Brown Sugar Cowboy Cookies are soft, chewy, and packed with so many good things! They have chocolate chips, pecans, oats, and crunchy pretzels in every bite. The brown sugar adds a rich sweetness that makes these cookies hard to resist!
These cookies bring together two favorites! They have the fun mix-ins from my Cowboy Cookies and the soft, chewy texture of my Brown Sugar Chocolate Chip Cookies. They are a little bit of both, and so much fun to bake!
Ingredients & Substitutions
- All-purpose flour: Gives the cookies their structure. Measure carefully for the best texture.
- Old-fashioned rolled oats: Add a chewy texture to the cookies. I recommend rolled oats rather than quick oats.
- Baking soda: Helps the cookies spread and brown as they bake.
- Kosher salt: Balances the sweetness. If using table salt, use a little less.
- Unsalted butter: Let the butter come to room temperature so it mixes easily with the sugar. If using salted butter, reduce the added salt.
- Light brown sugar: Adds sweetness and helps make the cookies soft and chewy. Light brown sugar is my recommendation for this recipe.
- Egg: Use one large egg at room temperature so it mixes evenly into the dough.
- Pure maple syrup: Adds sweetness and a subtle maple flavor. Use pure maple syrup rather than pancake syrup.
- Vanilla extract: Adds a little extra flavor and complements the brown sugar and chocolate.
- Semisweet chocolate chips: Add chocolate throughout the cookies. You can use milk chocolate or dark chocolate chips instead, if preferred.
- Pecans: Add a little crunch and nutty flavor. Walnuts are a good substitute, or you can leave the nuts out.
- Pretzels: Crushed pretzels add a salty crunch that balances the sweetness. Break them into small pieces so they mix easily into the dough.
FAQs
Can I add other mix-ins to Brown Sugar Cowboy Cookies?
Absolutely! You can add shredded coconut, chopped walnuts, or raisins for a different flavor and texture. You could also try butterscotch chips or white chocolate chips in place of some of the semisweet chocolate chips. Keep the total amount of mix-ins about the same so the dough holds together and the cookies bake properly.
Why are my cookies soft when I take them out of the oven?
The centers should still look slightly soft when you remove the cookies from the oven. They will continue to set as they cool on the baking sheet. Baking them until the centers look completely firm can make the cookies dry.
Can I make Brown Sugar Cowboy Cookie dough ahead of time?
Yes! Cover the dough and refrigerate it until you are ready to bake. If the dough becomes too firm to scoop, let it sit at room temperature for a few minutes. Chilled dough may need an extra minute or two in the oven.
Can I freeze Brown Sugar Cowboy Cookie dough?
Yes! Scoop the dough into portions and place them on a baking sheet. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a little extra time as needed.
How do I keep cowboy cookies soft?
Store completely cooled cookies in an airtight container at room temperature for up to 4 to 5 days. Avoid overbaking, since the cookies will continue to set as they cool. Keeping them sealed helps prevent them from drying out.
How To Store Brown Sugar Cowboy Cookies
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 4 to 5 days. This helps keep them soft and chewy.
To Freeze: Place the cooled cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
To Freeze the Dough: Scoop the dough into portions and freeze on a baking sheet until firm. Transfer the dough balls to a freezer-safe bag or container and freeze for up to 3 months. Bake from frozen, adding a little extra time as needed. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Brown Sugar Cowboy Cookies
Ingredients
- 2 ⅓ cups (272 g) all-purpose flour
- ½ cup (45 g) old-fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- ⅓ cup (105 g) pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips
- ¾ cup (75 g) chopped pecans
- ¾ cup (about 45 g) crushed pretzels
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for 1 to 2 minutes, or until creamy. Add the egg and mix until combined.
- Add the maple syrup and vanilla extract. Beat until combined, scraping down the sides of the bowl as needed.
- Add the flour mixture and mix on low speed just until no dry streaks remain.
- Stir in the chocolate chips, pecans, and crushed pretzels until evenly distributed.
- Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
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