea salt
How To Make Cowboy Cookies Recipe?
- Preheat the oven: Set the oven to 350°F and line two baking sheets with parchment paper.
- Mix the butter and sugars: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar for about 2 minutes until combined.
- Add eggs and vanilla: Whisk in the eggs and egg yolk, then stir in the vanilla extract until smooth.
- Combine dry ingredients: In another bowl, mix the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
- Mix everything: Gently fold the dry ingredients into the wet ingredients until just combined.
- Shape the cookies: Scoop 2-inch balls of dough onto the baking sheets, leaving 2 inches of space between each.
- Bake: Bake for 12 minutes or until the edges are golden brown and the centers are slightly soft.
- Add toppings: Press extra chocolate chips and pecans on top while warm (optional), and sprinkle with flaky sea salt if desired.
- Cool the cookies: Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Tips:
- Brown the Butter Properly: Melt the butter over medium heat, stirring constantly until it turns golden brown and smells nutty. This adds a deep, rich flavor to the cookies. Let it cool slightly before mixing with the sugars.
- Measure Flour Correctly: Too much flour can make the cookies dry. Use a spoon to scoop flour into the measuring cup, then level it off with a knife. Avoid packing it down.
- Don’t Overmix the Dough: Stir the wet and dry ingredients together just until combined. Overmixing can make the cookies dense and tough instead of soft and chewy.
- Space the Cookies Properly: These cookies spread while baking, so leave at least 2 inches between each dough ball on the baking sheet to prevent them from sticking together.
- Bake One Tray at a Time: Baking multiple trays at once can cause uneven cooking. Bake one tray in the center rack at a time for the best texture and even browning.
How To Store Leftovers?
- Refrigerate: Let the cookies cool first, then store them in a sealed container in the fridge for up to 1 week.
- Freeze: Once cooled, place the cookies in a freezer-safe bag and freeze for up to 3 months.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 80mg
- Potassium: 90mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 3g
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