Cowboy Cookies Oats Chocolate (Print Version)

Hearty cookies loaded with oats, chocolate, coconut, and pecans. Chewy, nostalgic, and easy to make.

# Ingredients:

01 - 1 cup unsalted butter

02 - 1 ¼ cup brown sugar, packed

03 - ½ cup granulated sugar

04 - 1 large egg, room temperature

05 - 1 large egg yolk, room temperature

06 - 2 tbsp. whole milk

07 - ¼ tsp. almond extract, optional

08 - 2 tsp. vanilla extract

09 - 2 cups all-purpose flour, spooned and leveled

10 - 1 tsp. kosher salt or ½ tsp. fine salt

11 - 1 tsp. baking soda

12 - ½ tsp. baking powder

13 - ½ tsp. cinnamon

14 - 1 ¼ - 1 ½ cup old fashioned oats

15 - 1 cup sweetened shredded coconut

16 - 1 cup chopped pecans, plus more whole pecans for garnish

17 - ~1 cup chocolate chips, plus more for garnish

18 - flaky maldon sea salt, for garnish

01 - Melt butter in a pan until golden brown. Pour into a large mixing bowl and cool for 10-15 minutes.

02 - Whisk together flour, salt, baking soda, baking powder, and cinnamon in a mixing bowl. Set aside.

03 - Add brown sugar and granulated sugar to the cooled butter. Whisk until combined and sandy.

04 - Whisk in egg, egg yolk, milk, vanilla extract, and almond extract until smooth.

05 - Fold in the dry ingredients using a spatula until mostly combined.

06 - Stir in oats, shredded coconut, chopped pecans, and chocolate chips until evenly distributed.

07 - Refrigerate the cookie dough for 10-15 minutes to hydrate the flour.

08 - Preheat the oven to 325°F and line baking sheets with parchment paper.

09 - Scoop 1½-2 tbsp. of dough, roll into balls, and place on baking sheets. Bake for 9-11 minutes until edges are set.

10 - Press a few chocolate chips, pecans, and some sea salt onto the cookies while warm.

11 - Cool cookies on the sheet for a few minutes before transferring to a wire rack. Enjoy!

01 - For best results, underbake slightly as the cookies will continue to cook while cooling.

02 - Dough can be frozen for up to 3 months; bake directly from frozen, adding an extra minute.