Chef notes
“The world needs more cowboys” is the University of Wyoming's tagline and we love to support the brown and gold! In Wyoming, we ride for the brand, support our neighbors and never lose appreciation for a good day in the saddle or a really tasty cookie. Cowboy cookies are a favorite of all my buckaroos since they travel well in a saddle bag and, as my sons say, even if they break and get crumbly, every bite is like a treasure when found in the bottom of a coat pocket after a long day of riding the range or working with cows.
Swap option: If you’re short on time, skip browning one stick of butter and just use two sticks of softened butter.
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups old-fashioned rolled oats
- 1 cup chopped pecans
- 1 cup coconut flakes
- 1 cup dried cranberries
- 2 cups chocolate chips
- Flaky sea salt, optional
Preparation
1.Preheat the oven to 350 F and line two half sheet pans with parchment paper.
2.Add 1 stick butter to a medium saucepan set over medium heat. Stirring often, melt the butter. Once it has melted, it will begin to foam and sizzle around the edges. Keep stirring. In 3 to 5 minutes, the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be brown. Immediately transfer it to a medium heat proof bowl and let cool to room temperature, about 30 minutes.
4.In another medium bowl, whisk together the flour, baking soda and cinnamon until well combined.
5.In a stand mixer fitted with the paddle attachment, cream together 1 stick softened butter, brown sugar and granulated sugar until light and fluffy, 2 to 3 minutes.
6.Add the cooled browned butter, eggs and vanilla extract and beat until smooth, scraping down the sides and bottom of the bowl, as needed.
7.Add the dry ingredients and mix on low until just combined, scraping down the sides and bottom of the bowl, as needed.
8. Add the oats, pecans, coconut flakes, cranberries and chocolate chips and mix on low until combined.
Using a 2-tablespoon sized cookie scoop, scoop the dough into a mound and place onto the prepared sheet pans, leaving about 2 inches of space in between each.
Sprinkle each dough ball with flaky sea salt.
10.Bake until golden brown and dry looking on top, 12 to 14 minutes.
11.Cool on the pan for 2 minutes before carefully transferring them to a cooling rack to cool completely.
