Chocolate Cowboy Cookies

Saddle up for this chocolate twist on Cowboy Cookies—a hearty and delicious chocolate treat packed with everything you could want in a cookie—gooey chocolate chips, chewy oats, honey-roasted pecans, and sweet coconut flakes.

Course Dessert

Cuisine American

Keyword blonde chocolate, browned butter, cinnamon, coconut, cookie, dark chocolate, oats, pecans

Category Cookies

Baking Ambition Confident

Prep Time 30

Cook Time 10

Resting Time 30

Total Time 1 10

Servings

Calories 195kcal

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

US Customary - Metric

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 350˚F 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.

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