On today’s baking menu… Cowboy Cookies. Delicious little morsels of coconut, oatmeal, dark chocolate and pecans. They’re disappearing fast! We’ve made them a few times this month already because they are just THAT good!
What can I say? This kid lives topless and in pajama pants.
+ 1 cup unsalted butter, at room temp.
+ 1 cup light brown sugar, packed
+ 1/2 cup granulated sugar
+ 2 large eggs + 1 egg yolk, at room temp.
+ 1 Tbs. pure vanilla extract
+ 2 Tbs. milk (full-fat works best)
+ 1 1/2 cups all-purpose flour
+ 3/4 teaspoon baking soda
+ 1/2 teaspoon salt
+ 3 cups old-fashioned whole rolled oats
+ 3/4 cup shredded coconut (I did half sweetened / half natural toasted)
+ 1/2 cup pecans, roughly chopped
+ 1 cup dark chocolate morsels or chunks
Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper or reusable silicone mats (my fave) and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, put in the butter and both sugars until combined, approximately 3-ish minutes. Add in the eggs and 1 egg yolk, one at a time, scraping down the sides, as needed. Next, add in the vanilla and milk and mix until combined.
In a medium bowl, stir together the flour, baking soda, and salt. With the mixer on low speed, gradually addin the flour mixture into the butter/sugar mixture, mixing until it’s just incorporated.
Add in the the oats, coconut, pecans, and chocolate chips into the cookie dough, again, mixing until just incorporated.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread. I found an ice cream scoop helps tremendously with this step.
Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
Cool cookies on baking sheet for 5 minutes before transferring them to a wire rack to cool completely.