Cowboy Cookies
This cookie has it all: chocolate chips, oats, white chocolate chips, pecans, and sea salt! Ready in less than 30 minutes, great for an after-school treat or when you just want something sweet!
Servings:24 cookies
Ingredients
- 3 cups flour
- ⅔ cup old fashioned rolled oats
- ⅔ cup shredded coconut
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips, or 1/2 cup semi sweet + 1/2 cup milk chocolate
- 1 cup white chocolate chips
- 2 teaspoons coarse sea salt or sea salt flakes
- ⅔ walnuts or pecans, roughly chopped
Instructions
- Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
- In a medium bowl whisk together flour, oats, shredded coconut, baking powder, baking soda, and salt.
- In a large bowl cream together butter and sugars.
- Mix in eggs and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in half of the chocolate chips and the chopped nuts.
- Use a large cookie scoop (I use an ice cream scoop!) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet. (yes, they are large, make sure you leave plenty of space between)
- Gently press remaining chocolate chips into the cookie dough mounds being cautious not to flatten the mounds.
- Bake for 9-11 minutes until cookies begin to brown just around the very edges. Remove from oven and immediately sprinkle sea salt over the tops of the cookies (I'm pretty generous with my sea salt but go with your gut).
- Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
Notes
Pro Tip: You can stir in all of the chocolate chips in step 6, but I prefer to reserve about 1/2-1/3 of them for the end - this is the secret to really gorgeous cookies with evenly distributed chocolate chips!
Coconut and oats: These two ingredients are my secret weapon for irresistibly chewy cookies. They do not taste like coconut and they do not taste like oatmeal cookies, it just adds the perfect chewiness factor. If you don't have coconut and/or oats, I don't recommend any substitutions, just leave them out - your cookies will still be insanely delish.
When baked as directed in the recipe, these cookies are very thick and slightly underdone in the center (just how I like them!) BUT, my husband prefers them to be a little thinner, chewier, and he does not like that slightly under-baked center. If this is speaking to you, fear not, simply make smaller cookie dough scoops (I use one regular-size cookie scoop and fill it a little extra full) and bake at the same temperature (375) for 9 minutes, then allow to cool on the pan for 10 minutes before transferring to a cooling rack to cool completely.
Nutrition
Calories: 242 kcal, Carbohydrates: 41 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 17 mg, Sodium: 184 mg, Potassium: 128 mg, Fiber: 1 g, Sugar: 26 g, Vitamin A: 42 IU, Vitamin C: 1 mg, Calcium: 49 mg, Iron: 1 mg