Cowboy Cookies

Searching for the best cowboy cookies recipe? THIS IS IT! Featuring coconut, pecans, cinnamon, chocolate, and oats. These golden brown oatmeal chocolate chip cookies are thick, chewy, and so flavorful! No chilling required – roll the cookie dough into balls and bake.

Ingredients:
1 cup (227 grams) unsalted butter melted until browned.
1½ cups (319 grams) light brown sugar, packed
½ cup (99 grams) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2½ teaspoons pure vanilla extract
2⅓ cups (270 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1¾ cups (156 grams) old-fashioned oats
¾ cup (60 grams) sweetened flaked coconut
½ cup (64 grams) pecans, roughly chopped, plus more for decorating
12 ounces (340 grams) semi-sweet chocolate chips
1 teaspoon flaky sea salt, optional

Instructions:
Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In a large bowl using a whisk, beat together the browned butter and both sugars until well combined, about 2 minutes. Don’t worry if they look a little separated here.
Whisk in the eggs and yolk, beating until well combined. About 45 seconds. Whisk in the vanilla.
In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
Fold the dry ingredients into the wet ingredients, mixing just until combined.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2-inches between each ball so they have room to spread.
Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center.
Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with sea salt, if desired.
Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

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