Cowboy Cookies
These Cowboy Cookies are thick, chewy, and loaded with oats, chocolate chips, pecans, and coconut. Each bite is soft in the middle with lightly golden edges and a little crunch from the nuts and coconut!
Servings: 32 cookies
Calories: 207kcal
Ingredients
- 2 cups (180 g) rolled oats
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 ½ cups (255 g) semi-sweet chocolate chips
- 1 cup (100 g) chopped pecans
- 1 cup (80 g) sweetened flaked coconut
- flaky sea salt, for sprinkling after baking
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together rolled oats, flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a stand mixer with paddle attachment (or large bowl with hand mixer), beat butter and brown sugar on medium until smooth and creamy, about 2 to 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and molasses until fully combined.
- With mixer on low, gradually add the dry ingredients until just incorporated; don't overmix.
- Stir in chocolate chips, pecans, and coconut by hand (or on very low speed) until evenly distributed.
- Using a 2-tablespoon scoop, drop dough onto prepared sheets, spacing cookies 2 to 3 inches apart.
- Bake 9 to 11 minutes, until edges are set and lightly golden but centers still look soft. (They will firm up as they cool.)
- Sprinkle the warm cookies with flaky sea salt. Let them rest on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 207kcal