Browned Butter Cowboy Cookies
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About this Recipe
These cowboy-sized cookies, with their invitingly soft centers and those slightly crisp edges, are the perfect blend everyones favorite cookie texture. The secret lies in the browned butter, which infuses each cookie with a sublime, toasty richness, while the brown sugar adds a depth of caramel and toffee notes that dance harmoniously with the chocolate. Whether you’re a ranch hand or a city dweller, once you taste these cookies, you’ll understand why they’ll become a staple for every occasion, winning the hearts of all who dare to indulge.
Brown Butter Cowboy Cookies
Imagine biting into a cookie that's as big as your hand and packed with all the good stuff that will make your taste buds do a happy dance. This cowboy-sized delight melts in your mouth, thanks to its soft and chewy interior, with a perfect edge that adds just the right amount of crunch. Each bite is loaded with rich chocolate chips, chewy coconut, and hearty oats, transforming this treat into a satisfying snack that feels like a warm hug. The magic happens with the browned butter and brown sugar, which work together to create irresistible caramel and toffee undertones that elevate the chocolate to new heights. Whether you're on the range or cozied up at home, these cookies are sure to become a favorite, winning over every cowboy and cowgirl alike.
Equipment
- 2 Parchment lined cookie sheets
- 1 stainless steel skillet for browning butter, need light colored pan
- 2 Mixing Bowls
Ingredients
- 1 1/4 cup all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup packed light brown sugar
- 12 tbsp unsalted butter
- 1 large egg
- 1 large egg yolk only
- 1 tsp vanilla
- 1 1/4 cup old fashioned oats Do Not use quick oats
- 1 cup shredded sweetened coconut
- 2/3 cup semi sweet chocolate chips
- 1 cup pecans, toasted and chopped (or favorite nut) optional
Instructions
Preheat Oven to 350 and line two cookie sheets with parchment paper
- Add butter to a stainless steel skillet on medium low heat. Cook till butter starts to brown and smells nutty, stirring constantly, do not over cook or let butter burn. When browned remove from heat and pour into the smaller of the two mixing bowls, to allow to cool.
- In large mixing bowl, whisk flour, baking powder, baking soda, and salt.
- Add sugar to the cooled butter and whisk together well till well combined, will take several minutes and should resemble Carmel when totally combined.
- Add vanilla, egg and yolk to sugar mixture (make sure sugar is no longer hot before adding eggs, room temp to slightly warm) continue to whisk till completely combined.
- Add sugar mixture to the flour mixture, stir till no streaks of flour remain but do not over mix in this step.
- Add chocolate chips, oats, coconut, and nuts if desired and stir till just combined.
- Using 1/4 cup or cookie scoop sprayed with cooking spray portion cookies onto parchment paper staggering and leave 2 1/2 inches between each leaving plenty of room for cookies to spread as they bake. Approximately 8 cookies per sheet. Bake one sheet at a time 15-17 min. rotate 1/2 way through. Cookies will be light, and light golden around edges.
- Remove from oven slide next sheet into oven, once slightly cooled remove cookies from parchment to serving platter and add more cookie dough to parchment continue doing this till all the dough is baked. For chewy cookies don't over bake.
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