Eduardo Garcia's Cowboy Cookies

Cowboy Cookies

byEduardo Garcia
Total 1 hour and 30 minutes (includes cooling time)
Active 15 mins
Makes 18 cookies
TIP: If you don’t have a stand mixer, mix the dough thoroughly by hand.
  • 1 1/2 cups pecan halves, plus more to garnish (optional)
  • 2 cups all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 2/3 cup unsweetened shredded coconut, plus more to garnish (optional)
  • 1 tablespoon ground coffee
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups bittersweet chocolate chips, plus more to garnish (optional)
  • 1/2 cups dried cranberries
  • Flake salt, to garnish (optional)
    1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
    2. Spread the pecans on another baking sheet and toast in the oven until fragrant, about 7 minutes. Set aside to cool. Once cool enough to handle, roughly chop with a serrated knife.
    3. Meanwhile, in a medium bowl, whisk together the flour, oats, coconut, coffee, baking soda, and kosher salt. Set aside.
    4. In a stand mixer, combine the butter, brown sugar, and granulated sugar. Beat on medium speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add the eggs and vanilla and scrape down the sides. Mix on low speed for 1 minute. Scrape down the sides again and mix on medium speed until smooth and light, about another minute. Add the dry ingredient mixture and mix on low speed until it comes together and forms a dough. Stir in the chocolate chips, dried cranberries, and chopped pecans.
    5. Scoop 1/4-cup mounds of dough onto the prepared baking sheets, leaving at least 2 inches between each cookie. Garnish the tops with more pecans, coconut, chocolate chips, and/or flake salt, if desired. Bake the cookies 1 baking sheet at a time on the center rack, rotating halfway through if needed, until the cookies are lightly golden brown but still soft in the center, 18 to 19 minutes. Let the cookies cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Continue with the remaining tray.