Cowboy Cookies
Big, chewy oatmeal cookies packed with semisweet chocolate chips, sweetened coconut and pecans, with crisp edges and soft centres. Nutrition is estimated per cookie. Batch yield: 15 large cookies, baked in three batches of five. One serving: 1 cookie, approximately 82 g after baking and cooling. Allow approximately 3 hours 4 minutes overall. Prep time is total non-oven elapsed time: 45 minutes to soften the butter, 25 minutes of active preparation and handling, 30 minutes of mandatory chilling, and 30 minutes for the final batch to cool completely. Oven time is three sequential 18-minute batches, totalling 54 minutes. Preheating overlaps chilling, and cooling the earlier batches overlaps later baking, so neither is counted again. Actual baking time may vary slightly; there is no frosting stage. Appliances: Oven; Electric hand mixer; Refrigerator. Equipment: Digital kitchen scale; Two baking sheets, approximately 43 × 33 cm (17 × 13 inches); Baking parchment; Two large plates; Reusable food covers; Large mixing bowl; Medium mixing bowl; Whisk; Sturdy spatula; Spoon or cookie scoop; Wire cooling racks; Knife; Chopping board. Allergens: Contains wheat flour, butter, egg and pecans. Chocolate chips may contain milk and soy lecithin; check the product label. Oats and other packaged ingredients may have additional cross-contact warnings. Coconut is also present. Storage: Once completely cool, keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days. Bring refrigerated cookies to room temperature before eating for a softer texture. Freeze cooled cookies in a sealed freezer container, separated with parchment, for up to 3 months; thaw covered at room temperature for about 1–2 hours.
130 min
Prep
54 min
Cook
15
Serves
425
Calories
Macros · per serving
5g protein
50g carbs
23g fat
Ingredients
For 15 servings
- 170 g Unsalted butter
- 180 g Plain all-purpose flour
- 4 g Baking powder
- 2.5 g Baking soda
- 4 g Ground cinnamon
- 3 g Fine salt
- 150 g Granulated sugar
- 150 g Light brown sugar
- 1 egg Large egg
- 1 yolk Large egg yolk
- 7.5 ml Vanilla extract
- 135 g Old-fashioned rolled oats
- 255 g Semisweet chocolate chips
- 85 g Sweetened coconut flakes
- 110 g Chopped pecans
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 45 minutes, until easily dented but not oily or melted. Allow longer if your kitchen is cold.
- 2
Line two baking sheets, each approximately 43 × 33 cm (17 × 13 inches), with baking parchment. Line two large plates with parchment for chilling the portions. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- 3
Using an electric hand mixer and a large bowl, beat the softened butter, granulated sugar and brown sugar on medium speed for 2–3 minutes, until lighter and fluffy. Scrape down the bowl. Beat in the whole egg, then the egg yolk and vanilla, until smooth.
- 4
Add the flour mixture and mix on low speed just until no dry flour remains. Using a sturdy spatula, fold in the oats, chocolate chips, coconut and pecans, distributing them evenly without prolonged mixing. The dough will be thick and chunky.
- 5
Divide all the dough into 15 portions of approximately 88 g each. Shape into thick discs about 6 cm across and 2 cm deep. Arrange close together on the prepared plates, cover and refrigerate for 30 minutes.
- 6
During the chilling time, preheat the oven to 180°C/350°F conventional or 160°C/320°F fan, with a rack in the centre. Transfer five chilled dough discs to one prepared baking sheet, leaving at least 6 cm of clear space between them. Keep the remaining portions refrigerated.
- 7
Bake the first batch for approximately 18 minutes, until the edges are golden and firm and the centres look set rather than glossy or wet. The centres should remain soft, but there should be no visibly raw dough. Allow about 17–19 minutes depending on your oven; do not bake until the entire cookie feels hard.
- 8
Bake the remaining cookies in two further batches of five, one sheet at a time, allowing approximately 18 minutes per batch. Use the second sheet for batch two and the fully cooled first sheet for batch three. Never place chilled dough on a hot baking sheet.
- 9
Leave each batch on its baking sheet for 10 minutes, then transfer the cookies to wire racks for at least another 20 minutes, until completely cool. Earlier batches can cool while later batches bake. Store only once fully cooled.
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