Chocolate Cowboy Cookies
Cowboy cookies are a hearty and delicious adaptation of classic oatmeal cookies where the raisins are swapped for loads of sweet, salty and texturally pleasing mix-ins. The exact origins of the Cowboy Cookie recipe is unknown, but there are similar recipes dating back to the 1930’s – 1950’s such as these Ranger Cookies from the August 1934 issue of Better Homes and Gardens.
While some recipes call for walnuts, crushed pretzels, peanut butter chips, white chocolate chips, dried fruit, cereal or other variations, the most common mix-in combination appears to be chocolate chips, pecans and shredded coconut. This is especially true for recipe versions emerging after former First Lady Laura Bush’s “Texas Governor’s House Cowboy Cookies” recipe, featuring chocolate chips, pecans, shredded coconut and cinnamon, won the Family Circle Magazine’s First Lady Bake Off (later rebranded the Presidential Cookie Poll from 2016 to 2019) in 2000. So how do you improve on the most famous version of a cookie recipe? Add more chocolate, of course!
For my intensely chocolate take on Cowboy Cookies:
- I browned half of the butter, I love the depth of flavor that browned butter gives baked goods, but the process of browning the butter removes moisture and can sometimes leave the baked goods feeling a little greasy which is why I chose to brown only half of the butter in this case.
- I replaced 1/3 of the flour with cocoa powder to create a chocolate cookie dough base.
- I also added melted chocolate to the cookie dough base – this intensifies the chocolate flavor and helps offset some of the moisture loss from browning the butter as well as balance the dryness of the cocoa powder.
- I opted for honey roasted pecans – roasting enhances the flavor of nuts; honey roasted pecans benefit from being roasted and also bring a salty/sweet element to the flavor profile.
- I swapped some of the chocolate chips for blonde chocolate chips. With the cookie base being a strong, dark chocolate, I wanted to bring back in some of the caramel notes that would have been more obvious/dominant with the classic oatmeal cookie base.
I may be a bit biased, but these Chocolate Cowboy Cookies are literally everything you could want in a cookie. They are fudgy, chewy, sweet and salty, intensely chocolate with just a hint of warm spice and a wealth of fun textures. I wouldn’t turn down a classic Cowboy Cookie, but I would actively seek out a Chocolate Cowboy Cookie!
Chocolate Cowboy Cookies
Equipment
- measuring cups
- measuring spoons
- medium saucepan
- medium bowl
- baking sheets
- large mixing bowl
- electric mixer
- cookie scoop (#40)
Ingredients
- 1 ½ c unsalted butter divided, room temperature
- 1 ½ c packed brown sugar
- ¾ c granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 3 oz bittersweet chocolate melted and cooled slightly
- 2 c all-purpose flour
- 1 c cocoa powder
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 ¼ c old-fashioned rolled oats
- 1 ½ c chopped honey roasted pecans
- 1 ½ c sweetened coconut flakes
- 2 c semisweet or dark chocolate chips
- 1 c blonde chocolate chips
Instructions
- In a medium saucepan, brown 3/4 cup of butter by melting it over medium heat, then letting it cook and bubble for an additional 6 – 8 minutes, or until the foam and butter underneath is golden brown. Immediately transfer it to a large, heatproof mixing bowl and swirl a few times to help stop the browning. Let it cool to room temperature, about 30 minutes.1 1/2 c unsalted butter
- Preheat the oven to 350ËšF and line two large baking sheets with parchment paper.
- In medium bowl, whisk to combine the flour, cocoa powder, baking soda, cinnamon, and salt. Set aside.2 c all-purpose flour, 1 c cocoa powder, 1 1/2 tsp baking soda, 1 tsp ground cinnamon, 1 tsp salt
- To the browned butter, add the remaining 3/4 cup of butter, brown sugar, and granulated sugar. Using a stand or hand mixer, beat on medium-high speed until the mixture has lightened in color and texture, 2 to 3 minutes.1 1/2 c unsalted butter, 1 1/2 c packed brown sugar, 3/4 c granulated sugar
- Reduce the mixer speed to low. Add the eggs and vanilla, and beat until smooth, scraping the sides and bottom of the bowl as needed. Add the melted bittersweet chocolate and mix well.3 large eggs, 1 tbsp vanilla extract, 3 oz bittersweet chocolate
- Add the flour mixture to the butter mixture, mixing on low speed just until combined. Scrape the sides and bottom of the bowl as needed.
- Add the oats, pecans, coconut flakes, chocolate chips and blonde chocolate chips. Mix on low speed or stir with a spatula to combine.2 1/4 c old-fashioned rolled oats, 1 1/2 c chopped honey roasted pecans, 1 1/2 c sweetened coconut flakes, 2 c semisweet or dark chocolate chips, 1 c blonde chocolate chips
- Using a #40 (1 1/2 tbsp) cookie scoop, drop cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Slightly flatten each mound to form a thick disk.
- Bake for about 9 or 10 minutes, until set and dry in appearance on top. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Store in an air tight container.
Nutrition
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