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Cowboy Cookies

Deliciously rich and chewy cookies combining oats, chocolate chips, and pecans, perfect for snacks and gatherings.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure for the cookies.
  • 1 cup old fashioned oatmeal Adds chewiness and heartiness.
  • 1/2 cup super-fine almond flour Contributes a subtle nutty flavor.
  • 1/4 cup malted milk powder Enhances flavor with a comforting maltiness.
  • 1/4 cup corn starch Helps create a soft, tender cookie texture.
  • 1 teaspoon ground cinnamon Adds warmth and depth to the flavor profile.
  • 1 teaspoon baking soda Provides leavening for a perfect rise.
Wet Ingredients
  • 1 cup salted butter Enriches flavor and contributes to texture.
  • 1 cup light brown sugar Provides moisture and a caramel-like flavor.
  • 1/2 cup granulated sugar Sweetens the cookies while helping them spread.
  • 1 teaspoon vanilla extract Adds a sweet aromatic note to the dough.
  • 1 pinch salt Enhances overall flavor profile.
  • 2 large eggs Bind the ingredients together and add richness.
Mix-Ins
  • 1 cup semisweet chocolate chips Essential for a rich, chocolatey flavor.
  • 1 cup pecan pieces Introduce crunch and nutty flavors.
  • 1 cup shredded coconut Provides a tropical touch and texture.
  • 1 teaspoon flaky sea salt A finishing touch to enhance flavors.

Method
 

Preparation
  1. In a medium bowl, whisk together the all-purpose flour, old fashioned oatmeal, almond flour, malted milk powder, corn starch, ground cinnamon, and baking soda.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the light brown sugar, salted butter, granulated sugar, and salt until smooth.
  3. Add in the egg, additional egg yolks, and vanilla extract and beat until light and creamy, about 5 minutes.
  4. Gradually add the dry ingredients to the wet ingredients, mixing between each addition.
  5. Fold in the shredded coconut, chocolate chips, and pecan pieces.
  6. Measure the dough with a number 16 cookie scoop (about 2.5 ounces each) and press additional chocolate chips on top if desired.
  7. Chill uncovered in the fridge for at least 2 hours, preferably 24.
Baking
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Add 6 cookie dough balls to each sheet, placing them at least 3 inches apart. Bake for 11-14 minutes until the edges are golden brown.
  3. Press additional chocolate chips into the cookies immediately after removing from the oven and use a cookie cutter to swirl the cookies to make them round. Sprinkle with flaky sea salt.
  4. Let the cookies cool on the pan for several minutes before transferring to a wire rack.

Notes

For maximum flavor, use high-quality chocolate chips. Allow cookies to cool slightly on the baking sheet before transferring.