CHRISTMAS COWBOY COOKIES

Christmas Cowboy Cookies

Christmas Cowboy Cookies are easy to make, festive and sweet – perfect for packing up and gifting for the holidays! Brown butter, a pinch of cinnamon and pure vanilla make these cookies extra flavorful, while the oats give them a delightful chew. Loaded with chocolate, pecans, holiday M&Ms, coconut, toffee bits and sprinkled with flaky sea salt make these cookies extra special!

There’s nothing not to love about these sweet and chewy cookies. Each bite is slightly crisp on the edges but soft and gooey in the center…with just a little salty crunch and chocolate throughout.  I can just imagine a cowboy wrapping a few of these hearty cookies to have in his jacket pocket to enjoy on a long cold day on the trail or night by a campfire!  All you need are a few stars overhead!

Christmas Cowboy Cookies

HOW TO BROWN BUTTER:

Browning butter is insanely simple!  To brown butter you’ll need a saucepan, butter, and a little bit of patience. Melt the butter as you normally would, and then continue to cook it over medium heat – swirling the pan occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Beautiful browned butter is easy, right?

Christmas Cowboy Cookies

NO COOKIE DOUGH CHILLING!

What I love about these cookies is that they’re so easy to make!  They require no chilling and they really are completely no fuss.  That's always a plus, especially when it comes to Christmas cookies!

Christmas Cowboy Cookies

CHRISTMAS COWBOY COOKIES

​Christmas Cowboy Cookies are easy to make, festive and sweet – perfect for packing up and gifting for the holidays! Brown butter, a pinch of cinnamon and pure vanilla make these cookies extra flavorful, while the oats give them a delightful chew. Loaded with chocolate, pecans, holiday M&Ms, coconut, toffee bits and sprinkled with flaky sea salt make these cookies extra special!

Christmas Cowboy Cookies

INGREDIENTS:
1 cup (227 grams) unsalted butter melted until browned
2 and 1/4 cups (270 grams) all-purpose flour
2 cups (178 grams) old-fashioned oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon 
1 teaspoon kosher salt
1 and 1/2 cups (319 grams) dark brown sugar packed
2 large eggs plus 1 large egg yolk  (room temperature)
1 Tablespoon pure vanilla extract
2 cups semi-sweet chocolate chips
1 cup (200g) holiday M&Ms
3/4 cup (85 grams) pecans (roughly chopped)
3/4 cup (124 grams) toffee bits
1/2 cup (40 grams) sweetened flaked coconut
2 teaspoons flaky sea salt
 
HOW I MAKE THESE:

1. Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
2. Remove eggs from refrigerator and allow to come to room temperature.
3. PREPARE COOKIES:  In a large bowl, whisk together flour, whole oats, baking soda, baking powder, cinnamon and salt; set aside.
4. BROWN BUTTER:  In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally, keeping a close eye on the butter - the top of the butter should become foamy, and you will start to hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom, and will develop a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
5. Whisk in brown sugar and the vanilla, and beat well to combine, about 2 minutes. 
6. Whisk in the eggs one at a time, and then the egg yolk, beating until eggs are fully incorporated into the batter.
7. Fold in the dry ingredients and stir until well blended.
8. Stir in the chocolate chips, M&Ms, pecan pieces, coconut and toffee bits, mixing just until everything is combined.
9. Using a large cookie scoop, scoop about 3 tablespoons of cookie dough (70 grams) into the palm of your hands and roll it into a ball. Place on the prepared baking sheet, and repeat with all cookie dough, leaving 2-inches between each cookie for spreading. 
10. It’s important to note that these cookies do spread.  They’re meant to have slightly crisp edges and perfectly soft gooey centers – totally delicious, especially warm from the oven!
11. Bake, one tray at a time, for 12 to 13 minutes, or until spread out and lightly golden brown in color. 
12. Press extra holiday M&MS and pecans on top of the warm cookies when they come out of the oven, if desired.
13. Cool on the baking sheet for 15 minutes, then sprinkle with sea salt and enjoy warm, or transfer to a cooling rack to cool completely. 

 
YIELD:  24 cookies

Originally posted December 2021.
 
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