Save A Horse Ride A Cowboy Cookie
If you know you know....
I believe I was 16 or 17 when I first had cowboy cookies, thanks to my neighbor. I remember it like it was yesterday. My neighbor took my sister and I to the movies to see Twilight: Breaking Dawn Part 2—I know, such a throwback! We went to this fancy movie theater where we sat down, and servers brought out food for us.
This experience became a core memory because so many positives lined up that day. I also remember Diamonds by Rihanna playing in the car on the way back home.
But the highlight? When we got back to my neighbor’s house, she gave my sister and I a cookie to try! These were huge cookies, and they looked like oatmeal cookies (which I was never a fan of), but they had chocolate chips, so it was a win for me! I took a bite, and my tastebuds went on a journey. I remember tasting coconut, semi-sweet chocolate chunks, dried cranberries, and nuts (I don’t remember if they were pecans or walnuts).
At first, I was conflicted because I had never tried a cookie with so many components, but ultimately, I loved it! This blog post is my attempt to jog my memory of the good ol’ days—when I didn’t have bills to pay and fewer worries.
Unfortunately, my recreation of those cowboy cookies was a bit of a flop, because they taste nothing like the ones I had back then. However, this version is just as good, and possibly even better! I used unsweetened coconut flakes for a less sweet cookie because I packed it with Belgian milk chocolate chunks, delicious toasted pecans, and quick rolled oats.
If this recipe looks familiar, it might be because you’ve seen my copycat Levain Bakery cookie recipe. I love that dough so much! These cowboy cookies are a step above your average cookie and are super packed with flavor!
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Equipment Needed:
• Medium saucepan (for browning butter)
• Stand mixer or handheld electric mixer
• Large mixing bowl
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling racks
• Measuring cups and spoons
• Cookie scoop (optional)
• Wire rack for cooling
Ingredients:
1 ½ cups unsalted butter, browned
1 tablespoon dry milk powder (optional)
1 ¼ cups light brown sugar, packed
½ cup granulated sugar
2 large eggs
3 teaspoons vanilla extract
1 teaspoon butter extract
1 ½ cups all-purpose flour
1 cup cake flour
2 ½ cups rolled oats
1 teaspoon salt
1 teaspoon baking powder
Flakey sea salt (for finishing)
2 cups (1 pound) milk chocolate chunks
1 cup toasted pecans, chopped
1 cup unsweetened coconut flakes
Directions:
1. Brown the butter:
In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling occasionally, until the butter foams and begins to turn golden brown. You’ll notice a nutty aroma. Once browned, remove from heat, and stir in the dry milk powder if using (this will add a toasty, rich flavor). Let the butter cool slightly.
2. Prepare the wet ingredients:
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine the browned butter, light brown sugar, and granulated sugar. Mix on medium speed until well-combined and smooth. Add in the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract and butter extract.
3. Prepare the dry ingredients:
In a separate bowl, whisk together the all-purpose flour, cake flour, rolled oats, salt, and baking powder.
4. Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients in the mixer, mixing on low speed until just combined. Be careful not to overmix.
5. Add the mix-ins:
Gently fold in the milk chocolate chunks, toasted pecans, and unsweetened coconut flakes using a rubber spatula until evenly distributed throughout the dough.
6. Chill the dough (optional but recommended):
For better flavor and texture, chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours. This step will help the cookies hold their shape and develop deeper flavors.
7. Preheat the oven:
Preheat your oven to 400°F (or 375°F if using a dark-coated sheet pan). Line your baking sheets with parchment paper or silicone mats.
8. Scoop the dough:
Using a cookie scoop or a spoon, scoop large balls of dough (about 2 tablespoons) onto the prepared baking sheets, spacing them about 2 inches apart. These are meant to be big cookies!
9. Bake the cookies:
Bake in the preheated oven for 25-30 minutes until the cookies are golden brown around the edges but still soft in the center. If baking on a dark-coated sheet pan, reduce the temperature to 375°F and monitor the baking time closely.
10. Finish with sea salt:
As soon as the cookies come out of the oven, sprinkle them with a pinch of flakey sea salt.
11. Cool the cookies:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Baking Tips:
Brown your butter properly: Make sure not to overcook the butter. You want it to be a deep golden brown with a nutty aroma. Stir frequently and watch carefully, as it can burn quickly.
Chill the dough: While optional, chilling the dough will make your cookies thicker, chewier, and more flavorful. It also helps prevent excessive spreading while baking.
Watch the baking time: Every oven is different, so check the cookies around the 22-minute mark to ensure they don’t overbake. The edges should be set and golden, but the centers can be slightly soft for a chewy texture.
Use a dark pan wisely: Dark-coated pans tend to heat up faster and brown baked goods more quickly, which is why you should lower the temperature to 375°F to avoid over-browning.
Customize the mix-ins: Feel free to adjust the mix-ins to your liking. Swap pecans for walnuts, or try adding dried fruit like cranberries for a different flavor twist.
These cowboy cookies are packed with deliciousness, thanks to the milk chocolate chunks, coconut flakes, and toasted pecans. Enjoy every bite!