Brown Sugar Cowboy Cookies
Brown Sugar Cowboy Cookies are soft, chewy, and loaded with chocolate chips, pecans, oats, and crunchy pretzels. Each bite has a little sweetness, a little crunch, and plenty of chocolate!
Servings: 24 cookies
Calories: 209kcal
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.
Nutrition
Serving: 1cookie | Calories: 209kcal