Cowboy Cookies
Cowboy Cookies with rich, nutty walnuts, sweet coconut, and melty milk chocolate chips set in a chewy oat-filled base. Aromatic vanilla lends a warm, comforting finish.
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.