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  • Writer's pictureNichole Daylinn

Date Night Cowboy Cookies

I learned how to make these cookies back in high school home ec class but had lost the actual recipe and had just been "winging" it since then! Now courtesy of Baker By Nature from Pinterest I have the true recipe yet again.

Just picture this: it's a cool winter evening and we've just finished...building up an appetite, and we're craving something sweet! You're in luck because in my pantry I found all the ingredients to make the most delicious cookies you'll ever try. Pulling you into the kitchen I wrap myself in only an apron that hugs my curves. Popping us a bottle of Veuve while I mix all the ingredients together. Placing the soon-to-be cookies onto the baking sheet then sliding it into the oven. We have 12 minutes 'til they come out hot and ready. Ready for an unforgettable session of teasing and tasting?


1 cup unsalted butter - melted until browned

1 1/2 cups light brown suage, packed

2 large eggs at room temperature

1 large egg yolk at room temperature

2 teaspoons pure vanilla extract

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups old-fashioned oats

3/4 cup sweetened flaked coconut

1/2 cup pecans, roughly chopped - plus more for decorating

12 ounces semi-sweet chocolate chips

1 teaspoon flaky sea salt - optional


  1. Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.

  2. In a large bowl using a whisk, beat together the browned butter and both sugars until well combined, about 2 minutes. Don't worry if they look a little separated here.

  3. Whisk in the eggs and yolk, beating until well combined. About 45 seconds. Whisk in the vanilla.

  4. In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.

  5. Fold the dry ingredients into the wert ingredients, mixing just until combined.

  6. Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2-inches between each ball so they have room to spread.

  7. Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center.

  8. Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with sea salt, if desired.

  9. Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

"These cookies are thick, chewy, and so flavorful!" - Baker by Nature

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