Ingredients You’ll Need
- 1 1/4 cups (about 170 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups (packed, ~300 grams) dark brown sugar
- 1 cup (16 tablespoons) unsalted butter, melted and slightly cooled
- 1 whole large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (about 105 grams) rolled oats (not quick-cooking)
- 1 cup walnuts, toasted and chopped
- 1 cup (85 grams) unsweetened shredded coconut
- 3/4 cup (about 125 grams) milk chocolate chips
Tips Before You Begin
Old-fashioned rolled oats are ideal for this recipe. If necessary, “quick” or “instant” oats can be used, but avoid thick-cut oats as they may cause excessive spreading.
These cookies are quite large. Using a rimless cookie sheet will yield the best results.
Preheat and Prepare
Position your oven rack in the middle and preheat to 350°F. Line two rimless cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet and Dry Ingredients
In a large bowl, whisk together the sugar, melted butter, egg, egg yolk, and vanilla until smooth. Add the flour mixture and stir until fully combined.
Fold in the oats, walnuts, coconut, and chocolate chips until they are evenly distributed. The dough will be sticky.
Portion the Dough
Lightly spray a 1/4-cup measuring cup with vegetable oil spray. Scoop level 1/4-cup portions of dough onto the prepared sheets. Stagger 8 portions per sheet, spacing them about 2 1/2 inches apart. Divide any remaining dough evenly among the portions.
Bake
Bake one sheet at a time until the edges are firm and golden, and the centers are puffed with slightly pale spots. This should take about 15–17 minutes. Rotate the sheet halfway through the baking process. Avoid overbaking.
Cool and Store
Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container for up to 3 days.
Make Ahead Options
Refrigerate: After portioning the dough, wrap the sheets tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, increase the baking time to 16–18 minutes.
Freeze: Portion the dough onto a parchment-lined sheet and freeze until solid. Transfer the frozen portions to a zipper-lock bag, and store for up to 2 months. Bake directly from frozen, increasing the baking time to 17–19 minutes.
Cowboy Cookies
Ingredients
- 1 1/4 cups about 170 grams all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups packed, ~300 grams dark brown sugar
- 1 cup 16 tablespoons unsalted butter, melted and slightly cooled
- 1 whole large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups about 105 grams rolled oats (not quick-cooking)
- 1 cup walnuts toasted and chopped
- 1 cup 85 grams unsweetened shredded coconut
- 3/4 cup about 125 grams milk chocolate chips
Instructions
- Preheat oven to 350°F. Line two rimless cookie sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk sugar, melted butter, egg, egg yolk, and vanilla until smooth.
- Stir in flour mixture until combined.
- Fold in oats, walnuts, coconut, and chocolate chips.
- Spray a 1/4-cup measuring cup with vegetable oil spray. Scoop level 1/4-cup portions of dough onto sheets, 8 per sheet, 2 1/2 inches apart.
- Bake one sheet at a time for 15–17 minutes, rotating halfway, until edges are firm and golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
- For make-ahead options: Refrigerate portioned dough for up to 2 days or freeze dough portions for up to 2 months and adjust baking time accordingly.